This stuffing is exactly like the stuffing we used to make before we went vegan. Well, almost. The only difference is that the sausage in this apple stuffing is vegan. But only you will know that, and we guarantee that your non-vegan guests won't be able to tell.
We think stuffing is the most important dish on the Thanksgiving table. Cranberries are next.
Even when we ate turkey, we didn't really eat turkey, because we would rather fill our bellies with the best stuffing ever. And believe us when we tell you, this apple and sausage stuffing with fresh sage and thyme is THE BEST!!!
HOW TO MAKE VEGAN STUFFING WITH APPLES AND SAUSAGE
So let's get right to it. How do you make a vegan stuffing with sausage?
There was a time not so long ago that we would have asked the same question. However, thanks to Beyond Meat, it's not only possible, you can't tell that it's vegan.
We love their sausage so much, and so do our meat eating friends. In fact, we brought Beyond Meat sausage to an Oktoberfest party and everyone who tried it said that they liked it better than meat. Can I hear an AMEN!!!
Now that you know what kind of sausage we used in our stuffing, let's talk about how it's made.
- Dice the apples, onion, celery, sage and thyme and get ready to saute them
2. Heat the olive oil and butter and when they're hot, add the onions and celery and cook for approximately five minutes. Then add the apples and cook for another five minutes.
3. While the onions, celery, and apples are cooking, chop up the sausage and toast the walnuts.
4. Add the sausage and fresh herbs to the onion mixture and cook for approximately 5 minutes, or until the sausage is lightly browned. Salt and pepper to taste and then add the walnuts and breadcrumbs and stir in the vegetable broth. The breadcrumbs should absorb the broth, but they shouldn't be soaked. You don't want mushy stuffing.
5. Put the stuffing in the oven and roast for approximately 15 to 20 minutes, or until it's crispy and golden on top.
This stuffing is so full of flavor and texture. We used the Hot Italian Beyond Meat sausage to add extra flavor and the apples balance the savory and spicy with a touch of sweetness. Combined with the walnuts, the apples add texture to the bread stuffing.
HOW TO SERVE VEGAN STUFFING
CAN YOU FREEZE VEGAN STUFFING?
Yes! Make sure that you put it in a freezer safe container and seal it well. Thaw it in the refrigerator overnight and heat it in a 375F oven for approximately 20 minutes, or until it crisps up.
VEGAN STUFFING WITH PECANS AND TARRAGON
If you prefer a milder, yet still delicious Thanksgiving stuffing, our Pecan & Tarragon Stuffing is delicious! This one is made with shallots, white wine, and curried pecans. You can't go wrong with either one.
Make our homemade vegan stuffing and let us know what you think. We love to hear from you! And, don’t forget to take a picture of your gorgeous creation and tag us @veganosity on Instagram.
Let’s connect! Hop on over to our Facebook page and give it a like, and follow us on Instagram and Twitter, and follow us and share this and other Veganosity recipes on Pinterest. We'd be so grateful if you did. If you like this recipe and can't wait to see what we're going to share next, subscribe to Veganosity. Just fill in the subscription box above our picture in the top right corner of the page. And, Alex and I love hearing from you, please leave a comment and let us know what you think of our recipes.
The above links are affiliate links. Any Amazon purchases made through these links help support Veganosity.com at no additional cost to you.
Vegan Apple, Sage, and Sausage Stuffing
- 2 tbsp extra-virgin olive oil
- 1 tbsp vegan butter
- 1 large Vidalia onion diced
- 3 celery stalks diced
- 2 medium apples cored, peeled and diced
- 2 garlic cloves minced
- 1 cup chopped walnuts toasted
- 2 vegan sausages chopped (we use Beyond Meat’s Hot Italian)
- 2 tbsp fresh sage minced
- 2 tbsp fresh thyme minced
- Sea salt and black pepper to taste
- 1 14 oz bag unseasoned cubed breadcrumbs
- 3 cups low-sodium vegetable broth
- Preheat oven to 375°F (190°C)
- In a large cast-iron skillet or Dutch oven, heat the olive oil and butter on medium-high heat. When the oil is hot, add the onion and celery and stir well. Cook for five minutes, stirring frequently.
- Add the apples and stir to combine. Cook for 10 minutes, stirring frequently.
- Add the garlic and sausage and stir to combine. Cook for 5 minutes, stirring frequently.
- Add the toasted walnuts, herbs, and salt and pepper and stir to combine and cook for two minutes.
- Stir in the breadcrumbs and pour the vegetable broth evenly over the top. Stir the broth in until the bread is covered in the broth. You can add more if there are any dry crumbs, but you don’t want them swimming in liquid or it will get mushy.
- Put the pan in the oven and roast for 15 minutes, or until the top is browned and crispy.