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 C celery – diced
1/2 C carrot – diced
4 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 C 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 soirées 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, Côtes du Rhône.
Beer pairing –
Blonde ale
Vegan Lentil Nut Loaf
Vegan Lentil Nut Loaf is easy, healthy, and delicious! Perfect for dinner, Thanksgiving, or Christmas meals. I make some kind of loaf for every Thanksgiving I have at my home – which is every year. LOL. Sometimes I do a pure lentil loaf, sometimes I do a nut loaf, sometimes a straight-up vegan meatloaf, and occasionally a mushroom wellington (click HERE for that recipe). Needless to say, I just try to change up the deliciousness every year since I host a vegan Thanksgiving annually.
I already had one vegan Thanksgiving thus far! My friend and her daughter came over since we won’t be able to spend the actual day together. It was amazing! We drank too much wine, good beer, and listened to too much Christmas music (is there such a thing?). The kids topped it off with A Charlie Brown Thanksgiving. Round two of unnecessary eating came late night after some porch time with Jack Herer. LOL. That’s also when we thought it was a good idea to dive into the beers. Fuck it, right? We only live once and spending this time with friends is precious. Especially as we are preparing for our inevitable departure to our new home – Shenzhen, China. It couldn’t come soon enough!
This year, our T-day will be with my sister and her son. Simple but perfect. Again, getting that time in with our nearest and dearest! It is HARD with COVID. My Saturday night plans are now on Zoom. Ideal? No. However, still fun. It is really important to maintain connections and stay social during this pandemic. One of the few things that have truly helped.
I’ll have a few more vegan Thanksgiving recipes posted in the next ten days, and then my annual vegan Thanksgiving menu post with some T-day trivia for your holiday. Treat yourself to some early T-day grub because “fuck it,” it’s COVID and we might as well! On that note, cheers!
To get you in the holiday spirit…
Vegan Lentil Nut Loaf
Makes 8 slices
Ingredients –
2 C brown lentils (I use Trader Joe’s steamed lentils)
1 1/2 C walnuts – chopped finely
1 Tbl olive oil
3 Tbl vegetable broth
2 C yellow onion
1/2 Cup carrot – diced
1 C celery – diced
4 cloves garlic – minced
1 tsp thyme
1/2 tsp sage
3 tsp oregano
Salt & pepper to taste
1/2 C tomato paste
1 vegan egg equivalent – I use a flax “egg” – 1 Tbl ground flax with 3 Tbl water mixed well
1 1/4 C breadcrumbs
For the glaze:
1/3 cup ketchup (I use a good ketchup – Portland Ketchup)
2 Tbl balsamic vinegar
1 Tbl real maple syrup
Directions –
Heat olive oil in a pan on medium heat
Add the onion, celery, carrot, and salt – mix and cook for about 7 minutes
Add garlic and cook for another 2 minutes
Add the broth, lentils, oregano, thyme, sage, and salt & pepper and cook for 5 minutes more stirring ocassionally
In a large bowl, add the lentil mix, breadcrumbs, vegan egg, and tomato paste – mix very well (use a masher or your hands)
Flatten the contents of the bowl into a loaf pan
Evenly spread glaze on the top of the loaf
Cover with tinfoil and bake at 350 F for 50-60 minutes
Done!
Wine pairings –
Red – Barbaresco, tempranillo
White – Chardonnay
Beer pairings-
German hefeweizen, English brown ale
