Vegan Sausage Stuffing with Sage Recipe
When it comes to holiday classics, there’s one dish that’s always the first to disappear from my table: Vegan Sausage Stuffing with Sage. This savory, aromatic side is brimming with golden bread cubes, delicious vegan sausage, and a medley of fragrant herbs that instantly transport you to comfort-food heaven. Whether you’re gathering with family or impressing friends at a plant-based feast, this recipe captures the nostalgic flavors you love while making everyone—vegan or not—reach for seconds.
Ingredients You’ll Need
You won’t believe how a handful of humble ingredients combine to create layers of flavor, texture, and color in this Vegan Sausage Stuffing with Sage. Every element has a role: from the crusty bread’s golden crunch to the fresh herbs’ woodsy perfume, each bite is as memorable as the last.
- Vegan sausage (1 pound, casings removed): Adds heartiness and all the comforting, spiced flavors of traditional sausage, minus the meat.
- Olive oil (3 tablespoons, divided): Helps brown the sausage and veggies, and imparts a rich, fruity note to the stuffing.
- Large onion (diced): Delivers a mellow sweetness as it cooks, infusing the whole dish with cozy depth.
- Celery stalks (3, diced): Brings a fresh crunch and a mild, earthy base that’s essential to classic stuffing.
- Carrots (2, diced): Offer pops of color and a subtle sweetness that balances the savoriness.
- Garlic cloves (3, minced): A kick of pungency that marries beautifully with the herbs and veggies.
- Fresh sage (1 tablespoon, chopped): The star herb—its fragrant, almost peppery aroma is the signature of this stuffing.
- Fresh thyme leaves (1 teaspoon): Adds gentle, floral notes that pair effortlessly with sage.
- Rosemary (1 teaspoon, chopped): Offers a piney brightness that wakes up the palate.
- Salt (1 teaspoon): Brings out all the best flavors—don’t skip it!
- Black pepper (1/2 teaspoon): Just enough to add gentle warmth without overwhelming the herbs.
- Crusty bread (1 loaf, about 12 cups, cut into 1-inch cubes and toasted): The foundation—pick a sourdough or multigrain loaf for even more personality.
- Vegetable broth (2 1/2 cups): Moistens everything and binds the flavors together—opt for a low-sodium option to control the saltiness.
- Nutritional yeast (2 tablespoons, optional): A dash of cheesy, umami flavor for those who like an extra savory punch.
- Fresh parsley (1/4 cup, chopped): Sprinkled in at the end for a lively, grassy finish and a burst of color.
How to Make Vegan Sausage Stuffing with Sage
Step 1: Prepare Your Oven and Baking Dish
Start by cranking your oven up to 350°F (175°C). Lightly grease a 9×13-inch baking dish with a dab of olive oil or a quick spritz of nonstick spray. This way, your Vegan Sausage Stuffing with Sage will lift out in perfect golden squares and cleanup will be a breeze.
Step 2: Brown the Vegan Sausage
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Crumble in the vegan sausage, cooking until it’s nicely browned and fragrant—about 6-8 minutes. Break up any big pieces with a spoon so every bite of stuffing gets a bit of sausage. Once done, transfer the sausage to a bowl and set it aside for later.
Step 3: Sauté the Veggies
In the same skillet, add the remaining 2 tablespoons of olive oil. Toss in the onion, celery, and carrots, and cook, stirring occasionally, until the vegetables have softened and the kitchen smells irresistible—about 7 minutes. Don’t rush this step: the gentle sauté brings out the natural sweetness and melds all those flavors.
Step 4: Add Aromatics and Herbs
Stir in the minced garlic, fresh sage, thyme, rosemary, salt, and black pepper. Cook for just a minute longer, until the herbs are singing and your stuffing-to-be smells like pure holiday joy.
Step 5: Assemble the Stuffing
Grab a giant mixing bowl and add the toasted bread cubes. Pile on the sautéed veggies, browned sausage, chopped parsley, and nutritional yeast if you’re using it. Pour in the vegetable broth gradually, tossing gently after each addition. You want the bread fully moistened but still slightly firm—avoid turning it to mush!
Step 6: Bake to Perfection
Scoop the mixture into your prepared baking dish, pressing down just a tad to compact everything. Cover the dish tightly with foil and bake for 30 minutes to let all those flavors meld. Uncover and return to the oven for another 15 minutes, letting the top become beautifully golden and just crisp around the edges.
How to Serve Vegan Sausage Stuffing with Sage
Garnishes
I absolutely love finishing this Vegan Sausage Stuffing with Sage with a flurry of fresh parsley and, if I’m feeling fancy, a sprinkle of fried sage leaves for extra crunch. A drizzle of really good olive oil or a pinch of flaky sea salt right before serving makes it feel restaurant-level special.
Side Dishes
Round out your spread with creamy mashed potatoes, tangy cranberry sauce, and maple-glazed Brussels sprouts. This stuffing also pairs brilliantly with roasted root veggies and simple salads for a well-balanced holiday feast.
Creative Ways to Present
For a fun twist, spoon the stuffing into individual ramekins for personal servings—perfect for dinner parties or buffet-style gatherings. Or, stuff hollowed-out acorn squash or bell peppers for a showstopping main course that still lets Vegan Sausage Stuffing with Sage take center stage.
Make Ahead and Storage
Storing Leftovers
Store any leftover Vegan Sausage Stuffing with Sage in an airtight container in the refrigerator for up to four days. The flavors deepen beautifully overnight, making it a fantastic next-day treat!
Freezing
This stuffing freezes surprisingly well. Simply transfer completely cooled portions to freezer-safe containers or bags, label with the date, and freeze for up to two months. Defrost overnight in the fridge for best texture.
Reheating
To reheat, spread the stuffing in a baking dish, add a splash of vegetable broth to keep it moist, and warm it in a 350°F oven for 15-20 minutes. For single servings, the microwave works too—just cover and heat until piping hot.
FAQs
Can I make Vegan Sausage Stuffing with Sage gluten-free?
Absolutely! Just swap the crusty bread for your favorite gluten-free loaf and ensure your vegan sausage is also gluten-free. With these simple switches, everyone at the table can dig in without worry.
What kind of vegan sausage works best in this recipe?
Opt for a sausage with bold, savory flavors and a crumbly texture. Brands that mimic classic Italian or herby sausage styles are especially tasty in Vegan Sausage Stuffing with Sage. If possible, remove any plastic or cellulose casings before browning to help it break up beautifully in the pan.
Can I assemble the stuffing ahead of time?
Definitely. Prepare the stuffing up to a day in advance, cover tightly, and refrigerate. Bake it just before serving so the top is perfectly crisp and the inside stays tender.
Is nutritional yeast required?
Not at all—it’s totally optional. Nutritional yeast adds a bit of cheesy savoriness, but the dish is still mouthwateringly good without it, especially if you have picky eaters or are sensitive to yeast.
Can I use dried herbs instead of fresh?
You can, in a pinch. Just halve the amount: use about 1 1/2 teaspoons dried sage, 1/2 teaspoon dried thyme, and 1/2 teaspoon dried rosemary. Fresh herbs really make Vegan Sausage Stuffing with Sage sing, but dried versions will still bring the flavor.
Final Thoughts
Every year, Vegan Sausage Stuffing with Sage wins over vegans and omnivores alike at my holiday table. Give it a try this season—and watch those generous scoops become the highlight of your feast!
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Vegan Sausage Stuffing with Sage Recipe
- Total Time: 1 hour 10 minutes
- Yield: 10 servings
- Diet: Non-Vegetarian
Description
This Vegan Sausage Stuffing with Sage recipe is a flavorful twist on a classic holiday dish. Packed with savory vegan sausage, aromatic herbs, and hearty vegetables, this stuffing is sure to be a hit at your next gathering.
Ingredients
Vegan Sausage:
1 pound vegan sausage (casings removed)
Vegetables:
3 tablespoons olive oil (divided), 1 large onion (diced), 3 celery stalks (diced), 2 carrots (diced), 3 garlic cloves (minced)
Herbs and Seasonings:
1 tablespoon fresh sage (chopped), 1 teaspoon fresh thyme leaves, 1 teaspoon rosemary (chopped), 1 teaspoon salt, 1/2 teaspoon black pepper
Bread and Broth:
1 loaf crusty bread (about 12 cups, cut into 1-inch cubes and toasted), 2 1/2 cups vegetable broth, 2 tablespoons nutritional yeast (optional)
Garnish:
1/4 cup fresh parsley (chopped)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Cook vegan sausage: In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the vegan sausage and cook until browned. Transfer to a bowl.
- Sauté vegetables: In the same skillet, add the remaining olive oil, onion, celery, and carrots. Cook until softened. Stir in garlic, sage, thyme, rosemary, salt, and pepper.
- Prepare stuffing: In a large mixing bowl, combine toasted bread cubes, cooked vegetables, sausage, nutritional yeast, and parsley. Gradually pour in the vegetable broth, tossing until moistened.
- Bake: Transfer the mixture to the baking dish. Cover with foil and bake for 30 minutes. Remove foil and bake for another 15 minutes until golden.
- Serve: Serve warm.
Notes
- For extra flavor, use sourdough or multigrain bread.
- This stuffing can be made a day ahead—just cover and refrigerate, then bake before serving.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Side Dish, Holiday
- Method: Baking, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 5 g
- Sodium: 530 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 0 mg
