Welcome to the third menu item for ‘A Flexitarian Thanksgiving’! I know what you are thinking. “Come on, really Lauren? Sausage stuffing that’s vegan?” You bet and it’s really delicious. Stuffing is about great aromatics, tons of fresh herbs and a good dry bread to soak up some stock or beer in this case.
Have you noticed a boozy trend to this Thanksgiving? I can’t help it. Alcohols add so much flavor when they are cooked down I use them often in vegan cooking.
Sourdough bread adds a fantastic zing while apples, sage and maple breakfast sausage balance with a slight sweetness. Field Roast makes some excellent plant based meat products and you can find them at your local Whole Foods. In this recipe I used Field Roast Apple Maple Breakfast Sausage.
You could easily stuff this inside your bird but it would make it a carnivore dish and personally I like my stuffing a little crispy and dry. I like to drench it in gravy to soften it up.
A Flexitarian Thanksgiving is starting to shape up! Did you catch part 1 and 2 recipes? Don’t miss:
You can’t miss tomorrow! The best turkey I’ve ever made. Dry Herb Brined Turkey!
- 3 tablespoons olive oil
- 1 cup diced onion
- 1 cup diced celery (2 ribs)
- 1 cup diced apple (about 2 small apples)
- 1 cup chopped vegan sausage, such as Field Roast Apple Maple Breakfast Sausage
- 1 tablespoon minced garlic
- 1 teaspoon fine chopped sage
- 1 teaspoon fine diced thyme leave
- 1 teaspoon liquid smoke
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ loaf dry sourdough bread, cubed (about 4 cups of cubed bread)
- 1 or 2 cans or bottles of beer
- 1 teaspoon "no chicken", chicken base
- Preheat oven to 325 degrees.
- Heat olive oil in a large skillet over medium heat. Add onions and celery to pan and cook until translucent but not brown. Add apple, sausage, garlic, sage, thyme, liquid smoke, salt and pepper. Stir and cook over medium heat until browned and well incorporated. Remove from heat and place mixture in a large mixing bowl.
- In a small sauce pan over medium heat dissolve "no chicken" chicken base in beer until just incorporated and heated through.
- Add bread to vegetable and sausage mixture. Toss to combine bread with vegetable mixture.
- Pour beer mixture over bread and vegetables and stir to incorporate. Add up to 1 more can of beer as desired to achieve a moister stuffing.
- Pour bread mixture into an oven safe dish. Bake for 25-30 minutes or until tops of bread pieces are brown.