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Vegan Sausage Stuffing with Carrots, Onions, and Celery

Traditional Sausage Stuffing - Except Vegan

MN Veg Head
This VEGAN STUFFING with plant-based SAUSAGE is just as good as the delicious version I grew up with. Throw it on the table and I guarantee NOBODY will even know it's vegan! Just do it!!
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Prep Time 15 minutes
Cook Time 1 hour
Course Side Dish
Cuisine Vegan
Servings 8 Servings
Calories 181 kcal

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

Notes

*Lentils or tempeh would make a great swap if you don't care for vegan sausage
*Most stuffing or dressing recipes just use onions and celery.  I like to add carrots and I've seen others add mushrooms and spinach or even dried fruit
*Other fresh herbs to add include thyme, rosemary, and parsley
*You can use olive oil instead of butter, or just omit both and use stock or water

Nutrition

Calories: 181kcalCarbohydrates: 19gProtein: 8gFat: 8gSaturated Fat: 1gSodium: 789mgPotassium: 465mgFiber: 3gSugar: 3gVitamin A: 1757IUVitamin C: 2mgCalcium: 31mgIron: 1mg
Tried this recipe?Tag me @mnveghead