Vegan Cranberry+Sausage Stuffing
A slightly sweet and savory vegan stuffing made with Beyond Meat Sausage and dried cranberries that the entire family will love!
Servings 10 people
Ingredients
- 16 oz. bread cubes (I used sourdough) about 10 cups
- 1 medium red onion diced
- 3 celery stalks diced
- salt+pepper to taste
- 1 package Beyond Meat Sausage (I used the original flavor, but the hot ones would be GREAT here)
- 1 granny smith apple diced
- 2 cloves minced garlic
- 2 cups vegetable broth
- ½ cup unsweetened almond milk
- 2 flax eggs (2 tbsp ground flax seeds + 6 tbsp water chilled for 15 minutes)
- ½ cup dried cranberries
- 1½ tbsp chopped fresh sage
- 1½ tbsp chopped fresh rosemary
Instructions
- Preheat oven to 300°.
- Place the breadcrumbs on two large baking sheets spreading the cubes out to form a single layer. Bake for about 15 minutes (should be crispy) then place in a large bowl.
- Change temperature to 350°
- In a large pan on medium heat, add in a few drops of water or oil for frying, then add the diced onions, celery, and salt + pepper to taste. Cook until vegetables are soft.
- Add all 4 Beyond Meat sausages to the mixture (no need to remove casing) and begin to break them apart until grounded. Then add in the diced apples and minced garlic. Stir until well combined and sausage is cooked through and browned. Once done, transfer the mixture to the large bowl with the bread cubes.
- In a separate, small bowl, combine the water and ground flax seeds to create the flax eggs. Let sit in the fridge for 15 minutes in order to thicken.
- Once the flax egg has thickened, add in the vegetable broth and almond milk. Stir until combined and pour over the bread and sausage mixture.
- Add in the cranberries, sage, and rosemary then stir until combined. All bread cubes should be evenly moistened.
- Transfer the mixture to a large baking pan (a 9x13 should work) and cook for about 30-45 minutes or until it reaches a golden brown color. Remove and serve warm. Enjoy!