Vegan "Sausage" Stuffing
  • 7 cups bread stuffing cubes
  • Olive oil
1 ½ cups onion, chopped (white or yellow)
2 cups celery, sliced thin
1 tsp poultry seasoning (spice blend)
  • 1 tsp thyme
1/4 tsp black pepper
  • 1 tsp fennel (optional)
5 leaves fresh sage, chopped
 or 1 tsp dried sage
  • 1 ½-2 cups vegetable broth
14-oz Gimme Lean Veggie Sausage, chopped
  • salt to taste
  1. Add a Tbsp or two of olive oil to a large skillet and heat to medium. Put the veggie sausage in the skillet and try to crumble it the best you can. Saute until the bits become browned and a bit crispy on the outside. Remove from skillet.
  2. Add more olive oil to the pan and add the celery, cook for a few minutes, then add the onion, fennel and poultry seasoning. Saute until tender.
  3. Stir in the black pepper, thyme, and sage.
  4. Add in a cup of the vegetable broth. Let simmer for a few seconds and scrape the bits off the bottom of the pan.
  5. Measure your bread cubes into a large bowl. Add the veggies with broth from the skillet. Stir. Add more vegetable broth a ¼ cup at a time and continue to stir until mixture is moistened and starts clumping together. The amount of broth needed depends on whether you're using bread cubes or bread crumbs, white or wheat, homemade or store-bought. The stuffing will not become moister as it bakes, since there will be no turkey juices to moisten it. Make sure it's not too dry.
  6. Lastly, fold in your sausage and add salt if needed.
  7. Put stuffing in a large casserole dish, cover with lid or foil and bake 20-25 minutes at 400 degrees.
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