What starts out as a traditional Thanksgiving stuffing recipe (or dressing, depending on where you’re from), with toasted cubes of bread and a flavorful broth, is turned up a few notches with the addition of Beyond Meat’s vegan Spicy Italian Sausage, creamy sweet potatoes, and a crunchy brown sugar and pecan crust.
If you thought that as a vegan you couldn’t enjoy holiday stuffing, then think again. This vegan twist on a traditional Thanksgiving side dish will not only impress your vegan friends, but it’ll show all the omnivores around your holiday table that you’re definitely not missing out on anything this holiday season.
Watch the video below to see how I made this delicious side dish, and then scroll down for the full written and printable recipe.
And don’t forget to check out my other Holiday Side Dish videos and recipes:
- Vegan Funeral Potatoes (Cheesy Hash Brown Casserole)
- Vegan Pecan Crusted Sweet Potato Stuffing
- Vegan Wild Rice and Butternut Squash Salad
- Vegan “Oyster” Stuffing (Scalloped Mushrooms)
- Caramelized Brussels Sprout Casserole
This delicious, savory, and slightly sweet vegan take on a traditional Thanksgiving will be a hit for plant-based eater and omnivores alike.
- 12 to 14 ounce crusty baguette, cubed (½ to ¾ inch cubes)
- 1 ½ Beyond Spicy Italian Sausage links*
- 2+ tablespoons olive oil
- 1 ½ cups cubed sweet potato (¼ to ½ inch cubes)
- 1 cup diced sweet yellow onion
- 1 celery stalk, diced
- ½ teaspoon poultry style seasoning
- Pinch red pepper flake, to taste
- ½ cup dried cranberries
- 1 ½ to 2 cups vegetable broth or 2 teaspoons vegan bouillon (I prefer “No Chicken” flavored Better Than Bouillon) and 2 cups water
- 2 tablespoons flax meal (optional as a binder)
- ½ cup pecan pieces
- 1 tablespoon tightly packed brown sugar
- salt and pepper to taste
Preheat your oven to 300 degrees Fahrenheit.
Cut your baguette into ½ to ¾ inch cubes, and place them onto a baking sheet. Bake at 300 for 7 minutes, or until dry but not browned. Removed from the oven and set aside.
Turn your oven up to 350 degrees Fahrenheit.
To a large pan on medium heat, add the sausage, by breaking it up into small pieces. Cook sausage until it’s brown and starting to get crisp, breaking it up into smaller pieces as with a spatula or spoon as you go.
Peel and chop the sweet potato and onion, and dice the celery. When the sausage is cooked, remove it from the pan using a slotted spoon. Leave the fat from the sausage in the pan, and add 2 tablespoons of olive oil. With the pan on medium, add the sweet potato, and stir to coat with the oil.
Let the sweet potato cook for about 5 minutes, stirring occasionally. Add the onion and celery along with a bit of salt and pepper to taste. Allow the vegetables to cook for 7 to 10 minutes, stirring occasionally, until the onion is translucent, and the sweet potatoes have started to soften. Add the dried cranberries and poultry seasoning, and stir to combine.
In a large bowl, combine the dried cubes of bread, the vegetable mixture, and flax meal along with 1 ½ cups vegetable broth. Stir and toss until the broth has been fully absorbed, and the vegetables are evenly distributed. If the mixture is too dry to stick together, and the remaining ½ cup of water or broth.
Transfer the stuffing to a baking dish, and press it down lightly. Sprinkle to top with pecans pieces and brown sugar. Cover with foil, and bake at 350 for 30 minutes. Remove the foil and turn the heat up to 375. Bake another 10 to 15 minutes, or until golden brown on top, making sure that the pecans do not burn.
Let rest for about 10 minutes before serving.
*If you would like to make this more WFPB, without any vegan meat alternatives, and oil-free, you could easily sub in seasoned tempeh for the sausage, and eliminate the oil from the recipe altogether.