This delicious vegan stuffing recipe brimming with the most wonderful holiday flavors from vegetables, sage, and rosemary!
Ingredients
16 cup crumbled
White bread
1 tbsp
Olive Oil, Extra Virgin
1 medium leek(s)
Leek
(sliced and rinsed well)
1 pinch
Salt
3 large stalk(s)
Celery
(chopped)
1 tbsp
Vegetable stock/broth, low sodium
(if needed)
1 tsp
Olive Oil, Extra Virgin
6 clove(s)
Garlic
(minced)
5 leaf
Sage, fresh
(or 2 sprigs, chopped)
2 sprig
Rosemary, fresh
(chopped)
1 tsp
Olive Oil, Extra Virgin
4 sausage link
Meatless, veggie, sausage
(Beyond Meat Italian Sausage, thawed)
2 tsp
Fennel seed
3 cup
Vegetable stock/broth, low sodium
1/2 bunch
Parsley, fresh
(Italian; chopped)
1/3 cup
Cranberries, dried
(optional)
1 tbsp
Olive Oil, Extra Virgin
Instructions
Prep the Bread
Cut or tear bread slices into 3/4 inch cubes. Spread out on a large baking sheet and allow to air-dry overnight. Alternatively, toast in a 375 degrees F oven for 15 minutes or so until the bread starts to show a little color around the edges.
Cook the veggies
Preheat a large heavy bottom skillet over medium heat with olive oil. Add the leeks with a good pinch of salt and saute until they begin to get some color and caramelize.
Add in the celery and a little splash of veggie stock if needed and give everything a good stir. Cook until the celery begins to soften.
Push the leeks to the side to make a little space in the center. Drizzle a little olive oil and add the garlic, sage, and rosemary. Cook until fragrant, stir to combine and remove from heat (this step can be done the night before and refrigerated).
Prepare the Sausage
Preheat a large cast-iron pan over medium heat with a drizzle of olive oil. Cut the Beyond Italian sausage into 1-inch pieces and add them to the hot pan. Use a flat-end wooden spoon to break it up into chunks as it browns.
Sprinkle in the fennel seeds, toss well, and use a slotted spoon to transfer to a large mixing bowl. Set aside
Add the vegetable broth to the pan with the sausage drippings and deglaze all the brown bits from the bottom. Use a silicone spatula to scrape everything from the bottom.
Mix & Bake
To the large mixing bowl containing the sausage, add the dried or toasted bread cubes, cooked leeks and celery mixture, chopped parsley, and dried cranberries. Give everything a good toss.
Pour 1/3 of the veggie broth in the pan over the bread mixture in the bowl and toss again. Add another 1/3 of the broth and combine well before adding the rest of the broth and mixing again.
Oil a 9x13 inch roasting dish making sure to get the sides as well.
Transfer the stuffing mixture to the baking dish and finish with a good drizzle of olive oil.
Cover the dish with aluminum foil and bake in the preheated (375 degrees F) oven for 30 minutes. Remove cover and bake another 25 minutes or so until the top is nicely golden.
