Go Back
+ servings
Vegan stuffing

Vegan Stuffing

This delicious vegan stuffing recipe brimming with the most wonderful holiday flavors from vegetables, sage and rosemary is the only stuffing recipe you need. It's eggless, no butter needed, easy to make and best served alongside this vegan roast, mashed potatoes and creamed spinach. 
Course Side Dish
Cuisine American
Keyword Christmas, Thanksgiving, vegan stuffing
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 8 people
Calories 391kcal
Author Florentina


  • 1 loaf crusty bread aproximately 16 cups
  • 4 links Italian sausage Beyond Meat, thawed out
  • 1 leek (sliced and rinsed well)
  • 3 celery stalks chopped
  • 6 cloves garlic minced
  • 2 tsp fennel seeds
  • 1-2 sprigs rosemary chopped
  • 2 sprigs sage chopped
  • 3 cups veggie broth
  • 1/2 bunch Italian parsley chopped
  • 1/3 cup dried cranberries optional
  • S & P to taste
  • olive oil as needed


Prep the Bread

  • Slice the bread loaf into 3/4 inch slices then cut or tear them into 3/4 inch cubes. Spread out on a large baking sheet and allow to air dry overnight. Alternatively toast in a 375”F oven for 15 minutes or so until the bread starts to show a little color around the edges.
    1 loaf crusty bread

Cook the veggies

  • Preheat a large heavy bottom skillet over medium flame with a lug of olive oil. Add the cleaned leeks with a good pinch of salt and saute until they begin to get some color and caramelize. Add in the celery and a little splash of veggie stock if needed and give everything a good stir. Cook until the celery begins to soften.
    1 leek, 3 celery stalks
  • Push the leeks to the side to make a little space in the center. Drizzle a little olive oil and add the garlic, sage and rosemary. Cook until fragrant, stir to combine and remove from heat. (This step can be done the night before and refrigerated)
    6 cloves garlic, 1-2 sprigs rosemary, 2 sprigs sage

Prepare the Sausage

  • Preheat large cast iron pan over medium heat with a drizzle of olive oil. Cut the Beyond Italian sausage into 1 inch pieces and add them to the hot pan. Use a flat end wooden spoon to break it up into chunks as it browns.
    4 links Italian sausage
  • Sprinkle with a pinch of red pepper flakes for extra heat + add the fennel seeds. Toss everything to toast well in all the sausage dripping. Use a slotted spoon and transfer everything to a bowl.
    2 tsp fennel seeds
  • Add the vegetable broth to the pan with the sausage dipping and deglaze all the brown bits from the bottom. Use a silicone spatula to scrape everything from the bottom.
    3 cups veggie broth

Mix & Bake

  • In your largest mixing bowl add the dried or toasted bread cubes, cooked leeks and celery mixture, the browned Italian sausage, chopped parsley and cranberries. Give everything a good toss.
    1 loaf crusty bread, 4 links Italian sausage, 1 leek, 3 celery stalks, 1/3 cup dried cranberries, 1/2 bunch Italian parsley
  • Pour 1/3 of the veggie broth over the bread mixture and toss again. Add another 1/3 of the broth and combine well before adding the rest of the broth and mixing again.
    3 cups veggie broth
  • Oil a 9x13 inch roasting dish making sure to get the sides as well.
    olive oil as needed
  • Transfer the stuffing mixture to the pan and finish with a good drizzle of olive oil.
  • Cover the dish with aluminum foil and bake in the preheated 375”F oven for 30 minutes. Remove cover and bake another 25 minutes or so until the top is nicely golden.



Calories: 391kcal | Carbohydrates: 40g | Protein: 15g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 43mg | Sodium: 704mg | Potassium: 259mg | Fiber: 3g | Sugar: 6g | Vitamin A: 202IU | Vitamin C: 4mg | Calcium: 53mg | Iron: 3mg