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This Vegan Stuffing is made with vegan sausage, vegan buttermilk biscuits, and the perfect savory seasonings that make this stuffing THE side dish of the year. It’s also easy to make in under 1 hour. Bring this vegan stuffing to Thanksgiving dinner, and your family will be raving about it all season long.
We absolutely love cooking with vegan biscuits. They’re flaky, buttery, and incredibly versatile. You can slather them with mushroom gravy, dunk them in soups, turn them into donuts, bake them on top of vegan pot pie or turn them into jaw-dropping vegan stuffing. We recommend cooking up a double batch because, from experience, everyone will be going back for more.
Ingredients You’ll Need
- Vegan buttermilk biscuits – We developed this recipe using our Vegan Buttermilk Biscuits recipe, but a store-bought biscuit dough will work equally as well. Believe it or not, a lot of store-bought biscuits are vegan! Make sure you check the ingredients first. A good brand is Immaculate Baking. If you are looking for gluten-free stuffing, try our Gluten-Free Sourdough Stuffing.
- Vegan sausage – Any brand of vegan sausage or sausage crumbles will work well here. We like to use Lightlife Italian sausages, but readers have had success with Field Roast. Feel free to use your favorite vegan brand here or even omit it completely.
- Vegan butter – Butter is our go-to because it has a savoriness that oil lacks, but in a pinch, a neutral oil like vegetable oil or avocado oil would be a good option!
- Aromatics – A blend of onion, garlic, celery, carrot, and white mushrooms makes the base of the flavor of this vegan stuffing and is absolutely essential!
- Fresh herbs – Fresh thyme, sage, and rosemary add a fresh, vibrant flavor to this stuffing and is highly recommended. As a last resort, opt for 1 teaspoon of dried herbs each.
- Broth – For the most classic-tasting vegan stuffing, use a vegan chicken broth. We have had success using brands Edward & Sons and Better than Bouillon. If you cannot find vegan chicken broth in your local grocery store, purchase it online or opt for vegetable broth.
- Baking sheet
- Parchment paper or silicone baking mat
- Kitchen knife
- Medium saucepan
- 9×13-inch baking dish or 3-quart baking dish
- Aluminum foil
How to Make Vegan Stuffing with Sausage
- Make the biscuits! No matter if you are making vegan biscuits from scratch or using canned biscuits, you want to make them the night before and store them covered at room temperature overnight. If you have to prepare the biscuits day of, make them in advance enough that you can cool them completely before preparing the vegan stuffing.
- Cut the biscuits into 1-inch cubes. Using a sharp knife, cut the biscuits into cubes and arrange them in a single layer on a lined baking sheet. Bake the biscuits for 10-15 minutes or until toasted and dried out. Once toasted, remove from the oven and set aside to cool.
- Cook the vegan sausage. In a medium saucepan over medium heat, melt the vegan butter. Once melted, crumble in/add in the vegan sausage that you are using and cook until it has browned about 5 minutes. Once cooked, transfer to your baking dish.
- Cook the aromatics. In the same pan, add in the remaining vegan butter and cook the garlic, onion, celery, and mushroom and cook until soft and translucent, about 5 minutes.
- Add chopped herbs. Add the fresh thyme, sage, and rosemary, and stir to combine. Remove the pan from the heat.
- Mix vegan stuffing ingredients together. Add the sauteed onion mixture and vegan biscuits to the baking dish. Pour the vegetable broth over the mixture and mix again to combine. Season with salt and pepper to taste. Spread it into an even layer, packing it down lightly.
- Bake. Cover the baking dish with aluminum foil and bake for 25 minutes or until golden brown. Uncover, then bake for 15 minutes more.
- Serve. Remove the vegan stuffing from the oven and cool for 15 minutes before serving. Enjoy!
Vegan stuffing is a Thanksgiving and holiday season classic and pairs well with several of our favorite veganized Thanksgiving recipes here on the blog. Here are a few of our favorites to inspire you and help you make your own menu for the holidays.
Vegan Main Dishes:
- Vegan Shepherd’s Pie
- Vegan Meatloaf
- Breaded Cauliflower Steaks
- Vegan Vegetable Wellington
- Vegan Holiday Roast
Vegan Side Dishes
- Vegan Mashed Potatoes
- Vegan Stuffed Mushrooms
- Easy Cranberry Sauce
- Vegan Green Bean Casserole
- Vegan Gravy
- Vegan Mac and Cheese
- Vegan Pumpkin Pie Pudding
- Vegan Apple Pie
- Puffed Pastry Cinnamon Rolls
- Classic Vegan Pumpkin Pie
- Vegan Apple Cobbler
- Vegan Apple Crisp
Store this vegan stuffing in the refrigerator in an airtight container for up to 4 days. Reheat leftovers in the oven or microwave. Add a splash of vegetable broth to rehydrate as needed before warming.
Prep Ahead Option
If you’re cooking a few side dishes for Thanksgiving, you may want to prepare as many dishes ahead of time as possible.
This vegan stuffing can be made ahead of time. To do so, follow the recipe instructions up until the bake instruction. Instead, cover the baking dish tightly with aluminum foil and store in the refrigerator for 1-2 days. Then, bake covered for 15-20 minutes longer to warm through properly.
- Do not skip drying out the biscuits. This is an incredibly important step when making vegan stuffing because it prevents it from getting soggy. Without it, the biscuits will become too soft and will be difficult to fix.
- Cover the stuffing with tin foil for the first half of the bake. This will keep the vegan stuffing moist and prevent it from drying out during the baking!
Thanksgiving Leftover Recipes You May Like
- Thanksgiving Leftover Mashed Potato Cakes
- Vegan Thanksgiving Leftover Poutine
- Thanksgiving Stuffed Mashed Potato Balls
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