Easy Vegan Stuffing With Sausage Crumbles
User Reviews
5
Easy Vegan Stuffing With Sausage Crumbles
Description
The recipe begins with cubed French baguette and whole grain bread toasted until crisp and golden to provide a firm base. Separately, a chickpea sausage crumble is made by pulsing walnuts and spices—including fennel seeds, oregano, thyme, garlic powder, smoked paprika, and pepper flakes—with chickpeas and lemon juice to create a coarse textured vegan sausage substitute.
The sausage crumbles are cooked briefly to develop golden bits, then combined with sautéed onion and celery flavored with salt, pepper, sage, and rosemary. The mixture is moistened with vegetable broth and combined with the toasted bread cubes to produce a savory, herb-forward stuffing with satisfying texture and depth.
This dish suits those seeking a vegan or plant-based stuffing that captures traditional flavors via herbs and smoky-spiced sausage crumbles. It serves as a side dish for holiday meals or year-round comforting gatherings, pairing well with other vegan or vegetarian fare.
Storage allows refrigeration for three or four days or freezing for longer. The recipe offers substitution options like white beans for chickpeas, sunflower seeds for walnuts to accommodate allergies, and gluten-free bread for dietary needs.
Ingredients
- 7 to 8 cups bread I used a mix of 1 french baguette and cubed whole grain bread, cubed
For the chickpea sausage:
- 1/4 cup walnuts or use sunflower seeds for nut-free
- 1 teaspoon fennel seeds
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1 teaspoon basil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2-1 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon pepper flakes
- 15 ounce chickpeas can, drained or 1 1/4 cup cooked
- 1/2-1 teaspoon lemon juice
For the rest of the stuffing:
- 1 tablespoon oil or vegan butter
- 1 1/2 cups onion chopped
- 1 1/2 cups celery chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 teaspoon sage ground
- 1/2 teaspoon rosemary dried
- 2 to 2 1/2 cups vegetable broth
Instructions
- Toast the bread- Cube up your bread and spread on a large baking sheet.
- Put the baking sheet in the oven at 350 degrees F (180 c) to bake until the bread is dried and is toasty. The bread should just start to get crisp and golden about 12-15 minutes.
- Meanwhile make the chickpea sausage: Add the walnuts and all of the spices to a food processor. Pulse until the walnuts and fennel seeds break down and walnuts are coarse mixture.
- Then add in your chickpeas and lemon juice and pulse again until most of the chickpeas are broken into a coarse mix and set aside.
- In a pan, heat up 1 tsp butter. Add in the chickpea sausage mixture and cook to crisp up some of the portions of the mixture should start getting golden about 3-5 minutes. Then remove from the pan and set aside.
- Add 2 tsp oil or butter, then add in the onion and celery and half of the salt and mix. Cook uncovered for 4-5 minutes then cover partially and cook until the onion is soft and golden. It will take 6-8 minutes.
- Assemble the stuffing: Grease a large 9x11 inch baking dish or similar size baking dish. Add your onion celery mixture, the chickpea sausage mixture. Add in the baked bread. Add in the salt, pepper, and sage and rosemary and toss well.
- Heat up your broth until it's about warm hot and pour it in batches. I pour about 1/2-3/4 cup and mix it in, so that just one portion of the bread doesn't get all soggy. Continue to mix it in until the mix is evenly moist. Depending on your bread, you might need up to 2.5 cups of broth.
- Also, it depends on your preference whether you like your stuffing more moist, you can add another 1/4-1/2 cup broth.
- Cover the baking dish with foil and then put it in the oven. Bake for 35-40 minutes then remove the foil and continue to bake for another 5-10 minutes or until crisp on top to preference.
- You can also brush some butter on top if you like the stuffing to get extra crisp and golden, and then broil it for a minute or two.Remove the stuffing from the oven. Let it rest for 5 minutes and then serve.
Notes
- Stuffing can be refrigerated for up to four days or frozen for extended storage.
- White beans can substitute chickpeas in the sausage crumble if preferred.
- Sunflower seeds are a nut-free alternative to walnuts in the crumble.
- Using gluten-free bread makes this stuffing suitable for gluten-sensitive diets.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 468 kcal
% Daily Value*
| Calories | 468kcal | 23% |
| Carbohydrates | 81g | 27% |
| Protein | 18g | 36% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Sodium | 675mg | 28% |
| Potassium | 441mg | 9% |
| Fiber | 9g | 36% |
| Sugar | 11g | 22% |
| Vitamin A | 136IU | 3% |
| Vitamin C | 3mg | 3% |
| Calcium | 228mg | 23% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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