Vegan sausage stuffing uses homemade sausage crumbles for a super flavorful stuffing that's easy to make and so delicious!
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Vegan sausage stuffing is absolutely packed with flavor, and it is so easy to make! You sauté some veggies and vegan sausage crumbles in a frying pan, then assemble the stuffing in a baking dish and bake.
You can season store-bought vegan ground beef to save time, but if you want to make your vegan sausage from scratch, use my tofu sausage crumbles or sausage mushrooms. They are so good!
This recipe also calls for toasting the bread cubes in the oven. If you want to save some more time, use pre-made, unseasoned stuffing cubes instead. I find that these are hit and miss in terms of finding them at the store, so I'm showing you how to make your own. It's really easy to do on a sheet pan in the oven!
Looking for vegan holiday recipes to serve with your sausage stuffing? I've got you. This holiday side dish goes so well with my lentil meatloaf, mashed potatoes, maple roasted root vegetables, and warm Brussels sprouts salad or butternut squash kale salad. And don't miss my larger collection of vegan holiday recipes!
✓ Ingredients and substitutions
- bread - This is to make the stuffing cubes, and you can use any neutral bread you like, like white, wheat, sourdough, etc. I'd avoid strong flavors, like pumpernickel, because they can overpower the spices. If you want to skip the toasting step, you can find unseasoned stuffing cubes at some grocery stores and use those instead of the homemade cubes. Gluten-free is fine to use, either way.
- olive oil - To sauté and to help the stuffing brown in the oven.
- veggies - Garlic, onion, and celery season the stuffing. If you don't like celery, you can use carrots instead. You can also add a diced carrot, if you like!
- vegan ground beef - Vegan sausage crumbles can be hard to find, so we are using vegan ground beef and seasoning it ourselves. Use store-bought or make my tofu sausage or sausage mushrooms and skip the additional seasonings!
- spices - To season the "meat," you need fennel seeds, garlic powder, salt, cumin, oregano, and chili powder. We are seasoning the sausage stuffing with rosemary, sage, salt, and black pepper.
- broth - Adds flavor to the stuffing. Choose a good, flavorful broth for the best results.
🔪 How to make vegan sausage stuffing
Preheat the oven to 350° F while you cube your bread. Spread the bread cubes onto a lined baking sheet. Spray with oil and bake for 10 to 15 minutes, until nice and golden. Baking time depends on your pan, your oven, and the bread you're using.
In a frying pan on medium-high heat, heat the olive oil. When the oil is hot, add the veggies, fennel seeds, and salt, and cook until the onion is translucent.
Then, add the vegan beef, chili powder, garlic powder, cumin, and oregano.
Cook until the meat is browned. If you're using a realistic vegan meat, like Beyond or Impossible grounds, use your spoon to break it up into chunks and be sure to coat them really well in the spices.
In a large mixing bowl, combine the toasted bread and the dried herbs, salt, and pepper.
Add the sausage and veggies to the bowl when they finish cooking, tossing well to coat.
Pour on the broth, and mix well until the bread starts to get soft and moist. If needed, you can add splashes of extra broth. It really depends on how dry the bread cubes are.
Grease an 8x8" baking dish, and spread the stuffing mixture into the dish.
Bake at 350° F for 60 to 70 minutes, until it's golden brown on top.
💡 Helpful tips
- If you want to skip toasting the bread cubes, use pre-made, unseasoned stuffing cubes instead.
- If you don't want to use vegan ground beef, you can use the same amount of crumbled tofu, mashed chickpeas, or chopped mushrooms.
- Save time in this recipe by prepping ingredients while others are cooking! You can chop and sauté the veggies and sausage while the bread cubes toast in the oven. And grease your baking pan for the sausage while you sauté the veggies and sausage.
🫙 Storage directions
Leftover stuffing will keep for three to four days in the refrigerator. Warm it back up in the oven or in the microwave.
You can also make this ahead! Assemble everything, but don't add the veggie stock until just before baking.
📖 Recipe
Vegan Sausage Stuffing
Ingredients
For the Stuffing Cubes
- 4 cups bread cubes ¼" to ½" pieces, any neutral-tasting bread is fine. Or use pre-made stuffing cubes and skip the toasting step.
- spray oil
For the Sausage and Veggies
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1 cup diced yellow onion
- ½ cup diced celery
- 1 teaspoon fennel seeds
- ½ teaspoon salt
- 12 ounces vegan ground beef
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon oregano
For the Stuffing
- 1 teaspoon dried rosemary
- ½ teaspoon ground sage
- ½ teaspoon ground thyme
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 ½ cups vegetable broth choose a good, flavorful broth
Instructions
Toast the bread cubes - skip if using pre-made stuffing cubes.
- Preheat the oven to 350° F while you cube your bread. Spread the bread cubes onto a lined baking sheet. Spray with oil and bake for 10 to 15 minutes, until nice and golden. Baking time depends on your pan, your oven, and the bread you're using.
Meanwhile, make the veggies and sausage
- In a frying pan on medium-high heat, heat the olive oil. When the oil is hot, add the veggies, fennel seeds, and salt and cook until the onion is translucent. Then, add the vegan beef, chili powder, garlic powder, cumin, and oregano, and cook until the meat is browned. How long this will take will depend on the vegan grounds that you chose, but you want to cook until it's nice and browned and even a little crispy on some edges. If you're using a realistic vegan meat, like Beyond or Impossible grounds, use your spoon to break it up into chunks and be sure to coat them really well in the spices.
Assemble the sausage stuffing.
- In a large mixing bowl, combine the toasted bread and the dried herbs, salt, and pepper. Add the sausage and veggies when they finish cooking, tossing well to coat. Pour on the broth, and mix well until the bread starts to get soft and moist. If needed, you can add splashes of extra broth. It really depends on how dry the bread cubes are.
- Grease an 8x8" baking dish, and spread the stuffing mixture into the dish. Bake at 350° F for 60 to 70 minutes, until it's golden brown on top.
Got a question? Tried this recipe? Leave a reply!