Last Updated on February 14, 2021

The Holidays are truly the best time of the year. From the weather, the colors, and the food, what’s not to like. The last Thursday of November is Thanksgiving for us here in the U.S. and it’s by far our favorite. Every family has their own traditions and for us, (Peter, Akiko, and the sous chef Red and Haylie) eating Fall themed food all day long is the best way to spend it.

Grabbing a pile of Vegan Sausage & Herb Stuffing while watching the parade on TV is perfect!! Going back for more leftovers is even better. Do you also feel extremely sad when the leftovers start to diminish?

The Flavor

It’s very aromatic from the fresh herbs like sage, thyme, and rosemary. The bread also keeps the dish very hearty and filling. When Fall comes around, we like incorporating those ingredients to our meals. It’s such a wonderful way to celebrate the season with food that reminds you of the cold days that Fall and Winter bring. Just by smelling those aromas, it makes us feel warm and cozy. It tastes great as it is but to make it extra special, add a touch of truffle oil to serve! All you need is a hint otherwise it will overpower the flavor and fragrance of the herbs. For the texture, we like our stuffing not too wet and not too dry. In other words, having some bites of slightly crunchy (dry) bread with some moist bread is how we like to eat it. If you like it more moist, you can adjust the amount of vegetable broth to your preference!

The Ingredients

• 1 loaf day-old French loaf, about 10 cups of 3/4 – 1 inch cubes with crust attached (we save the white part for other purposes such as making bread crumbs.) Leave them out overnight to dry.
• 2 tbsp vegan butter
• 1 tbsp extra virgin olive oil
• 3 cloves garlic, minced
• 1 cup diced yellow onion
• 1/2 cup diced celery
• 1/4 cup minced fresh parsley
• 1 tbsp minced fresh sage leaves
• 1 tbsp minced fresh thyme
• 1 tbsp minced fresh rosemary
• 1/2 tbsp dry oregano
• 2-3 Field Roast Smoked Apple Sage Sausages (or something similar in flavor)
• 1 tsp salt, more or less to taste
• 1/2 tsp black pepper
• 2 cups vegetable broth (plus more if needed)
• Truffle oil (optional)—see the picture below

We used French loaf only because it looked good at the store! You can certainly substitute with any other bread! It’s better to use a day-old loaf and let them dry overnight after cutting them (we forgot to take a picture.) You can spread them out on a baking sheet or something so all the cubes will dry out evenly.

Some ingredients such as Miyoko’s vegan butter, Pacific Foods vegetable broth, and Field Roast Smoked Apple Sage Sausage have salt in it. As always, adjust the amount of salt to your taste!

How to Serve

We don’t mind eating the stuffing by itself but it’s always better to be accompanied with other hearty dishes. Casserole, roasted veggies, Fall/Winter veggie salad, and some comforting desserts like pumpkin pie and crisps are always a welcomed addition.

Print Recipe

5 from 9 votes

Sausage & Herb Stuffing

This Sausage & Herb Stuffing is perfect for a holiday dinner! It's vegan and very aromatic from the fresh herbs like sage, thyme, and rosemary. The bread also keeps the dish very hearty and filling! It's a great side dish or a main dish (as far as we consider!)

*Inactive Time (to dry bread cubes) is not included in the Total Time.

Prep Time20 minutes mins

Cook Time1 hour hr 20 minutes mins

Inactive Time8 hours hrs

Total Time1 hour hr 40 minutes mins

Course: Side Dish, Entree, Dinner

Cuisine: American, American Inspired, Holiday

Servings: 6 people

Author: Plant-Based Matters

Ingredients

• 1 loaf day-old French loaf about 10 cups of 3/4 - 1 inch cubes with crust attached (we save the white part for other purposes such as making bread crumbs.) Leave them out overnight to dry.
• 2 tbsp vegan butter
• 1 tbsp extra virgin olive oil
• 3 cloves garlic minced
• 1 cup diced yellow onion
• 1/2 cup diced celery
• 1/4 cup minced fresh parsley
• 1 tbsp minced fresh sage leaves
• 1 tbsp minced fresh thyme
• 1 tbsp minced fresh rosemary
• 1/2 tbsp dry oregano
• 2-3 Field Roast Smoked Apple Sage Sausages (or something similar in flavor.)
• 1 tsp salt more or less to taste
• 1/2 tsp black pepper
• 2 cups vegetable broth plus more if needed
• Truffle oil (optional)

Instructions

• Preheat the oven for 400 °F.
• Heat up a frying pan at medium heat. Add vegan butter and extra virgin olive oil, then cook garlic for 1-2 minutes until fragrant. Add yellow onion and celery. Cook for 5 minutes until translucent.
• Add parsley, sage, thyme, rosemary, and oregano. Cook for 2 minutes. Then add sausages by using hands to crumble them over the pan. Stir then season with salt and pepper.
• Pour vegetable broth and heat it through for about 2-3 minutes. Turn off the heat. Set aside.
• In a large bowl, add bread cubes then pour the cooked vegetable & sausage mixture over. Give a quick toss. If you like the bread more moistened, add extra vegetable broth.
• Pour the mixture into a greased 9 x 13 baking dish. Spread out evenly. Cover with a foil and bake it for 45 minutes on the center rack. After 45 minutes, uncover and back for another 10-15 minutes on the upper rack until the top is crunchy and golden brown.
• Let it cool down a little before serving. Drizzle some truffle oil (optional.)

Notes

• You can adjust the amount of each herbs to your preference. Fresh herbs can be substitute with dry herbs by using less amount because the flavor of dry herbs is more concentrated.

Did you make this recipe?Mention @plantbased_matters or tag #plantbased_matters!