High Protein Vegan Christmas Stuffing

Top down view of vegan stuffing in white oval dish.

This vegan stuffing is made using a mixture of vegan sausages, vegetables, fruit as well as herbs for a delicious festive side dish. It's moist, 'meaty', full of flavour and easy to make. The perfect side dish to include in your vegetarian Christmas dinner menu.

Course Side

Cuisine vegan, vegetarian

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 241kcal

Author Monika Dabrowski

Equipment

Food processor
Large pan
Medium sized casserole dish

Ingredients

10.58 ounces vegan sausages chopped
1 medium/large onion finely chopped
1½ celery ribs finely chopped
1 medium apple peeled, cubed
⅓ cup dried cranberries
3.53 ounces ready-to-eat chestnuts chopped
1½ slices stale bread cut into small cubes
1⅓ teaspoons dried sage or 2 tsp herbes de Provence
3 tablespoons cider or white wine
⅔ cup less 1tbsp vegan stock
2 tablespoons olive oil
1 tablespoon plant butter melted, plus 1 tsp for greasing oven dish
⅓ teaspoon fine sea salt plus pepper to taste

US Customary - Metric

Instructions

Preheat the oven to 375 F/190 C/170 fan/gas mark 5. Grease your oven dish using about 1 teaspoon of the spread and set aside.
Cook vegetables: Heat the oil with the onion and celery and cook gently for about 5 minutes until softened stirring often.
Add fruit: Add the cranberries, apple, cider, herbs and cook for about 3 minutes, stirring often. Remove from the heat and set aside.
Pulse ingredients: To a blender add the sausages, ⅓ of the onion mixture and ⅔ of the chopped bread. Pulse a few times until the stuffing becomes sticky and the ingredients are thoroughly mixed together.
Assemble: Transfer the mixture to a large bowl, add the remaining onion mixture, breadcrumbs, chestnuts, stock, salt and pepper. Stir thoroughly.
Bake: Transfer the stuffing to your oven dish, pressing in to remove any air pockets. Leave the top looking a little untidy - it will crisp up better. Pour the melted butter over the whole thing and bake in the centre of the oven for about 35 minutes. You can increase the heat for the final few minutes to crisp up the top.
Serve: Remove from the oven, garnish with fresh parsley (optional) and serve.

Notes

Use good quality vegan sausages.
I recommend using a food processor to combine the stuffing ingredients, but if you prefer to do it by hand mash the sausages (using a fork or potato masher), crumble the bread, add the rest of the ingredients and mix thoroughly.
Don't smooth out the top of your vegan stuffing - it will crisp up nicely in the oven.
Best served immediately.
Freeze raw stuffing in the baking dish covered with 2 layers of foil for up to 3 months and bake from frozen (add about 15 minutes). You can also freeze leftovers, defrost in the fridge overnight and reheat the next day.

Nutrition