This super easy vegan stuffing with frozen cranberries is loaded with flavour that will please even the meat-eaters at your holiday table.
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GET THE RECIPE
Preheat oven to 300°F. Lightly grease a rimmed baking sheet and set aside. Arrange bread in a single layer on a baking sheet, lightly drizzle with olive oil, salt and pepper.
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Bake, tossing occasionally until completely dried out and crispy, this may take up to 45 minutes. Once cooked, let cool on the baking sheet, then transfer to a very large bowl.
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While your bread crisps up, heat a large skillet or pot over medium-high heat. Place sausage into pot and stir with a wooden spoon or spatula, until browned, 8–10 minutes.
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Once your sausage is hot throughout transfer to bowl with bread but do not stir. In the same skillet or pan heat your vegan butter on medium-high heat.
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Cook onions, celery and garlic, stirring often to avoid burning while scraping browned bits off bottom of pan. Transfer the mixture to the bread and sausage bowl, let cool.
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Combine cranberries, vegan egg, vegetable broth, sage, thyme, rosemary, salt, and pepper in a medium bowl. Add to the bread and sausage mixture and fold gently until thoroughly combined.
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Increase oven temperature to 350°F. Transfer mixture to a prepared dish (13x9x2"), pour over the vegetable stock, cover with foil.
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Bake for 40–45 minutes. Uncover and continue to bake top is browned and crisped around 30-45 minutes. Serve with Thanksgiving dinner!
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