Vegan Stuffing
An American style vegan stuffing has plenty of texture and flavour with vegan sausages, apples, celery and nuts.
Servings: 6 servings
Ingredients
- 4 cups (160 g) bread 1cm cubes
- 3 tbsp olive oil
- 2 onions diced
- 2 sticks celery diced
- 1 pack (300 g / 10 oz) vegan sausages sliced
- 2 (280 g) apples such as Bramley or Granny Smith cored and diced
- 2 tbsp fresh sage chopped
- 1 tsp thyme
- 1 cup (110 g) pecans roughly chopped
- 1 cup (240 ml) vegetable stock
- 2 tbsp ground flaxseed mixed with 6 tbsp water
- 6 tbsp water for flax 'egg'
- 1 tsp black pepper
Instructions
- 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.
- Stir together the ground flaxseed and water in a small bowl. Allow the seeds to swell for a few minutes to make the flax 'egg'.
- 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 the toasted breadcrumbs with the contents of the frying pan, the flax egg, and all other ingredients. Mix through.
- Bake at 180°C / 350°F for 30-40 minutes until the top is crisp and browned to your liking.
Notes
Vegan sausages
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.Nutrition
Serving: 1serving | Calories: 321kcal | Carbohydrates: 30g | Protein: 6g | Fat: 22g | Saturated Fat: 2g | Sodium: 310mg | Potassium: 306mg | Fiber: 6g | Sugar: 11g | Vitamin A: 201IU | Vitamin C: 7mg | Calcium: 88mg | Iron: 2mg
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