What kind of bread is best for this vegan sausage stuffing?

The recipe suggests using sandwich, Italian, or French bread, cut into 3/4-inch pieces and oven-dried until thoroughly crisp.

How do I prepare the vegan sausage for this stuffing?

You'll need 28 oz of vegan sausage, removed from its casing. It's then cooked in vegan butter, broken into fine pieces, until lightly browned.

What fresh herbs are used in this stuffing recipe?

This recipe calls for 1/4 cup of fresh minced sage leaves and 1/4 cup of fresh minced parsley leaves, divided for mixing and garnish.

Can I prepare parts of this vegan sausage stuffing in advance?

Yes, you can cut and oven-dry the bread cubes ahead of time. You can also cook the vegan sausage and vegetable mixture, then store it separately in the refrigerator until ready to combine with the wet ingredients and bake.

What gives this stuffing its binding without eggs?

This recipe uses 3/4 cup of vegan liquid egg, such as Just Egg, combined with vegetable broth to create a uniform mixture that binds the stuffing ingredients.

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Sausage Stuffing
[Vegan]

DE By: Dominique Ebra

Author Bio

Dominique Ebra is based in Miami, Florida, and is passionate about creating delicious vegan recipes... Read More

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A golden brown vegan sausage stuffing, baked in a rectangular dish, garnished with fresh chopped parsley, ready to be served.

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Ingredients You Need for Sausage Stuffing [Vegan]

1 lbs sandwich, Italian or French bread
1/2 stick of vegan butter or 4 tablespoons
28 oz vegan sausage, removed from casing
1 large yellow onion diced
4 large ribs of celery, chopped
3 garlic cloves, minced
1/4 cup fresh sage leaves, minced
1/4 cup fresh parsley leaves minced and divided
3 cups vegetable broth divided
3/4 cup vegan liquid egg (such as Just Egg)
Sea salt and freshly ground black pepper

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How to Prepare Sausage Stuffing [Vegan]

Preheat the oven 275°F.
Cut bread into 3/4-inch pieces. Spread bread pieces evenly over a rimmed baking sheet.
Bake for approximately 50 minutes until thoroughly dried, rotating the tray and stirring bread cubes throughout the baking process. Take it out of the oven and let it cool. Increase oven temperature to 350°F
Heat the butter in a large Dutch oven or pot over medium-high heat until it melts. Add the vegan sausage, breaking it into fine pieces, and cook for about 8 minutes until it achieves a light browning.
Stir in the onion, celery, garlic, sage, salt, and pepper and keep cooking for about 10 minutes until the vegetables become tender. Then, take it off the heat and mix in half of the vegetable stock.
In a medium mixing bowl, combine the remaining vegetable stock, vegan liquid egg, and 3 tablespoons of parsley, whisking them together until they form a uniform mixture.
While continuously stirring with a wooden spoon, gradually pour this wet mixture into the sausage mixture. Then, add the stuffing mix and gently fold them in until everything is evenly combined.
Pour the mixture into a well-greased 9x13-inch rectangular baking dish. Cover it securely with aluminum foil, then bake for 60 minutes.
Remove the foil and bake for an additional 20 to 25 minutes or until the top turns golden brown. Once done, take it out of the oven, allow it to cool for 5 minutes, sprinkle with the remaining parsley, and serve.