Vegan Stuffing Recipe

Thanksgiving is a day like no other to test the waistband of your fav pants. So make this holiday season one for the books and try out this sweet and savoury stuffin’. The best part? It is cooked in a casserole dish, not up some birds you know what. 

A mixture of bread and butter lays the foundation for this great stuffing. The onions, cranberries, apples, celery and spices create a flavour profile that dances on your tastebuds. Every Very Good bite highlights a just-right combination of bread, herbs and spice and the cheeky Very British Bangers. 

Let’s get stuffed on the stuffin’ that will satisfy everyone at the table, even your wise-cracking younger brother. 

Recipe/Image Credit: Kaitlyn Dickie

INGREDIENTS

• 1 loaf sourdough or French bread, cubed
• ¼ Vegan butter
• 1 white onion, diced
• 2-3 The Very British Bangers cut up into small pieces
• ¼ cup cranberries
• 1 apple, peeled and cubed
• 2 cloves of garlic, minced
• 2-3 celery stalks, diced
• ½ tbsp each, dried sage, thyme, rosemary
• 1.5 tsp sea salt
• Fresh pepper to taste
• 2-3 cups low sodium vegetable broth

DIRECTIONS

Preheat the oven to 400F and grease a casserole dish and set aside.

Cook The Very British Bangers according to grilling package directions

Remove the bangers from the pan. In the same pan, sauté the onions and celery until soft and translucent. Then lower the heat and add in the garlic, cranberries, herbs, and re-add the cooked sausage.

Combine all ingredients to a bowl and the bread and continue adding the stock a little bit at a time.

Bake in the oven for 20-30 minutes.