This vegan sausage stuffing recipe is so delicious, soft on the inside, golden and crispy on the outside, and bursting with incredible flavors. Combined together with onions, celery, garlic, and herbs, tossed with bread and baked in a flavorful stock. Top this dish off with some gravy, and serve it up with the rest of the holiday fixings! It’s the quintessential Thanksgiving side dish, and easy to make for your holiday dinner table.

I’m gonna be real honest with you, being a Filipino, celebrating Thanksgiving is quite different. Our dinner table doesn’t have the typical dishes like, green bean casserole, cranberry sauce, sweet potato casserole, etc. Our family would usually have an island style BBQ along and with some delicious Filipino dishes. And sure we might have pumpkin pie as dessert, but that would be the most “traditional” we would get. What I’m getting at is that stuffing is something that I barely had during Thanksgiving. And when I did, they tasted all the same to me, so I wanted to create a different kind of stuffing. A dish that you will be proud to serve at a table with non-vegans. 

So you might be wondering why I specifically made this a small batch recipe. First of all, whenever I test recipes, it’s usually my husband and I who are eating it. We didn’t want to be eating stuffing everyday for a whole week. Secondly, with everything going on with the pandemic, I’m sure most folks won’t be having a big Thanksgiving dinner. So it’ll be perfect for those who want to make a dish perfect for a few people. Lastly, this recipe can be easily doubled! 

How to make vegan sausage stuffing:

• Dry day old bread. Drying day old bread in the oven gives you the best results.I like using french bread or baguette, but you can use any bread you’d like.
• Cook vegan sausage. Remove the casing, crumble up the vegan meat, and quickly brown it in a saute pan. Set aside.
• Cook the vegetables in butter until tender, season with salt, pepper and herbs. 
• Combine the cooked sausage, cooked vegetables, dried bread, and vegetable stock.
• Stir until all the liquid has been absorbed.
• Evenly spread the stuffing in a small baking pan.
• Bake until browned on top and hot in the middle. 
• Serve warm and enjoy!

If you’d tried this recipe out let me know in the comments! Don’t forget to follow me on Instagram @flouredframe and don’t forget to tag me when you create my recipes! Happy baking!

If you enjoyed this holiday recipe, check these out:

• Vegan Wellington
• Brussel Sprouts with Sesame Aoili
• Vegan Pumpkin Pie
• Pumpkin Bread Rolls
• Pumpkin Cheesecake Bars

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Vegan Sausage Stuffing and Gravy

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• Author: Floured Frame
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 4 servings 1x
• Category: Entree
• Method: Cooking
• Cuisine: American
• Diet: Vegan

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Description

The stuffing is a small-batch recipe, but it can easily be doubled for more servings!
The gravy is a full serving. I created it this way so that you can pour the gravy on any other dishes you have on your holiday dinner table. 

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Ingredients

Scale 1x2x3x

Sausage Stuffing:

• 3 cups – supermarket French bread or baguette, cut into ½ inch pieces see notes
• 1 tablespoon – vegetable oil
• 2 Beyond Hot Italian sausages, crumbled, see notes
• 3 tablespoons – vegan butter
• 3 cloves garlic, minced
• 1 small onion, roughly chopped
• 1 celery stalk, chopped
• 1/4 cup – almond slices
• 3 sprigs – fresh thyme, destemmed
• 1 sprig – fresh sage, roughly chopped
• 2 tablespoons – fresh parsley 
• 1 ½ teaspoon – salt
• ¼ teaspoon – black pepper
• 1 teaspoon – Better Than Bouillon Vegetable Base,  https://amzn.to/2IByR6N see notes
• 1 cup – hot water, to mix with the vegetable base

Gravy:

• 1 cup – dried mushrooms https://amzn.to/32H4Wks see notes
• 2 1/2 cups – vegetable broth
• 2 tablespoons – vegan butter
• 1 small onion, roughly chopped
• 3 garlic cloves, roughly chopped
• 3 tablespoons – cornstarch
• 1 sprig – fresh thyme, destemmed
• 1 spring – fresh rosemary, roughly chopped
• 2 tablespoon – vegan Worcestershire sauce
• 1 tablespoon – tomato puree
• 1 teaspoon – Dijon mustard
• 1 tablespoon – soy sauce
• Salt and pepper to taste

Equipment:

• Baking sheet pan
• Medium skillet
• Medium mixing bowl
• Small casserole dish, mine was 7.5″ x 6”  https://amzn.to/3luBJ3M
• Large saucepan
• Large skillet
• High-speed blender https://amzn.to/32CKlxK or handheld immersion blender https://amzn.to/2K1MNaB

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Instructions

Make The Stuffing:

1. Preheat the oven to 350° F.
2. Place the cubed bread in a single layer on a baking sheet pan and bake for 8-10 minutes, or until dried and toasted. Transfer the bread cubes to a large bowl.
3. Meanwhile, heat vegetable oil in a pan over medium heat. Cook the crumbled sausage until lightly browned. Continue to crumble the sausage as you cook. Add the sausage to the bowl with the bread.
4. In the same pan, melt the butter and add the garlic, onions, celery, thyme, sage, and parsley. Sauté until tender, about 3-5 minutes. Add the vegetables to the bowl.
5. Next, combine the vegetable paste and hot water. Mix until the paste is fully dissolved. (sub for 1 cup of vegetable broth)
6. Pour in the vegetable broth, along with the almonds, into the bowl with the rest of the ingredients. Mix them together until all the liquid has been absorbed.
7. Pour the stuffing into a baking dish. Bake for 35 minutes until browned on top and hot in the middle. Set aside to cool.

Make the gravy:

1. In a large saucepan or pot, rehydrate dried mushrooms in vegetable broth and bring to a simmer over medium heat. Once it starts to bubble, turn off the heat, cover, and let it sit for 20 minutes.
2. Melt butter in a large rimmed pan over medium heat. Once it’s hot, sauté onions for about 5 minutes until tender.  Then add in the garlic and continue to sauté for another 2-3 minutes. Stirring frequently.
3. To the pan, add cornstarch and stir to coat the garlic and onions. Add herbs, mushrooms and broth, vegan Worcestershire sauce, tomato puree, Dijon mustard, and soy sauce, salt, and pepper. Whisk to combine.
4. Carefully transfer the mixture to a high-speed blender or use an immersion blender. Blend until smooth and creamy. 
5. Transfer back to the pan and warm on low heat for 3 minutes. Taste and adjust seasonings if needed. Serve with your stuffing and enjoy!

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Notes

• The stuffing is a small batch recipe and the gravy is a full batch. I did it this way so that if you are having a party you can use the gravy with the other dishes on the table!
• Ensure the French bread or any bread you are using is vegan. French bread and baguettes are normally vegan because they only use water, flour, yeast, and salt. BUT always double-check to make sure!
• I like using the Beyond sausage for this recipe because I personally think it tastes the best, however, you can use any vegan sausage you like!
• I prefer using Better Than Bouillon Vegetable Base because it has a better flavor than any normal vegetable broth. However, if you can’t find this in your stores, just sub it and the hot water for 1 cup of vegetable broth.

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