Spread out the bread cubes on a baking tray. Toast in the oven at 180°C / 350°F for around 10-12 minutes until light golden brown.
In the meantime, heat the olive oil in a frying pan, then add the diced onion, diced celery and sliced vegan sausages, then cook them for about 10 minutes until sauteed and starting to brown. I like to fry the sausage slices on one side so they can be in direct contact with the pan and get brown well.
In a large oven dish combine all the ingredients (the cooked onion, celery and vegan sausages, toasted bread cubes, diced apple, roughly chopped nuts, herbs, black pepper, vegetable stock and flax 'egg') and mix together.
Bake at 180°C / 350°F for 30-40 minutes unitl the top is crisp and browned to your liking.
We used 1 pack of Linda McCartney Red Onion and Rosemary vegan sausages. 1 pack of vegan sausages typically weighs around 300g or 10oz.Some sausages have a casing which you may prefer to remove.For variations and extra tips, see the post above.