This vegan sausage stuffing will surely be a hit at your Holiday table! It’s jam-packed with flavor and completely meatless, so the whole family gets to enjoy it!
Your Thanksgiving and Christmas table is not complete without stuffing. This vegan stuffing is simple to make and so good that no one will even know it’s vegan!
The combination of vegan sausages, aromatics, herbs, and apples gives the dish a satisfyingly sweet and savory flavor. Even better as leftovers the next day!
- White Sandwich Bread: use dense sandwich bread or sourdough bread. For best results, use dry day-old bread cubes or toast the bread for a few minutes in the oven to dry out.
- Vegan Sausage: I used Beyond Meat Brats in this recipe, but feel free to use your favorite brand.
- Vegan Butter or Margarine: I used Earth Balance. Keep in mind that most brands are salted.
- Granny Smith Apples: add a bit of tartness to round out the dish’s flavors. It is best not to use a different type of apple.
- Parsley, Sage and Thyme: it is best to use fresh herbs in this recipe, but dry can be used.
- Vegetable Broth: I used Better Than Bouillon No-Chicken Base, but feel free to use other brands. Keep in mind that some brands may be salty.
How to Make Vegan Sausage Stuffing
- Preheat the oven to 350˚F/180˚C.
- Cut the bread into cubes and place them in an even layer on a sheet pan. Bake for about 10 to 15 minutes, or until light golden brown.
- Place the toasted bread into a mixing bowl and set aside.
- Add olive oil to a large skillet over medium heat. Break up the vegan sausage and add it to the pan, cooking until browned for about 5 minutes. Add the sausage to the mixing bowl.
- Melt the vegan butter in the same pan and add the onion, garlic and celery. Cook for 5 minutes, or until the onions are soft.
- Mix in the apples, parsley, sage, and thyme and cook for 5 minutes. Add them to the mixing bowl with the bread cubes.
- Once all the ingredients are together, season to taste with salt and pepper. Add the broth and stir.
- Add the mixture to a greased casserole dish, cover with foil and bake for 30 minutes. Remove the foil and continue baking for 30 minutes or until the top is browned.
- Serve and enjoy!
Let the vegan sausage stuffing cool completely, then place it in an airtight container. It should last in the fridge for about 2 to 3 days and in the freezer for 3 months.
How to Reheat
To reheat both refrigerated and frozen vegan stuffing, place it in the oven at 350°F with a splash of broth. Depending on how much stuffing is being reheated, the bake time could differ. Start with baking for 10 minutes, and add time as needed.
Can I make this ahead of time?
Absolutely! Since the stuffing can last in the fridge for 2 days, feel free to make it ahead of the holiday dinner.
Which bread is best to use for this stuffing?
Denser types of bread, like sourdough or day-old bread, will work best in this recipe. Soft, fresh bread will soak up too much moisture and end up soggy.
Can I use other vegan sausage flavors?
Yes. Experiment with other vegan sausage flavors to get different experiences. To make a spicy vegan stuffing, try using Beyond Meat Hot Italian sausages.
Other vegan holiday side dish recipes to enjoy
- Baked Mac and Cheese
- Skillet Cornbread
- Brussels Sprouts Casserole
- Cream of Mushroom Soup
- Cornbread Pecan Dressing
Vegan Sausage Stuffing
- 9-by-13-by-2-inch baking dish
Baking Recipes: For more accuracy, use Metric measurements and measuring spoons.
- 1 pound (450 g) dense white sandwich bread, cut into ½-inch cubes
- 1 tablespoon olive oil
- 4 large (400 g) vegan sausages, I used Beyond Meat Brats
- 4 tablespoons (60 g) vegan butter, ½ stick
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 celery ribs, chopped
- 2 large Granny Smith apples, peeled and diced (or 4 small)
- ½ cup chopped fresh parsley
- 1 teaspoon rubbed sage
- 1 teaspoon fresh thyme
- salt and pepper, to taste
- 1 cup (240 ml) vegetable broth, I used Better Than Bouillon No-Chicken Base
- Preheat the oven to 350˚F/180˚C. Spread the bread cubes in an even layer on a sheet pan and toast them for about 10 to 15 minutes or until light golden brown. Do not brown completely. Add the cubes into a large mixing bowl and set aside.1 pound (450 g) dense white sandwich bread
- Place a large skillet over medium heat and add the olive oil. Break up or chop the vegan sausages and add them to the pan, cooking until browned for about 5 minutes. Remove the sausage from the pan and add it to the bread cubes.1 tablespoon olive oil ,4 large (400 g) vegan sausages
- Melt the vegan butter in the pan, add the onion, garlic and celery, and cook for about 5 minutes or until the onions are soft. Stir in the apples, parsley, sage, and thyme and cook for 5 minutes.4 tablespoons (60 g) vegan butter ,1 large onion ,3 cloves garlic ,3 celery ribs ,2 large Granny Smith apples ,½ cup chopped fresh parsley ,1 teaspoon rubbed sage ,1 teaspoon fresh thyme
- Remove the pan from the heat and add apples to the bread mixture. Season to taste with salt and pepper, keeping in mind that the vegetable broth and vegan sausage may be salty.salt and pepper ,1 cup (240 ml) vegetable broth
- Add the broth and stir to moisten. Add the mixture to a greased 9-by-13-inch baking dish. Cover with foil and bake for 25 to 30 minutes. Remove the foil and bake and bake for 20 to 30 minutes or until the top is browned.
- Serve warm.
- Adapted from Christmas Cooking for Dummies by Dede Wilson.