Vegan Sausage Sourdough Stuffing
Vegan Sausage Sourdough Stuffing requires approximately 1 hour and 30 minutes from start to finish. This recipe serves 12 and costs $1.14 per serving. One portion of this dish contains about 10g of protein, 13g of fat, and a total of 264 calories. It works well as a reasonably priced side dish. If you have green bell pepper, salt, vegetable broth, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Thanksgiving. This recipe from Making Thyme for Health has 6 fans. Overall, this recipe earns a solid spoonacular score of 44%. Users who liked this recipe also liked Sourdough Sausage Stuffing, Sausage Sourdough Stuffing, and Sourdough Stuffing with Pears and Sausage.
Servings: 12
Preparation duration: 30 minutes
Cooking duration: 60 minutes
Ingredients:
5 tablespoons vegan butter
2 large carrots, peeled and diced
2 (10 ounce) packages cremini mushrooms, quartered (could also use portobello)
1 tablespoon fresh rosemary, minced (or 1 teaspoon dried)
2 teaspoons fresh thyme, minced (or 1/2 teaspoon dried)
4 cloves garlic, minced
1 green bell pepper, cored and diced (could also use 2-4 stalks celery)
2 teaspoons fresh oregano, minced (or 1/2 teaspoon dried)
1/2 teaspoon pepper
1/2 teaspoon salt
4 vegan sausages, diced
1 shallot, diced
1 loaf of 1-2 day old sourdough bread, cut into 1-inch cubes (about 7 cups)
1 cup vegetable broth + 1/4 cup white wine vinegar
1 yellow onion, diced
Equipment:
baking sheet
frying pan
oven
bowl
pot
baking pan
Cooking instruction summary:
Spread the bread out on a baking sheet and leave it on the counter to dry out overnight. Alternatively, you could toast the bread in the oven preheated to 350°F for about twenty minutes.In a large skillet, melt one tablespoon of the butter over medium heat and sauté the shallot until fragrant. Add the mushrooms and salt & pepper then cook for about five to ten minutes, until they are tender. Remove mushrooms from the skillet and place into a very large bowl/pot. This recipe makes a lot of stuffing so you will need something big enough to mix it all together.Add another tablespoon of butter to the skillet and then cook the onion, bell pepper (or celery), carrot, and herbs and cook for another ten to fifteen minutes, until tender. Remove from skillet and place into bowl with the mushrooms. Preheat the oven to 350°F.Place the diced sausages into the bowl with the mushrooms and pour the vegetable broth and vinegar on top. Toss the cubes of bread into the bowl and mix around until they are slightly moist. If the bread seems too dry, add a bit more broth. Careful not to soak the bread or it will be mushy. Grease a 9 x 13” and an 8 x 8" baking dish and spread the stuffing into the dishes, pressing down as you go. Melt the last two tablespoons of butter and using a brush to lightly coat the exposed portions of the stuffing. Cover with tinfoil and bake in the oven for 30 minutes. Remove tinfoil and then bake for another 20 minutes, until light golden brown.
Step by step:
1. Spread the bread out on a baking sheet and leave it on the counter to dry out overnight. Alternatively, you could toast the bread in the oven preheated to 350°F for about twenty minutes.In a large skillet, melt one tablespoon of the butter over medium heat and sauté the shallot until fragrant.
2. Add the mushrooms and salt & pepper then cook for about five to ten minutes, until they are tender.
3. Remove mushrooms from the skillet and place into a very large bowl/pot. This recipe makes a lot of stuffing so you will need something big enough to mix it all together.
4. Add another tablespoon of butter to the skillet and then cook the onion, bell pepper (or celery), carrot, and herbs and cook for another ten to fifteen minutes, until tender.
5. Remove from skillet and place into bowl with the mushrooms. Preheat the oven to 350°F.
6. Place the diced sausages into the bowl with the mushrooms and pour the vegetable broth and vinegar on top. Toss the cubes of bread into the bowl and mix around until they are slightly moist. If the bread seems too dry, add a bit more broth. Careful not to soak the bread or it will be mushy. Grease a 9 x 13” and an 8 x 8" baking dish and spread the stuffing into the dishes, pressing down as you go. Melt the last two tablespoons of butter and using a brush to lightly coat the exposed portions of the stuffing. Cover with tinfoil and bake in the oven for 30 minutes.
7. Remove tinfoil and then bake for another 20 minutes, until light golden brown.
Nutrition Information:
covered percent of daily need
