Herb and Sausage Stuffing

Originally from Eat More Plants


  • 1/2 cup vegan butter or oil, or mix of the two
  • 2-4 links of Beyond Sausage, sliced.
  • 1 & 1/2 cups of chopped onion
  • 3 TBSP minced garlic
  • 1 & 1/2 cup chopped celery
  • 1/2 cup fresh parsley, chopped
  • 2-3 sprigs of fresh thyme
  • 4 cups veggie stock
  • 1 flax egg (2 TBSP warm water, 1 TBSP flax seed)
  • 1/2 cup medjool dates, pitted and chopped
  • 1 & 1/2 tsp salt
  • 1 tsp pepper
  • 1 loaf of french bread

Chop loaf of bread into 1-1.5″ chunks. Place on a baking sheet at 400 degrees for 5-10 minutes. You just want to dry them out. not cook them.

In a sauce pan, add your olive oil/butter. Fry up the sausage slices until seared and then remove the sausage and set aside. Leave the oil/butter.

Add onions and garlic to the pan with the oil/butter. Cook for 5 minutes until softened.

Add celery to the pan and cook for 5 more minutes.

Add parsley and thyme and cook for 1 more minute.

Add veggie stock and deglaze the pan. Bring to a boil.

Add flax egg and dates. Salt and pepper. Stir and cook for 1 minute.

Place bread chunks in a 9×13 baking dish. Pour mixture over the bread and toss to combine. Add sliced sausage on top.

Bake at 375 degrees for 30 minutes.