Name: Vegan Stuffing Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Vegan
Ingredients: 1 loaf crusty bread (approximately 16 cups), cut into cubes or torn into pieces; 4 links Beyond Meat Italian sausage (thawed); 1 leek, sliced and rinsed well; 3 celery stalks, chopped; 6 cloves garlic, minced; 2 teaspoons fennel seeds; 1-2 sprigs rosemary, chopped; 2 sprigs sage, chopped; 3 cups veggie broth; ½ bunch Italian parsley, chopped; ⅓ cup dried cranberries (optional); Salt and pepper to taste; Olive oil, as needed for sautéing

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Why You’ll Love This Recipe

This Vegan Stuffing is a delicious, hearty side dish that brings together the best of fall flavors. The combination of crispy bread cubes, savory vegetables, and flavorful vegan sausage makes for a rich, comforting stuffing that is perfect for any holiday meal or special occasion. The addition of fennel seeds, rosemary, and sage adds depth to the dish, while the optional cranberries provide a subtle sweetness. It’s easy to make, satisfying, and a great addition to your Thanksgiving or any vegan-friendly feast!

Ingredients

For the Stuffing:

1 loaf crusty bread (approximately 16 cups), cut into cubes or torn into pieces
4 links Beyond Meat Italian sausage (thawed)
1 leek, sliced and rinsed well
3 celery stalks, chopped
6 cloves garlic, minced
2 teaspoons fennel seeds
1-2 sprigs rosemary, chopped
2 sprigs sage, chopped
3 cups veggie broth
½ bunch Italian parsley, chopped
⅓ cup dried cranberries (optional)
Salt and pepper to taste
Olive oil, as needed for sautéing

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prep the Bread:

Slice the loaf of bread into ¾ inch slices, then cut or tear them into ¾ inch cubes.
Spread the bread cubes out on a large baking sheet and allow them to air dry overnight. Alternatively, toast the cubes in a 375°F oven for about 15 minutes, or until they begin to show a little color around the edges.

Cook the Veggies:

Preheat a large, heavy-bottomed skillet over medium heat with a lug of olive oil. Add the sliced leeks with a pinch of salt and sauté until they begin to caramelize and turn golden, about 5-7 minutes.
Add the chopped celery and a splash of veggie broth if needed. Stir and cook until the celery starts to soften, about 5 minutes.
Push the leeks and celery to the side of the pan, making space in the center. Drizzle a little olive oil in the center and add the minced garlic, chopped sage, and rosemary. Cook until fragrant, about 1 minute. Remove from heat. (This step can be done the night before and refrigerated.)

Prepare the Sausage:

Preheat a large cast-iron pan over medium heat with a drizzle of olive oil.
Cut the Beyond Meat Italian sausage into 1-inch pieces and add them to the hot pan. Use a flat-end wooden spoon to break up the sausage into chunks as it browns.
Sprinkle the sausage with a pinch of red pepper flakes (for extra heat, optional) and add the fennel seeds. Toss everything to toast in the sausage drippings, about 5 minutes.
Once browned, use a slotted spoon to transfer the sausage to a bowl.

Assemble the Stuffing:

Add the dried or toasted bread cubes to your largest mixing bowl.
Add the cooked leeks, celery, browned sausage, chopped parsley, and dried cranberries (if using). Toss everything to combine.
Pour ⅓ of the veggie broth over the bread mixture and toss again. Add another ⅓ of the broth, mixing well before adding the final ⅓. Stir to combine, ensuring the bread cubes are well moistened.

Bake the Stuffing:

Oil a 9×13-inch roasting dish, making sure to coat the sides as well.
Transfer the stuffing mixture to the prepared pan and drizzle with a little more olive oil on top.
Cover the dish with aluminum foil and bake in the preheated 375°F oven for 30 minutes.
After 30 minutes, remove the foil and bake for an additional 25 minutes, or until the top is golden and crispy.

Serve:

Let the stuffing cool slightly before serving. Enjoy it as a perfect side dish to your Thanksgiving spread or any holiday meal!

Servings and Timing

Servings: 6-8 servings
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

Variations

Gluten-Free Version: Use gluten-free bread to make this stuffing suitable for those with gluten sensitivities.
Add Mushrooms: Add sautéed mushrooms for extra umami flavor and texture.
Vegan Sausage Alternatives: You can substitute the Beyond Meat Italian sausage with other plant-based sausage brands or use crumbled tofu seasoned with Italian herbs.

Storage/Reheating

Storage: Store leftover stuffing in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat in the oven at 350°F for 10-15 minutes, or until warmed through. You can also microwave individual servings.

FAQs

1. Can I use a different type of bread?

Yes, any type of crusty bread will work in this recipe, including sourdough, French bread, or even baguette.

2. Can I make this stuffing ahead of time?

Yes, you can prepare the stuffing a day ahead. After assembling, cover and refrigerate it overnight. On the day of serving, bake it as directed.

3. Can I use fresh herbs instead of dried?

Yes, fresh herbs work just as well as dried. Use about three times the amount of fresh herbs as you would dried (e.g., 6-9 sprigs of fresh rosemary and sage).

4. Can I freeze the stuffing?

Yes, you can freeze the stuffing before or after baking. Just cover it tightly with plastic wrap and foil. To bake from frozen, increase the baking time by 10-15 minutes.

5. What can I use instead of leeks?

You can substitute leeks with onions or shallots if you prefer a milder flavor.

6. Can I add more vegetables?

Absolutely! You can add other vegetables like carrots, parsnips, or even spinach to the stuffing for more variety and nutrition.

7. How can I make the stuffing more flavorful?

If you want more flavor, try adding a splash of white wine to the vegetable mixture or some extra herbs like thyme or marjoram.

8. Can I make this stuffing without sausage?

Yes, you can omit the sausage for a simple vegetable stuffing or use cooked lentils as a plant-based protein replacement.

9. Can I use fresh cranberries instead of dried?

Yes, fresh cranberries work, but they will be more tart. You might want to cook them with a little sugar to soften their flavor before adding to the stuffing.

10. Can I bake this stuffing in a smaller dish?

Yes, you can divide the stuffing into smaller baking dishes if you prefer, but make sure to adjust the baking time accordingly.

Conclusion

This Vegan Stuffing is a delicious and comforting dish perfect for holiday meals or any time you want a savory, flavorful side. The combination of hearty bread, savory vegetables, and plant-based sausage creates a dish that’s both satisfying and full of flavor. Whether you’re preparing for Thanksgiving, Christmas, or a casual dinner, this stuffing will be a crowd-pleasing addition to your table!