Vegan Sausage Stuffing
Vegan sausage stuffing is the ultimate Thanksgiving comfort food! It’s savory with a hint of sweet and serves 10-12 people.
Ingredients
- 1 loaf sourdough bread cut into 1 to 1 ½ inch cubes (about 12 cups)
- 4 tablespoons vegan butter
- 1 package Italian Beyond Sausage 4 sausage links
- 1 yellow onion diced
- 1 fennel bulb diced
- 1 apple diced
- ½ cup dried cranberries unsweetened
- 3 tablespoon fresh sage chopped
- ½ teaspoon salt
- ¼ teaspoon red pepper flakes
- 2 ½ cups vegetable broth
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Place the bread cubes on a baking sheet and bake in the oven for 10-15 minutes to dry them out.
- Add 1 tablespoon of vegan butter to a large skillet over medium heat. Once it begins to sizzle, add Italian sausage Beyond Meat. Break the sausage apart with a fork or spoon as it cooks. Sauté for about 5 minutes until the sausage has started to brown. Remove the sausage from the pan and set aside.
- Add the remaining 3 tablespoons of vegan butter to the skillet. Once it begins to sizzle, add the diced onion, fennel, apple, dried cranberries, sage, salt and red pepper flakes.
- Sauté over medium heat for 5-10 minutes until the onion is translucent. Turn the heat off.
- Combine the bread cubes, sausage, fennel and apple mixture, and vegetable broth in a large mixing bowl. Mix gently until combined.
- Add the stuffing mixture to a 9x13 baking pan.
- Bake in the oven for 30 minutes. Remove from the oven and let it cool for 5-10 minutes before serving.
Notes
- Tip: you can leave the bread cubes out overnight to dry naturally instead of toasting them in the oven.
- I like to use no-sugar added cranberries.
- I recommend using sourdough bread but feel free to use your favorite bread!
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