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Vegan Sausage Stuffing

Vegan Sausage Stuffing

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)


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.


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!

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Yield: 8

Vegan Sausage Stuffing

vegan beyond meat sausage stuffing

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.

Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour


  • 6 slices of bread crust / heal (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 warm water)
  • 3 cups of vegetable broth
  • Optional (1/4 a cup of pomegranate)
  • Salt and pepper 


  1. Chop the onions finely along with the garlic and sauté in a little oil until soft.
  2. 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.
  3. 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.
  4. Once the sausage meat is almost cooked add the butter and broth. When the butter is melted, take the mix off the heat.
  5. Add the salt, pepper, cranberries. flax egg, thyme, rosemary and finely chopped fresh sage and mix with a spoon.
  6. Add all of the wet ingredients with the toasted bread chunks and mix thorougly with a spoon until the bread is completely soaked.
  7. 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.
  8. 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.
  9. Remove from the oven and add a loaded serving spoon on each plate.
  10. 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!


  • 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.

Nutrition Information:



Serving Size:


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

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