This vegan sausage stuffing is a classic side dish, perfect for a Sunday roast, Thanksgiving or Christmas dinner. Packed with aromatic fresh herbs, vegan sausage and cranberries, this should be a staple when planning your cozy dinners!

The key to this recipe is using really meaty vegan sausages. We found the beyond sausages to work the best for it which are generally available in both the USA and the UK.

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

This vegan sausage stuffing is generally more popular entering the "ber" months, where people are opting for heartier dishes and planning their seasonal meals for Christmas and Thanksgiving.

I always have to make a portion of our delicious Vegan Roast Potatoes to go with this vegan sausage stuffing recipe.

Table of Contents

Beyond Sausage Stuffing

This is an easy vegan sausage stuffing recipe using store-bought products, however some people prefer to make their own vegan sausages!

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 MeAt Stuffing

To make this recipe you are going to need just a handful of ingredients.

Top Tip: Save any stale bread, whether it is the slice or crust/heel ends in the freezer to use for vegan sausage stuffing. You can freeze the staling bread before it goes mouldy and it is a great way to save food waste!

Vegan sausage stuffing Ingredient List

slices of bread crust / heel (end of loaf)
onion
garlic cloves
sprigs of fresh sage
beyond sausages
butter
Dried rosemary
Fresh thyme
dried cranberries
flax egg
vegetable stock

Please see recipe card for quantities.

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.

can i make this gluten free?

Yes, you will need to use gluten free vegan bread for the breadcrumbs and ensure the vegan sausages are also gluten free. Beyond Meat vegan sausages are generally gluten free, but always check the package beforehand.

Variations

You can add some pomegranate seeds as a delicious twist to this recipe either in addition to or replacing the dried cranberries.
You can add apple in place of the cranberries. Simply peel and core one small Bramley apple, ensure it is either grated or diced small to add to the vegan stuffing.
Adding a quarter cup of crushed walnuts is another way to add protein and goodness to this recipe.
You can replace the onions with a leek for an equally delicious twist, simply saute 1 small leek in place of the onion.

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!

Equipment

Minimal equipment is required for this recipe. However we always rave about these wonderful enamel ware baking dishes. They are all purpose and perfect for a variety of recipes.

Frying Pan
Wooden Spoon
Chopping Board
Mixing bowl
Baking tray
Knife
Baking Dish

Top vegan sausage brands for stuffing recipes

As suggested, we found the Beyond Meat sausage brand readily accessible, great for flavor and texture. However there are some other great brands out there, such as store brand in the UK (eg Tesco, Waitrose, Sainsbury's). Just make sure they are a herby style traditional sausage rather than for eg a salami or Italian style.

Vegan Sausage Stuffing

Yield: 8

Prep Time: 25 minutes

Cook Time: 35 minutes

Total Time: 1 hour

Try this scrumptious Vegan Sausage Stuffing recipe, it's the perfect side dish for Thanksgiving, Christmas or Sunday Roast. Made with beyond meat sausage, this stuffing is the ultimate festive side with all of the flavours of cranberries, sage, rosemary and thyme.

4.7 Stars (25 Reviews)

Ingredients

6 slices of bread crust / heal (end of loaf)
1 onion
2 garlic cloves
2-3 sprigs of fresh sage
4 beyond sausages
½ 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 warm water)
3 cups of vegetable broth
Optional (¼ a cup of pomegranate)
Salt and pepper

Instructions

Chop the onions finely along with the garlic and sauté in a little oil until soft.
Chop the beyond meat sausage into bite sized chunks. Add to the pan with the onion and garlic. Mash the sausage with a fork whilist it is cooking.
Meanwhile chop the bread into bite sized chunks. Put onto a lined tray in the oven for 5-7 minutes on 200C / 390 F. Remove once slightly toasted. Do not over cook. Add to a large mixing bowl and set to one side.
Once the sausage meat is almost cooked add the butter and broth. When the butter is melted, take the mix off the heat.
Add the salt, pepper, cranberries. flax egg, thyme, rosemary and finely chopped fresh sage and mix with a spoon.
Add all of the wet ingredients with the toasted bread chunks and mix thorougly with a spoon until the bread is completely soaked.
If you plan to use this mix to stuff a vegan roast do not bake it keep the mix wet and add it to your roast. Check out our vegan seitan turkey roast recipe for more information.
However if you plan to use this stuffing as a side, add the mix to a baking tray and put in the oven on a temperature of 200 C / 390 F for approx 35 minutes.
Remove from the oven and add a loaded serving spoon on each plate.
My serving suggestions include adding this vegan sausage stuffing alongside roast potatoes, a selection of seasonal vegetables, gravy, cranberry sauce and a vegan roast of your choice!

Notes

If you do not plan to eat the stuffing straight away or if you have leftovers, let it cool completely before adding it to an air tight cotainer. Refridgerate for 2 to 3 days.

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Nutrition Information:

Yield: 7 Serving Size: 1
Amount Per Serving: Calories: 409Total Fat: 27gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 85mgSodium: 854mgCarbohydrates: 36gFiber: 3gSugar: 20gProtein: 9g