Sourdough Stuffing with Cranberries + Vegan Sausage
A sourdough stuffing with cranberries, homemade vegan sausage, and plenty of fresh herbs and seasonings. This stuffing is vegan, and can easily be made gluten free with the substitution of gluten free bread.
Ingredients
Homemade Vegan Sausage
- 1 13oz package high protein extra firm tofu
- 3 cloves garlic, minced
- 1 tsp thyme
- 1 tsp sage
- 1 tsp oregano
- 1 tsp rosemary
- 1 tsp smoked paprika
- 1½ tsp onion powder
- 1 pinch chili flakes
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp liquid smoke
- 1 tbsp maple syrup
- 1/4 cup soy sauce
Vegan Sourdough Stuffing
- 1 loaf light sourdough bread (Grand Central Bakery's "Sourdough")
- 1 loaf dark sourdough bread (Grand Centraal Bakery's "Peasant Loaf"
- 2 medium yellow onions
- 5 cloves garlic
- 4 stalks celery
- 2 - 3 medium cremini mushrooms
- 3 tbsp sage, fresh
- 2 tbsp thyme, fresh
- 2 tbsp rosemary, fresh
- 1/4 cup chives, fresh
- 1/2 cup dry white wine
- 1 tsp salt
- 1/2 tsp black pepper
- 3-4 cups vegetable broth (1 tbsp better than bouillon + water)
- 3/4 cup dried cranberries
Instructions
Homemade Vegan "Sausage"
- Press the tofu block for atleast 30 minutes.
- Crumble the tofu with your hands into a bowl. Heat a saucepan with 1/4 cup of water (or 2 tbsp neutral oil) over medium-high. Once hot, add the garlic, thyme, sage, oregano, and rosemary. Saute for 2 minutes. Add the remaining sausage inredients aside from the tofu to the pan and bring everything to a simmer.
- Add the tofu to the pan and cook for 8 - 12 minutes. The tofu will darken and develop a firm, chewy texture.
- Set the vegan sausage aside to await the next steps.
Vegan Sourdough Stuffing
- Preheat the oven to 350°F. Using a bread knife, slice each bread loaf into small 1" cubes. Place the bread cubes on a baking tray and bake for 25 minutes.
- Wash and peel your vegetables as neccessary. Finely chop the celery, dice the onion, slice the mushrooms, and mince the garlic. If you are using fresh herbs, clean, pick, and finely chop them.
- In a large saucepan, heat 1/4 cup of water over medium-high. Once the water is simmering, add the onions, garlic, celery, mushrooms, and herbs to the pan. Saute for 3 minutes, adding more water if needed to prevent sticking, 1 tbsp at a time.
- Add the wine to the pan and simmer for 3 minutes. Add the cubed bread from earlier to the saucepan and turn off the heat. Stir in the broth gradually while mixing until all of the liquid has been absorbed by the bread. Season with salt and pepper. Add in the cranberries and vegan sausage. Stir everything to combine.
- Transfer the stuffing to a baking dish and cover with aluminum foil. Bake in the preheated oven for 30 minutes. Remove the foil and continue baking for 15 minutes, or until the top is slightly crispy and browned.
- Remove the stuffing from the oven and allow to cool for 10 minutes before serving. Any leftover stuffing will keep in the fridge for 5 - 7 days.
Notes
FAQ
How can I fix dry stuffing? - Easy, just add more vegetable broth. If you are reheating leftover stuffing in the oven, add in some veggie broth to help soften it.
Can I substitute in store-bought vegan sausage? - Of course! I'd especially recommend this if you are looking to achieve a realistic meaty sausage. Field Roast's apple maple sausage would work perfectly in this dish.
Essential Tools
Cast Iron pot or Baking Dish
Aluminum Foil (If not using a cast iron pot with a lid)
Wooden Spoons
Chef Knife
Bread Knife
Cutting Board