Description
Vegan Sausage and Sourdough Stuffing is perfect for festive gatherings or cozy family dinners. This stuffing 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.
Ingredients
- 1 sourdough boule (roughly 8 cups when cubed; should be a few days old)
- 1/2 cup pecans, chopped
- 4-5 links of your favorite plant-based sausage
- 2 tablespoons of vegan butter (or olive oil)
- 1 large onion, finely diced
- 2 stalks of celery, finely diced
- 3 carrots, finely diced
- 3 garlic cloves, minced
- 1 tablespoon fresh thyme
- 1 tablespoon fresh rosemary
- 1/2 tablespoon fresh sage
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup dried cranberries (optional; substitute with fresh diced apples)
- 2 - 2 1/2 cups of veggie broth
- 1/4 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.
Notes
There are so many vegan sausage products on the market and so many are delicious. I have used crumbles, brat, or Italian sausage in this recipe and they all bring their unique and delicious flavor to the stuffing.
Use stale sourdough bread that 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. If it is slightly dry and not overly soft, it can be used for stuffing.
Substitute the pecans with walnuts or almonds.
Start with two cups of the broth. The broth should be moist but not sopping wet. Add more if you think it needs it.
If the dried cranberries are particularly dry, you can soak them in warm water for about 10 minutes to plump them up, then drain before using.
Use day-old tale sourdough bread for the best texture.
I highly recommend using fresh herbs for a brighter flavor. Dried herbs will work in a pinch. Use 1 teaspoon of dried thyme and rosemary, and 1/2 teaspoon of dried sage.
Nutritional information is only an estimate based on the ingredients I used. To get a more accurate profile using the ingredients and brands that you use, utilize an app like Cronometer.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: side dish
- Method: stove top, oven
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 7.9 g
- Sodium: 602.2 mg
- Fat: 9.6 g
- Carbohydrates: 15.5 g
- Protein: 4.8 g
- Cholesterol: 13.9 mg