Vegan Sausage Stuffing

Vegan Sausage Stuffing is hearty and delicious, perfect for Thanksgiving or any holiday dinner! It comes together with simple, traditional ingredients-including Pure Farmland® Plant-Based Simply Seasoned Protein Starters, so everyone at the table can enjoy tasty holiday favorites.

This post has been sponsored by Pure Farmland. All thoughts and opinions are my own.

Everybody has their favorite holiday dish, and mine has to be savory veggie-filled stuffing! My husband grew up with sausage in his stuffing, while my family grew up making several small stuffing casseroles to please everybody at the table. Over the years, I have stopped eating much meat so I had to get creative this year.

Pure Farmland recently released a line of plant-based products, including meatballs, protein starters, and breakfast patties. Not only are they delicious, they're also dairy-free, gluten-free, made with natural flavors, and a great source of protein.

For our vegan sausage stuffing, I found the protein starters in the refrigerated area in Kroger. Shop the recipe here to directly add the ingredients to your shopping cart!

I love seeing everybody's take on their holiday stuffing! Each family has their own little tweaks and methods, so please share with me in the comments what your holiday dinner table looks like. Do you help prepare the food or are you the professional taste tester?

Vegan Sausage Stuffing Ingredients

This recipe doesn't take long at all to come together, so it's best to have all your ingredients prepped and ready to go before starting.

Here's what you'll need:

• Dairy-free butter
• Diced yellow onion
• Chopped celery
• Minced garlic
• Fresh parsley
• Vegetable broth
• 1 pound
• A store-bought package of stuffing mix or about 2 cups day old toasted bread cubes

To make your stuffing gluten-free, simply use gluten-free bread!

How to Make Vegan Sausage Stuffing

I like making this one-pan meal in a cast iron skillet because it can easily be reheated in the oven if needed. Start by sautéing the onion, celery, and garlic in melted dairy-free butter. Then, add the protein starters to the skillet and let cook.

As it cooks, start breaking it apart using a wooden spoon. Season with paprika, salt, and pepper, and cook until moisture has evaporated and product browns-about 10 - 12 minutes.

Once cooked, stir in stuffing mix, fresh parsley, and vegetable broth ½ cup at a time. Stir to combine and let simmer until broth disappears. Repeat until you run out of broth or until stuffing is evenly moistened. Cover and let sit for 10 minutes, then fluff and serve warm.

Vegan Sausage Stuffing

5 from 5 votes

Vegan Sausage Stuffing is hearty and delicious, perfect for Thanksgiving dinner! It comes together with simple traditional ingredients including Pure Farmland® Plant-Based Simply Seasoned Protein Starters so everyone at the table can enjoy tasty holiday favorites.

Servings: 8 people

Print Pin Rate

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Ingredients

  

1x2x3x

• 3 tablespoons dairy-free butter
• ½ yellow onion diced
• 3 stalks celery chopped
• 3 garlic cloves minced
• 1 pound Pure Farmland® Plant- Based Simply Seasoned Protein Starters
• 1 teaspoon paprika
• 1 (6-ounce) package stuffing mix
• 2 tablespoons chopped fresh parsley
• 1-1 ½ cups vegetable broth
• Salt and pepper to taste

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Instructions

 

• In a large skillet, melt dairy-free butter. Cook the onion and celery over medium heat, stirring occasionally until vegetables are soft. Add the garlic and cook until fragrant.
• Add the Pure Farmland® Plant-Based Simply Seasoned Protein Starters to the skillet and let cook. As crumbles cook, start breaking it apart using a wooden spoon. Season with paprika, salt, and pepper, and cook until moisture has evaporated and product browns-about 10 - 12 minutes.
• Once cooked, stir in stuffing mix, fresh parsley, and vegetable broth ½ cup at a time. Stir to combine and let simmer until broth disappears. Repeat until you run out of broth, or until stuffing is evenly moistened. Cover and let sit for 10 minutes. Fluff and serve warm with additional chopped parsley.

AuthorAuthor: Jenna Urben

CourseCourse: Appetizer, Main Course, Side Dish

Did you make this recipe?Leave a comment below and tag @theurbenlife on social!