Whoever invented stuffing or dressing, or whatever you call this concoction, is a genius. But, whoever decided to stick this up a butt and then cook it, is a little strange, I must admit. Anyways, this VEGAN STUFFING with plant-based sausage is just as delicious as other traditional ones. Throw it on the table and I guarantee NOBODY will even know it’s vegan! Just do it!!
This Vegan Version is Just as Good as the Jimmy Dean One!
This is the recipe I grew up with and it was actually SUPER DUPER easy to modify with just a few swaps. To make it vegan-friendly, use LightLife Plant-Based Sausage, Earth Balance butter, and Better-than-bouillon ‘no-chicken’ stock. You HAVE to trust me here. This sincerely tastes so much like the Jimmy Dean sausage version my parents used to make, except way better because it’s cruelty-free!
Why I Love This Stuffing and Why You Might, Too:
- It’s delicious
- It’s easy
- This stuff is filling
- It’s nostalgic
- Stuffing is a total comfort food
- It’s warm
- Leftovers for days
- It brings back memories
- There’s sage in it and I love sage
- It makes your house smell good
- There are plenty of veggies and veggies are good
- It goes with gravy and who doesn’t love gravy
- It’s not cooked in someone’s ass
Let’s Make This Easy Vegan Stuffing
- If you’re using the flax egg, make that now by stirring together ground flax with warm water and set aside to thicken.
- Brown the vegan sausage and transfer to a casserole dish.
- Melt butter in a pan and add the diced onion, carrots, and celery. Sauté over medium-high for about 10 minutes. Sprinkle on some sage.
- Add the sautéed veggies to your casserole dish along with the flax egg mixture and cubed stuffing. Stir to combine.
- Pour stock over everything and stir again. If it’s too dry, add more stock. If it’s too wet, add more bread cubes. We all have our own preference on this one!
- Cover and transfer to 350°F oven. Bake for 45 minutes.
- Remove the cover and bake for another 15 minutes for the top to brown and crisp up a bit.
More Recipes for Your Holiday Table
Easy Vegan Green Bean Casserole
Vegan Scalloped Corn with Saltine Crackers
Baked Yams with Vegan Marshmallows and Pecans
Traditional Sausage Stuffing – Except Vegan
Ingredients
- 1 Roll Vegan Sausage I use LightLife – vegan version of Jimmy Dean Sausage
- 2 tablespoon Vegan Butter
- 1 Onion Diced
- ½ Cup Celery Diced
- ½ Cup Carrots Diced
- ½ – 1 teaspoon Dried Sage Or, 1 tablespoon of fresh sage
- 12 oz Cubed Stuffing I use Sage & Onion Flavored
- 2 Cups Vegetable or Vegan Chicken Stock
- 2 Tbsp Flaxmeal + 6 tablespoon water Optional, as an egg replacer
- Salt and Pepper to Taste
Instructions
- Preheat oven to 350°F
- If using the flax egg, make that now by stirring together 2 tablespoons of ground flax with 6 tablespoons of water. Set aside to thicken
- Brown vegan sausage and transfer to a casserole dish
- Melt butter in a saucepan over medium-high heat
- Add onion, celery, and carrots and sauté for about 10 minutes
- Sprinkle on sage, or whatever fresh herbs you prefer, and salt and pepper to taste
- Add the veggie mixture to the casserole dish along with the cubed stuffing and flax egg. Pour the stock over everything and stir to combine. If it seems too dry, add more stock and if it seems too wet, add more cubed bread. I like to press down or lightly pack the stuffing mixture before baking
- Cover and transfer to oven. Bake for 45 minutes
- Remove cover, return to oven, and bake for an additional 15 minutes
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