Easy Vegan Stuffing with Cranberries
User Reviews
5
6 reviews
Excellent
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Prep Time
15 mins
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Cook Time
2 hrs
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Total Time
2 hrs 20 mins
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Servings
6 -8
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Course
Main Course
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Cuisine
Vegan
Easy Vegan Stuffing with Cranberries
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This super easy vegan stuffing with frozen cranberries is loaded with flavour that will please even the meat-eaters at your holiday table.
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Ingredients
- bread around 7-8 cups day-old; country style preferred
- 3 vegan sausage crumbled
- 3 tbsp. vegan butter
- 1 white onion finely minced, large
- 3 celery finely minced, medium-sized stalks
- 3 cloves garlic pressed
- 1 Cranberry heaping cup; fresh
- egg replacement 2 eggs also works fine if you're not vegan, for 2 eggs
- 3 cups vegetable stock unsalted or 1 1/2 tbsp. vegetable stock paste and 3 cups water, well combined
- 2 tbsp. sage chopped, fresh
- 1 tbsp. thyme chopped fresh
- 1 tbsp. rosemary chopped, fresh
- season to taste
Instructions
- Preheat oven to 300°F. Lightly grease a rimmed baking sheet and set aside. Arrange bread in a single layer on a baking sheet, lightly drizzle with olive oil, salt and pepper. Bake, tossing occasionally until completely dried out and crispy, this may take up to 45 minutes. Once cooked, let cool on the baking sheet, then transfer to a very large bowl.
- While your bread crisps up, heat a large skillet or pot over medium-high heat. Using your hands break apart your sausage into crumbled pieces, place into pot and stir with a wooden spoon or spatula, until browned, 8–10 minutes. Once your sausage is hot throughout transfer to bowl with bread but do not stir.
- In the same skillet or pan heat your vegan butter on medium-high heat. Cook onions, celery and garlic, stirring often to avoid burning while scraping browned bits off bottom of pan. Transfer the mixture to the bread and sausage bowl, let cool.
- Combine cranberries, vegan egg, vegetable broth, sage, thyme, rosemary, salt, and pepper in a medium bowl. Add to the bread and sausage mixture and fold gently until thoroughly combined.
- Increase oven temperature to 350°F. Transfer mixture to a prepared dish (13x9x2"), pour over the vegetable stock, cover with foil and bake for 40–45 minutes. Uncover and continue to bake top is browned and crisped around 30-45 minutes.
- Serve with Thanksgiving Dinner or Sunday Roast!
Notes
- Stuffing can be prepared ahead of time but not baked. Refrigerate overnight and cook as instructed in the last step of the instructions.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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