Try this Cran-Chestnut Pumpkin Stuffing with vegan sausage on for size, I promise you’ll be in stuffing bliss. This moist stuffing is bursting with the flavors of fall! Apples, chestnuts, cranberries, pumpkin, citrus and even a hint of savory richness from the vegan sausage crumbles — I love Field Roast brand’s apple sage flavor. So complex and delicious you will discover a new flavor in each bite! And you’ll be very impressed that this vegan stuffing tastes just as delicious as your traditional recipe. You can bake this stuffing in a large casserole dish or stuff into hollowed out pumpkins or squash for an extra elegant presentation. Vegan stuffing awaits!..
Cran-Chestnut Pumpkin Stuffing with vegan sausage
vegan, makes 10 cups (about one large casserole dish)
6-8 Tbsp vegan butter (Earth Balance)
*you could get away with using less butter, but since this IS stuffing — I say indulge.
2 cups celery, chopped
1 1/2 cups onion
1 cup flat parsley, chopped
2 Tbsp “poultry seasoning” spice blend
1 cup canned pumpkin
1 1/2 cups chopped chestnuts (cooked)
1/2 tsp salt (to taste)
1/2 cup orange juice
1 cup apple, chopped
2 cups veggie broth
1/3 cup dried cranberries ( a few whole berries for extra color)
10-13 cups of bread cubes (any variety you’d prefer) (day old or toast in oven for 15 minutes to dry out)
1 cup vegan sausage, chopped into bite-sized pieces (I like Field Roast Apple Sage, or try GoLean Vegan Sausage)
1. Prep all your ingredients.
2. In a large pasta or soup pot, add the vegan butter to the pan. Add your celery, onion, chestnuts and sausage. Saute until veggies have softened and the sausage and chestnuts begin to brown a tad.
3. Add in the orange juice, spices, salt, parsley, pumpkin, cranberries and apples. Mix together and simmer for a few minutes.
4. Add in the bread cubes and veggie broth. Stir very well until all the bread cubes mix with the veggies an become saturated. I like to do a quick taste test and adjust salt and or seasoning — or even add in a splash more OJ if I’d like. Moisten as needed as well since you bread may be more or less dry than mine was.
5. Once the stuffing is well combined, pour into a large casserole dish. You can either bake asap or stick in the fridge until the day you are serving.
6. Bake at 350 for about 25 minutes or until the stuffing has toasted a bit on the outer layer — staying warm and moist on the inside.
Serve! Leftover are delish as well!
Grab more vegan Thanksgiving recipes: 15 Vegan Thanksgiving Recipes