Description
Indulge in the delightful flavors of this Vegan Stuffing, a perfect companion for your holiday gatherings or any cozy family dinner. Bursting with fresh vegetables, aromatic herbs, and plant-based sausage, this stuffing is crafted to complement any meal beautifully. With its easy preparation and eggless formula, this dish ensures everyone at the table can enjoy its heartwarming taste. Whether served alongside a festive roast or as a filling in colorful bell peppers, this versatile recipe promises comfort and satisfaction.
Ingredients
Scale
- 1 loaf crusty bread (approximately 16 cups)
- 4 links Italian sausage (plant-based)
- 1 leek (sliced and rinsed well)
- 3 celery stalks (chopped)
- 6 cloves garlic (minced)
- 3 cups veggie broth
- Fresh rosemary and sage
- Dried cranberries (optional)
Instructions
- Preheat your oven to 350°F (175°C). Cut the crusty bread into cubes and toast on a baking sheet until golden brown.
- In a skillet over medium heat, drizzle olive oil and sauté the leeks, celery, and garlic until softened (5–7 minutes).
- Add the thawed Italian sausage to the skillet, breaking it apart as it cooks. Mix in fennel seeds, rosemary, and sage.
- In a large bowl, combine toasted bread cubes with the sautéed mix. Gradually add veggie broth while stirring until well combined. Incorporate parsley and cranberries if desired; season with salt and pepper.
- Transfer to a baking dish and bake at 375°F (190°C) covered with foil for 30 minutes, then uncover for an additional 15 minutes to crisp up.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Plant-Based
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 4g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg