As a kid I absolutely loved stuffing with my Sunday dinner. It was a tradition in our house to have a big roast with yummy potatoes, lots of vegetables and gravy.

Of course we had roast meat when we were kids. However as an adult I have become vegan and I am loving veganizing old favourites. This vegan sausage stuffing is literally delicious. It works perfectly with a fancy dinner such as Thanksgiving, Christmas or Sunday roast.

The key to this recipe is using really meaty vegan sausages.

We found the beyond sausages to work the best for it!

Combined with sautéed onions, fresh sage, garlic and cranberries, this vegan sausage stuffing is seriously scrumptious!

Beyond Sausage Stuffing

Stuffing dates back to Roman times and there is also some literature to suggest it originates from a West African dish called ‘Kush’ that was brought to the US in times of slavery.

Stuffing is predominantly made with bread that is no longer fresh. It is a great way of using it up and putting some life back into it.

Stuffing will almost always feature a mixture of herbs, such as sage rosemary and thyme.

The base usually consists of sautéed onions. Over the years stuffing has evolved to become a festive favourite including fruits such as, cranberries, apples and apricots.

Vegan Stuffing

More recently recipe makers have been taking stuffing to the next level by adding sausage meat to it. It can be used to stuff cavities (traditionally turkey .. sad face). However we recently made this vegan seitan turkey that has the stuffing in the centre.

Instead of baking the mix we moulded it into a cylinder shape when it was still wet. It became the centre of our roast and it worked beautifully and tasted great.

Another great way to use this vegan sausage stuffing is in a sandwich, check out these festive sandwich sliders here.

Instead of making an entire baking tray of the mix, we moulded several patties for sandwiches. That’s why this recipe is so great, it’s versatile!

Vegan Sausage Meet Stuffing

To make this recipe you are going to need just a handful of ingredients. First of all what I generally do is save the heel / crust ends of my bread for a few days and keep them in the freezer. I used about 6 pieces of heal / crust.

I am not use to calling them a ‘crust’! Where I am from we call it the heel of the bread but I’ve been told by a reliable source that most people wouldn’t know what I was talking about if I said use the ‘heal’.

Ingredient List

Aside the point of my Irish wows, here is a list of ingredients you will need:

• 6 slices of bread crust / heel (end of loaf)
• 1 onion
• 2 garlic cloves
• 2-3 sprigs of fresh sage
• 4 beyond sausages
• 1/2 a cup of butter
• Dried rosemary
• Fresh thyme
• 1 cup of dried cranberries
• 1 flax egg ( this is 1 tablespoon of ground flax dissolved in 50 ml of water)
• 3 cups of vegetable stock
• Optional (1/4 a cup of pomegranate)

Method

First of all, sauté the onion and garlic in a pan until soft. Cut the beyond sausages into bite sized chunks and add them to the pan. Mash them with a fork as you are cooking.

Meanwhile chop the bread crust into bite sized chunks.

Put the bread pieces on a lined tray and bake in oven on 180 C / 350 F for 5 minutes. Don’t overcook them, you will just need to slightly toast them.

Once the sausage meat looks cooked add the stock and butter to the pan. Allow the butter to melt before taking it off the heat. Add the remaining ingredients, rosemary chopped fresh sage, thyme and a flax egg.

Add the bread cubes to a large mixing bowl. Gently pour the sausage, onion and broth mix to the bread cubes stirring in with a spoon.

The main aim is to make sure all of the bread is completely soaked with the mix and it’s evenly blended in with the sausage and onion.

Once you have thoroughly mixed the ingredients, you can keep the wet stuffing to add to the centre of a roast for example.

However if you are not planning to use it like this you will need to transfer the stuffing to a baking tray and put it in the oven on 200C / 390F.

Bake for approximately 35/40 minutes. You should have a golden bread crumb surface with a soft interior when it is ready.

Using a large spoon put a generous serving onto each plate accompanying the rest of your meal.

Storing

If you don’t plan to serve the stuffing immediately or you may have leftovers, you can store in the fridge in a air tight container for 2 to 3 days.

As previously mentioned this stuffing is awesome in a sandwich with cranberry sauce and salad!

You may also like:

• Vegan Christmas Menu Ideas

• Festive brussel sprout recipe
• Vegan Roast Potato Recipe

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