Easy Cranberry & Sage Vegan Stuffing
Ingredients
-
7-8
cups
day-old bread
-
3
pieces
vegan sausages
-
3
tbsp
vegan butter
-
1
large
white onion
-
3
medium-sized
celery stalks
-
3
cloves
garlic
-
1
heaping cup
fresh cranberries
-
2
eggs
egg replacement
-
3
cups
vegetable stock
-
2
tbsp
chopped fresh sage
-
1
tbsp
chopped fresh thyme
-
1
tbsp
chopped fresh rosemary
-
to taste
salt and pepper
Instructions
- Preheat the oven to 300°F and grease a baking sheet.
- Arrange the bread on the baking sheet, drizzle with olive oil, salt, and pepper, and bake until crispy.
- While the bread is baking, crumble the vegan sausages in a skillet and cook until browned.
- In the same skillet, melt the vegan butter and sauté the onions, celery, and garlic until soft.
- Combine the crispy bread, sausage, and sautéed vegetables in a large bowl.
- In another bowl, mix cranberries, egg replacement, vegetable stock, sage, thyme, rosemary, salt, and pepper.
- Fold the mixture into the bread and sausage mixture.
- Increase the oven temperature to 350°F, transfer the stuffing to a baking dish, pour over the vegetable stock, cover with foil, and bake for 40-45 minutes.
- Uncover and bake for an additional 30-45 minutes until the top is browned and crispy.
Nutrition Facts (estimated)
Servings
6-8
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
8g
Sodium
300mg
Cholesterol
0mg
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