Easy Vegan Stuffing with Cranberries

Serve this beautiful dish at your holiday table and you’ll be sure to shock your guests with how good it smells and tastes!

Easy Vegan Stuffing with Cranberries
Photo: Maria Koutsogiannis

This is one of those amazing holiday recipes for people who can’t believe how good vegan food can taste! With this easy and delicious stuffing, you won’t need any meat to impress. Just like the real thing, this vegan stuffing is super fragrant and loaded with flavour. Cranberries are an amazing berry for the holidays — they add so much flavour along with the sage, thyme and other herbs. Nothing is more festive!

Serves 6-8

Ingredients

  • Around 7–8 cups day-old bread – country style is preferred
  • 3 vegan sausages, crumbled
  • 3 Tbsp. vegan butter
  • 1 large white onion, finely minced
  • 3 medium-sized celery stalks, finely minced
  • 3 cloves garlic, pressed
  • 1 heaping cup fresh cranberries
  • Egg replacement – for 2 eggs, 2 eggs also works fine if you’re not vegan
  • 3 cups vegetable stock (unsalted) or 1 1/2 Tbsp. vegetable stock paste and 3 cups water, well combined
  • 2 Tbsp. chopped fresh sage
  • 1 Tbsp. chopped fresh thyme
  • 1 Tbsp. chopped fresh rosemary
  • Season with salt & pepper to taste

Directions

  1. 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.
  2. 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 a bowl with bread but do not stir.
  3. 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 and let cool.
  4. 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.
  5. 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 until top is browned and crisped around 30-45 minutes.

Note
Stuffing can be prepared ahead of time but not baked.  Refrigerate overnight and cook as instructed.

Nutrition facts per serving: Calories 331; protein 13 g; fat 8 g; carbs 51 g.


December 2020 Digital Edition

IMPACT Magazine’s December 2020 Edition

Read about our top Canadian Olympic snowboarder who returned from injury and is chasing that elusive Olympic Gold!⁠ Learn how not to lose your momentum running through the cold and snow, work out with Canada’s Top Fitness Trainers, avoid back pain with one of the world’s most renowned experts and try out our delicious Holiday-themed recipes.

Read these story in our December 2020 Digital Edition.

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