Scrumptious Vegan Stuffing
This stuffing is perfect for Thanksgiving, Christmas, and other special occasions, but can totally be enjoyed any day too! This recipe is so quick and easy to pull together, plus it's 100% animal-product free! Trust me, nobody will be missing the meat in this delightful stuffing.
Servings: 8
Calories: 163kcal
Ingredients
- 1 medium-sized loaf bread
- 3 tbsp olive oil, divided
- 3 stalks celery keep the leaves!
- 4 patties vegan breakfast or Italian sausage
- 1 tsp poultry seasoning this is completely vegan btw
- ¼ tsp coriander
- 1 clove minced garlic
- 1 pinch fresh lavender
- 1 cup vegetable broth, divided
Instructions
- Preheat your oven to 350°F.
- First, cut the entire loaf of bread into ½ inch thick slices, and cube each slice into ½' squares. Set the cubed bread aside.
- Thinly dice the celery and mince the celery leaves along with it. Celery leaves are actually very flavorful and tasty, so please don't throw them out! Meanwhile, start heating up the vegan breakfast or Italian sausages according to the directions on package. Once the sausages are cooked, allow them to cool off and then break them apart into pea sized clumps with your hands or another kitchen utensil.
- In a deep saucepan over medium heat, add 1 tbsp of the olive oil and allow it to heat up. Then, add in the crumbled vegan sausages, celery (including the minced leaves!), poultry seasoning, coriander, garlic, and fresh lavender. Cook for 5 minutes or until the spices start to get aromatic and the celery begins to soften. At this points, add in ½ cup of the vegetable broth, the remaining 2 tbsp of olive oil, and all the cubed bread into the mixture. Stir until the bread is evenly coated, turn down the heat, and simmer uncovered for 5 minutes on medium-low heat, stirring every minute or so.
- Transfer the stuffing mixture into an oven-proof dishpan and pour the last ½ cup of the vegetable broth on top of it. Bake in the preheated over for 30-35 minutes, or until the top of the stuffing starts to turn brown and crispy. Once it is cooked, let it cool down for 5 minutes, then serve and enjoy!
Notes
- For the bread loaf, I recommend a white french, country, or sourdough loaf that does not come pre-cut into slices. This is also a great recipe to use up older bread that might be a bit stale, and any other type of bread should work well too, including gluten-free bread or whole-wheat.
- For the vegan sausages, I used Trader Joe's meatless breakfast patties. I personally prefer using breakfast sausages in stuffing, but for those who don't, vegan Italian sausage or chorizo should work well too.