Vegan Sausage Stuffing
Vegan Sausage Stuffing is honestly the BEST EVER! My exe used to make this for me every year. He’d dry out the bread for days and do it old school. Always perfect! I know I promised this recipe a day or two ago; however, it has been absolutely fucking crazy to say the least. And, for the first time in two years, I can say “crazy” in the best of ways. It feels amazing. If you follow the blog, you’ll have some semblance of the woes in which I am referring to. Alas, ’tis Thanksgiving and it is a time to be thankful, grateful, and full of deliciousness.
Imma gonna keep this short and sweet since this post is in the 11th hour. I’m chillin’ with the kiddo, cooking for tomorrow, and writing this post. I’ve just been given a 30-minute performance from Grey where he “conducted,” performed magic, danced, and sang. So sweet!
Happy Thanksgiving, everyone! Click the name of the recipe/post below for more amazing vegan Thanksgiving recipes. Gooble ’til you wobble, friends!
A Bob Marley T-day tune for you…
Vegan Sausage Stuffing
Serves: 8-10
Ingredients –
8 cups unseasoned stuffing cubes (or dry bread out for a few days prior!)
1/2 C vegan butter
1 1/2 C onion – diced
1 CÂ celery – diced
1/2 C carrot – diced
4Â garlic cloves – finely chopped
1 pound vegan sausage – (I am a FIRM believer that Lightlife’s Gimme Lean Sausage is the BEST for this recipe – roll into small balls)
2 3/4 C veggie broth
1 Tbl fresh rosemary – chopped
1 Tbl fresh sage – chopped
1/4 CÂ fresh parsley – chopped
1/2 tsp freshly ground black pepper
Directions –
Preheat the oven to 350 F and use olive oil or vegan butter to grease a baking pan
Place the stuffing cubes in a large mixing bowl
In a large pan, melt the butter. Add the onions, carrots, and celery and cook over medium heat – stirring occasionally, for about 8-10 minutes
Add the garlic and cook for 2 more minutes
Add the vegetables to the bowl of stuffing cubes
In the same pan, cook the sausage over medium heat for 5 minutes
Add the sausage to the mixing bowl
Add the veggie broth, herbs, and pepper to the mixture and mix until the bread is soft
Transfer the stuffing to the baking pan and bake for about an hour to an hour and 10 minutes OR cook in pan on medium-low heat until everything is combined (about 5-10 minutes)
Done!
CLICK ON RECIPE TO BRING YOU TO LINK!
The BEST Vegan Thanksgiving Menu Ever!
Vegan Autumn Salad
Vegan Creamy Garlic Mashed Potatoes & Gravy
Vegan Lentil Nut Loaf
Vegan Creamy Cheesy Mashed Cauliflower & Gravy
Vegan Creamy Garlic Mashed Potatoes & Gravy
Vegan Creamy Garlic Mashed Potatoes & Gravy are crazy easy and delicious. Honestly, mashed potatoes win all the time. I like mine creamy and garlicky, too. I picked some fresh garlic chives from my patio garden for this recipe. So perfect!
I love Thanksgiving. I love the food, the company, the drinks, the music, and the “becoming one with my couch.” Being vegan doesn’t mean my Thanksgiving is any less carb and food heavy/delish than any other T-day. There are SOOO many meals you can make. Click HERE for a list of Vegan Thanksgiving Recipes.
OMG… COVID! Preventing family/friend soirĂ©es across the world. UGH! This year, it’ll just be me, my sis’, my nephew, and of course, G-dog. It’ll be amazing, no doubt. However, I am so pissed at the stupidity of people. This past year, human stupidity, in mass quantity, has become incredibly evident through both COVID and the election. I mean, what the fuck, people? Is putting on a mask too difficult? Is putting on a mask and following basic rules of socialization too freedom-restricting? Why can’t we all agree, despite our opposing beliefs, that this virus fucking sucks, and that if we all follow VERY easy and basic rules, we might have a chance of getting over this hellacious hump earlier than a down-tick next summer? Let’s all cross our fingers for this vaccine being readily available with access for everyone – like ASAP. Okay, that’s my diatribe for today. I felt the need to put it in this post since holidays are super-spreaders.
Anyway, Vegan Creamy Garlic Mashed Potatoes & Gravy are the bomb! I hope you enjoy! Live well, eat well, mask-up well, friends.
For your cooking delight… I LOVE this version…
Vegan Creamy Garlic Mashed Potatoes & Gravy
Ingredients –
For the mashed potatoes:
3 1/2 lbs of potatoes – I usually use russet; however, this time, I use red potatoes and loved it! Also, I keep the skin ON!
2 C vegan milk – I prefer oat milk for this recipe
1/4 C vegan butter
5-7 cloves of garlic – diced (depends on your level of garlic and size of cloves)
2-3 Tbs garlic chives – diced (save some for a garnish)
Salt & pepper to taste (salt for boiling potatoes, too)
For the gravy: (feel free to double this recipe – I usually do)
2 C vegetable stock
2 Tbl soy sauce or Bragg’s Liquid Aminos
2 tsp dijon mustard
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 C flour
Optional – 1-2 Tbl ground flax
Directions –
For the mashed potatoes:
Cut the potatoes into quarters. Place in a large pot, add salt and cover with water
Bring to boil over medium-high heat and then reduce heat once boiling. Cook until potatoes are tender – about 15 minutes
Drain and place back in pot
Heat the milk, butter, garlic, and garlic chives in a pan over medium heat until simmering – remove from heat
Mash and add the mixture from pan, plus salt and pepper
Garnish with a piece of butter and chives
Done!
For the gravy:
Place all ingredients in a pan and bring to a boil
Whisk often over medium-high heat for a few minutes until the gravy thickens to your liking
Done!
Wine pairing –
White – Chardonnay
Red – Barbaresco, Chianti Classico, CĂŽtes du RhĂŽne.
Beer pairing –
Blonde ale
Vegan Creamy Cheesy Mashed Cauliflower & Gravy
Vegan Creamy Cheesy Mashed Cauliflower with vegan gravy is a Thanksgiving go-to for me over the past three years. Honestly, sometimes I serve both mashed cauliflower and mashed potato. Why not? These pics are from about two months ago. I was craving them! I ate them with the Buffalo Chickpea Wraps from the last post I made. Total awesomeness together!
Speaking of Thanksgiving, I am hoping G and I will be living in Shenzhen, China by then! We are getting SOOO close to our move! I can’t wait. Grey asks every day when we are moving. It makes me so happy to know that he is as excited as I am. Truly hoping that we can do our two-week quarantine in Shanghai. Yes – two weeks, in a hotel room, not being able to leave it AT ALL, with a 5 (maybe 6 at that point!) year old. Please pray for me. LOL. đ I’ll take any suggestions anyone may have regarding fun activities to assist in evading extreme boredom, and to help maintain some “mommy sanity” until we are released from the confines of our hotel box! Then, it would be my dream, that Alana is the first smiling face I see! Hence, why I want to quarantine in Shanghai. CAN’T WAIT TO FUCKING SEE YOU, ALANA AND FAM!
Okay, back to Vegan Creamy Cheesy Mashed Cauliflower with bomb gravy. It’s easy, delish, is great by itself, as a side dish, and of course, to ramp up your vegan thanksgiving recipes.
I was just telling my sister, the amazing Danella, who flew here to represent me via Pro Hac Vice (the most insane thing ever that we managed to make happen with literally zero time) – you’re my fucking hero, D – that I’ve had this song stuck in my head for a week. She begged me not to sing it so I didn’t do the same to her. Not sure if I’ve heard it recently or if it is simply because China is on my mind, but here you go! For your listening/cooking delight! … And, to my freedom from an absolute year of hell. Hopefully, I will never be harassed, threatened, and stalked to the point of absolute insanity ever again – or that my friends, family, my son’s school, etc., will not be harrassed and threatened from him any longer. FREEDOM!
Vegan Creamy Cheesy Mashed Cauliflower & Gravy
Mashed Cauliflower
Ingredients–
1 large head of cauliflower
1 Tbs vegan butter (I use Miyokos or Earth Balance)
1/4 C vegan cream cheese (I use Tofutti)
*Optional- 1 Tbs vegan shredded parm OR 1 tsp vegan parm
1/4 cup vegan milk (I prefer soy for this recipe)
1/2 tsp salt
1/4 tsp pepper
2 cloves garlic, minced
*Optional- fresh parsley – chopped loosely
Directions –
Boil water with salt and cut cauliflower into medium-sized florets. Once water boils, add cauliflower and cook on a medium boil for about 10 minutes or until semi-soft
Drain cauliflower and rinse with cold water – let cool for a few minutes
Heat butter and garlic on medium-low for about one minute
In your food processor or Vitamix, add cauliflower and all other ingredients
Puree ingredients until smooth, place in bowl, and add optional parsley on top
Done!
Vegan Gravy
Ingredients –
2 Tbs vegan butter
1/3 C flour (1/2 C flour if you want it thicker)
1/2 tsp garlic powder
1/4 tsp dried rosemary
1/4 tsp dried thyme
1/2 tsp dried sage
1/4 tsp ground black pepper
2 Tbs tamari or soy sauce
4 C vegetable broth
2 Tbs dry white wine
Pepper – to taste
Directions –
Melt butter in a saucepan over medium-high heat
Add flour, garlic powder, pepper, thyme, sage, and rosemary and cook for 1 minute
Slowly whisk in the broth, until smooth and bring to a boil
Add wine and tamari/soy sauce
Next, simmer and cook, whisking, until smooth and thick, about 1 minute
Remove from heat
Serve immediately
Done!
Beer Pairing –
Pilsner
Wine Pairing –
White- Oaky Chardonnay
Red – Oaky Cabernet
