As you prepare your Thanksgiving dinner, you may want to try this Vegan Stuffing.  It was made from scratch using toasted sour dough bread, celery, onion, vegetable broth, and a great combination of herbs and spices.  The stuffing had a moist, yet firm texture, and it was very flavorful.

I love to buy my fresh veggies from Whole Foods Market, Wegmans and Sprouts Farmers Market.  Their selection is outstanding.  If you’d like to see some great kitchen essentials, check out the ones I use on my Shop Page.

Vegan Stuffing

Ingredients:
4 Links plant based sausage, or a sausage of your choice
3 Celery stalks, chopped
2 Cloves of garlic, minced
1 White onion, chopped
1 Tablespoon of Italian seasoning
1-2 Sprigs of rosemary, chopped
2 Sprigs of sage, chopped
3 Cups of vegetable broth
1/2 Bunch of parsley, chopped
1/3 Cup of dried cranberries, (optional)
Himalayan salt and pepper to taste
Olive oil as desired

Directions:
-Slice the bread loaf into 3/4 inch slices then cut or tear them into 3/4 inch cubes. Spread the bread out on a large baking sheet with parchment paper then toast on a 375F oven for 15 minutes or so until the bread starts to show a little color around the edges. Remove from oven and add bread to a large pot and set aside.
-Cook sausage according to directions on packaging, chop sausage and set aside.
-Heat a large cast iron skillet over medium heat with olive oil. Add the celery and a little vegetable stock. Add onion and garlic, give everything a good stir. Then add chopped sage and rosemary. Cook until fragrant, and stir to combine and remove from heat. Pour 1/3 of the veggie broth over the bread mixture in a pot and toss. Add another 1/3 cup of broth and mix again add remaining ingredients to toss and combine except the plant based sausage. Add oil to a 9×13 inch roasting dish, make sure to cover all sides as needed. Transfer the stuffing mixture to the pan and drizzle with olive oil.
-Cover the dish with aluminum foil and bake in the preheated oven on 375F for 30 minutes. Remove the cover and bake for another 25 minutes or so until the top nicely golden. Remove from oven the mix in plant based sausage. Serve and enjoy!