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.
- 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
- 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
Make The Stuffing:
- Preheat the oven to 350° F.
- 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.
- 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.
- 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.
- Next, combine the vegetable paste and hot water. Mix until the paste is fully dissolved. (sub for 1 cup of vegetable broth)
- 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.
- 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:
- 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.
- 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.
- 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.
- Carefully transfer the mixture to a high-speed blender or use an immersion blender. Blend until smooth and creamy.
- 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!
- 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.
Keywords: vegan, vegan stuffing, vegan thanksgiving recipe, vegan sausage stuffing, sausage stuffing, thanksgiving recipe, stuffing, gravy, vegan gravy, holiday recipes