Vegan Stuffing with Cranberries and Sausage brings the rustic charm of sourdough, the wholesomeness of plant-based ingredients like nuts and cranberries, and the convenience and texture of your favorite vegan sausage together for a delicious side dish or main course.
This stuffing is similar to Vegan Cranberry and Apple Stuffing. But this one contains vegan sausage to make it a decadent delight with sweet and savory notes.
For your pick of delicious homemade sausages you can easily make today, visit 15 Delicious Vegan Sausage Recipes.
If you're looking for other great ideas to serve during the holidays, try Vegan JUST Egg Breakfast Casserole, Vegan Banana Pumpkin Bread, and Vegan Pumpkin Pie with Graham Cracker Crust.
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Why You'll Love This Recipe
- The tangy notes of sourdough bread cubes, combined with aromatic fresh herbs and spices, create a symphony of flavors.
- Absolutely no animal products, making it a perfect choice for vegan diets and those looking to reduce their meat intake - and the added bonus - meat eaters love it too.
- Easily adaptable with various substitutions to suit your palate.
- This dish is a casserole, making it ideal for feeding a large group of people and perfect for a buffet-style setup.
Ingredients
Here is a quick snapshot of the ingredients. See the recipe card for quantities and details.
- There are many great vegan sausages on the market. You can find them in various flavors, textures, and shapes. Vegan brats, Italian-style, or bulk vegan sausage crumbles all work, so pick your favorite.
- Use sourdough bread that is a bit past its prime, about two to four days. I like to use a sourdough boule, a round or ball-shaped bread found at all major grocery chains. The crispy crust, chewy interior, and distinctive tangy flavor that comes from the sourdough fermentation process are perfect for this sausage and cranberry stuffing recipe.
Variations
- Top your vegan cranberry and sausage stuffing with crispy fried onions for added texture and flavor.
- Add chopped apples to the vegan stuffing instead of the dried cranberries. I add them fresh at the end for a delightful crunch and freshness to the stuffing.
How to Make Vegan Stuffing with Cranberries and Sausage
Let's get cooking! Here is a visual strip for those who want to see what they'll be doing. For all the delicious details, see the recipe card.
Step 1: Apply a sprinkle of salt to the sourdough and toast in the oven on a rimmed baking sheet for about 10-15 minutes. (optional: spray a little oil on the sourdough)
Step 2: Toast the pecans. I place these in a separate tray because they only take about 10 minutes.
Step 3: While they bake, sauté the vegan sausage over medium-high heat
Step 4: Sauté the vegetables and spices in vegan butter or oil. This classic mirepoix forms the base and fills your kitchen with an irresistible aroma. Learn more in the Guide to Mirepoix!
Step 5: Combine the bread cubes, nuts, vegan sausage, vegetable broth, and vegetable mixture in the casserole and stir in the cranberries if using.
Step 6: Cover with aluminum foil and bake for 20 minutes. Then bake without foil for another 20 minutes. Garnish and serve with fresh parsley before serving.
Top Tips
- If pecans are not your favorite, add walnuts or almonds.
- If the cranberries are dry and stiff, you can soak them in warm water for a few minutes to plump them up, then drain them before using.
- Use stale sourdough bread for the best texture. It provides a desirable texture and absorbs flavors and moisture effectively. Its firmness prevents mushiness, and its developed flavors enhance the overall vegan stuffing experience. The ideal age is generally around 2 to 4 days old. At this point, it has become somewhat dry and firm, which is perfect for absorbing the liquid and maintaining the desired texture in your stuffing.
- Use fresh herbs for a brighter flavor, but dried herbs work in a pinch.
- Feel free to use your preferred vegan sausage for this vegan stuffing recipe. Crumbles work wonderfully in the stuffing, just as vegan brats do.
Serving Suggestions
While this dish can hold its own, 'tis the season to spice things up! Here are some festive ideas to take it to the next level.
- Serve your vegan stuffing with Vegan Mushroom Gravy.
- A classic pairing, cranberry sauce adds a sweet and tangy contrast to the savory stuffing.
- Roasted vegetables, such as Brussels sprouts, carrots, or butternut squash, make excellent side dishes. Try these Roasted Brussels Sprouts with Vegan Parmesan or Sheet Pan Oven Roasted Vegetables.
- If you're preparing a holiday meal, consider serving your stuffing alongside a vegan roast, such as a stuffed acorn squash or a plant-based Wellington.
Vegan Stuffing FAQS
You can use gluten-free sourdough bread and ensure the vegan sausage is gluten-free.
Leftover stuffing can be properly stored in an airtight container for 3-4 days.
Yes. Prepare it a day ahead, refrigerate, and reheat before serving.
More Seasonal Favorites
Got a minute? I'd love for you to dive into the comments and rate this Vegan Stuffing with Cranberries and Sausage. Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Vegan Stuffing with Cranberries and Sausage
Ingredients
- 1 sourdough boule roughly 8 cups when cubed; should be a few days old
- ½ cup pecans chopped
- 4-5 links favorite plant-based sausage
- 2 tablespoons vegan butter or olive oil
- 1 large onion finely diced
- 2 celery stalks finely diced
- 3 carrots finely diced
- 3 cloves garlic minced
- 1 tablespoon fresh thyme
- 1 tablespoon fresh rosemary
- ½ tablespoon fresh sage
- 1 teaspoon salt
- ¼ teaspoon pepper
- ¼ cup dried cranberries optional; substitute with fresh diced apples
- 2 - 2 ½ cups of veggie broth
- ¼ cup fresh parsley (for garnish)
Instructions
- Toast the Sourdough and Pecans: Preheat your oven to 350°F (175°C). Cube the sourdough bread into bite-sized pieces and sprinkle with a little salt. Chop the pecans roughly. Spread them each on separate baking sheets. Toast the pecans for about 10 minutes and the soughdough for about 10-15 minutes. Transfer both to a large casserole dish.
- Cook the Vegan Sausage: While the bread and nuts toast, chop the vegan sausage into small pieces or crumbles. Heat a tablespoon of olive oil or vegan butter over medium heat in a large skillet. Add the sausage and cook until browned. Then, transfer to the baking dish with the sourdough.
- Sauté the Vegetables: Add 1-2 tablespoons of olive oil or vegan butter in the same skillet. Sauté the diced onion, celery, and carrots until they start to soften. This mirepox will add a ton of flavor, so cook slowly over medium heat for about 10 minutes. Then, add minced garlic, thyme, rosemary, sage, salt, and pepper. Cook for another 2 minutes to toast the spices.
- Combine Everything: Add the sautéed vegetables to the casserole with the sourdough and sausage. Add the cranberries (if using) and gently mix everything.
- Add the Broth: Add moisture to the stuffing by slowly pouring in the vegetable broth, gently stirring as you go. Aim for a moist consistency without becoming soggy, ensuring the bread cubes maintain their shape. Allow a minute for the mixture to soak up the broth. The bread should soak it all up. Add more if necessary.
- Bake the Stuffing: Cover the dish with foil and bake for approximately 25 minutes. Afterward, remove the foil and continue baking for an additional 25 to 30 minutes until the top turns crisp and golden. If the dish hasn't dried up enough or achieved a golden color, broil the stuffing for 4-5 minutes.
- Garnish and Serve: Garnish with chopped fresh parsley before serving.
Rob says
Just tried and wow, it's a game-changer! As a vegan, finding a stuffing that hits all the right notes can be tough, but this recipe nails it. The blend of savory sausage flavors with the sweet tang of cranberries creates a delightful balance. Plus, it's super easy to make. A must-try for any vegan looking for a delicious twist on classic stuffing!