There’s something about a golden, herb-scented stuffing that makes the whole kitchen smell like the holidays. This vegan sausage stuffing has all the nostalgic flavor and buttery richness of the classic version – just without the meat.
Made with crusty bread, savory vegan sausage, and a medley of fresh herbs, it’s hearty, comforting, and full of texture. The edges turn beautifully crisp in the oven while the inside stays soft and flavorful – exactly what you want from a Thanksgiving side.
It’s a crowd-pleasing recipe that fits right in with your dinner table during holiday season, whether you’re cooking a fully vegan feast or just want a delicious, make-ahead stuffing everyone can enjoy.
Table of Contents
Why You’ll Love It
If you’re looking for a vegan stuffing that’s every bit as cozy and flavorful as the traditional version, this one checks all the boxes:
- Classic holiday flavor, made vegan. All the buttery, herby goodness you expect from traditional stuffing – no compromise on flavor.
- Hearty and satisfying. The vegan sausage adds rich, savory depth that make this side dish feel extra cozy and comforting.
- Easy to prep ahead. This vegan stuffing recipe can be assembled the day before and baked when you’re ready – perfect for stress-free holiday cooking.
- Customizable. Use your favorite bread or vegan sausage variety to make it your own.
- Family favorite. A guaranteed hit with both vegans and non-vegans at the table.
Ingredients for Vegan Sausage Stuffing
- Crusty Bread. The base of my stuffing! Choose something sturdy like a rustic sourdough bread or French loaf. The drier the bread, the better it’ll soak up all those buttery, herby flavors.
- Vegan Sausage. Adds a hearty, savory richness. Beyond Meat’s Sweet Italian or Bratwurst work perfectly here, but any flavorful vegan sausage will do.
- Vegan Butter. Brings that classic buttery taste you expect from stuffing. It also helps the onions and celery turn soft and aromatic.
- Onion. A sweet or yellow onion forms the flavor foundation. Dice it finely so it blends nicely throughout.
- Celery. Adds freshness and a little brunch to balance out the richness.
- Garlic. Because everything tastes better with a little garlic!
- Vegetable broth. Use a chicken-style veggie broth for that comforting, savory depth. You’ll need enough to moisten the bread without making it soggy.
- Fresh herbs. Sage, thyme, and rosemary bring classic holiday flavor. Fresh is best, but dried herbs work in a pinch. A final sprinkle of fresh parsley brightens everything up before serving.
How to Make Vegan Stuffing
- Prep the bread. Cut or tear your crusty bread into bite-sized pieces and let them dry out overnight. If you’re short on time, you can speed things up in a low oven until the pieces feel crisp and a little toasty, but not browned.
- Brown the sausage. Crumble the vegan sausage into a hot skillet and cook until golden brown and crisp around the edges. A little extra browning helps it hold its texture in the stuffing.
- Sauté the aromatics. In the same pan, melt butter and cook the onion, celery, and garlic until soft and fragrant. Stir in the fresh herbs and a bit of black pepper to bring the holiday flavor to life.
- Mix aromatics with bread. In a large mixing bowl, combine your sautéed aromatics with your crusty bread.
- Add broth to your bread mixture.
- Mix to thoroughly combine. Add more broth as needed until the bread feels evenly moistened – soft but not soggy.
- Mix in the sausage. Fold the browned sausage back in and give it a quick taste to adjust the seasoning.
- Prepare to bake. Spread the stuffing mixture into a buttered baking dish and cover with foil.
- Bake. Bake until heated through. Remove the foil and bake a bit longer to crisp up the top.
- Serve and enjoy. Let it rest for a few minutes before serving, then sprinkle with fresh parsley for a bright finish.
Serving Suggestions
This vegan sausage stuffing really shines on the Thanksgiving dinner table – it’s the perfect cozy side for all the classic sides: think creamy mashed potatoes, green bean casserole, savory vegan gravy, your favorite vegan roast and a big scoop of mac and cheese.
Warm dinner rolls on the side are a must, and if you have leftovers, don’t be surprised if you’re sneaking them in sandwiches the next day – they’re just that good.
And if you somehow end up with leftovers, they make an amazing next-day sandwich with cranberry sauce – trust me, you’ll be tempted to make extra just for that!
Make-Ahead Sausage Stuffing
Holiday prep is always easier when you can get a head start – and thankfully, this stuffing is perfect for making ahead.
To prep in advance:
- Assemble the stuffing completely up to the point of baking. Once everything is mixed together in the casserole dish, let it cool to room temperature, then cover tightly with foil or plastic wrap.
- Store it in the fridge for up to 24 hours before baking. When you’re ready to serve, bake it straight from the fridge (no need to bring it to room temp) – just add an extra 5-10 minutes to the covered baking time.
To freeze:
- You can also freeze the unbaked stuffing for up to 1 month. Wrap it tightly in a freezer-safe dish, then thaw overnight in the fridge before baking as directed.
Pro tip: If you like a crispier top, uncover the dish for the last 10-15 minutes of baking so it gets that golden, crunchy finish.
Frequently Asked Questions
Yes! Simply swap the crusty bread for a gluten-free loaf and make sure the vegan sausage you choose is gluten-free as well. You might also need to double-check that your veggie broth or bouillon is gluten-free. The stuffing will still be hearty and flavorful.
I love using Beyond Meat Sweet Italian or Bratwurst for their texture and flavor, but any savory vegan sausage will work. Pick one that has a good flavor profile and firm texture so it holds up in the stuffing.
Absolutely! You can assemble it completely up to the baking step, then cover and refrigerate for up to 24 hours before baking. For a crispier top, uncover it during the last 10-15 minutes of baking. You can also freeze the unbaked stuffing for up to a month – just thaw overnight in the fridge before baking.
Go for sturdy, crusty bread like a rustic sourdough or French loaf. These absorb all the buttery, herby flavors without turning mushy. Softer white breads will work too but might need a little less broth.
Yes! Use about 1/3 of the amount of dried herbs as you would fresh. For example, 1 teaspoon of dried sage instead of 3 teaspoons fresh. Fresh herbs give the best aroma and flavor, but dried works in a pinch.
It’s not strictly necessary, but drying the bread helps it soak up the butter, herbs, and broth without turning soggy. You can leave it out overnight to stale naturally, or speed things up in a low oven until slightly crisp.
Storage & Reheating
Leftover stuffing keeps really well, so it’s a great make-ahead side for the holidays (or for next day sandwiches!).
To store:
Transfer any leftovers to an airtight container and refrigerate for up to 4-5 days.
To freeze:
You can also freeze the baked stuffing for up to 2 months. Let it cool completely first, then wrap tightly or store in a freezer-safe container. Thaw overnight in the fridge before reheating.
To reheat:
- Oven: Cover with foil and bake at 350°F (175°C) for about 20 minutes, then uncover for the last few minutes to re-crisp the top.
- Microwave: Reheat individual portions in a microwave-safe dish until warmed through.
If the stuffing feels a little dry after reheating, add a splash of broth over the top before warming – it’ll bring back that buttery, fresh-from-the-oven texture.
More Vegan Thanksgiving Recipes
- Green Bean Casserole – A creamy, savory classic made vegan with tender green beans, creamy mushroom sauce, and crispy fried onions.
- Scalloped Potatoes – Slices of potato baked in a creamy, cheesy sauce.
- Vegan Chicken Pot Pie – Not a traditional Thanksgiving dish, but would be a hit on any holiday dinner table!
- Pumpkin Bread – A delicious alternative to pumpkin pie. Mix in chocolate chips, nuts, or both!
For all of our Thanksgiving recipes, check out our Ultimate Vegan Thanksgiving Guide! There, you’ll find everything you need to have a holiday feast that’s 100% plant-based and unbeatably delicious.
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Vegan Sausage Stuffing
Video
Equipment
- 9×13" baking dish
- large mixing bowl
- skillet
Ingredients
- 1 ½ pounds crusty bread (about 12-14 cups once cubed or torn)
- 1 pound vegan sausage I use Beyond Meat sweet Italian or bratwurst
- 1/2 cup vegan butter (1 stick)
- 1 large sweet or yellow onion finely diced (about 2 cups)
- 3-4 stalks celery finely diced (about 1 ½ cups)
- 4-6 cloves garlic minced
- 2-3 cups chicken-style veggie broth see notes
- 2-3 tablespoons fresh chopped sage or 2-3 teaspoons dried
- 1-2 tablespoon fresh chopped thyme or 1-2 teaspoons dried
- 1 tablespoon fresh chopped rosemary
- 1/2 cup fresh chopped parsley divided
Instructions
Prep the Bread (ahead of time)
- Cut the bread: At least a day ahead of time, cut or tear the bread into bite-sized pieces. (This should yield about 10-12 cups.)
- Dry the bread: Spread the bread pieces out on a large baking sheet in a single layer. Leave uncovered overnight on the counter to stale and dry out. Alternatively, you can bake in a 300°F oven for about 25-30 minutes, stirring every 10 minutes, till the bread is dry and crisp but not browned. If you use the oven method, allow the bread to cool fully before adding it to the stuffing.
Stuffing
- Prep: Preheat oven to 350°F with the rack in the middle. Grease a 9×13" baking dish, or a 3 quart casserole dish, with vegan butter or olive oil.
- Brown the sausage: Preheat a nonstick skillet over medium-high heat. Add in the vegan sausage and break it up into crumbles with your spoon. Pan-fry until nicely browned. (I actually like to overcook the sausage a little to keep it from getting mushy in the texture.) Remove the sausage to a plate.
- Sauté aromatics: In the same pan, melt 1/2 cup vegan butter over medium heat. Add in the diced onion, celery, and minced garlic and sauté for 8-10 minutes. We want the veggies to be soft and buttery, not browned. During the last 2 minutes, stir in the minced fresh sage, thyme, rosemary, 1/4 cup chopped parsley, and black pepper. Season with salt.
- Add the broth/bouillon: Pour in the veggie broth, starting with only 2 cups. If using bouillon cube or paste, you can dissolve it with 2 cups water directly in the pan.
- Add the bread: Transfer the aromatics and broth mixture to a large mixing bowl, then add in the dried bread pieces and give everything a thorough toss. Drizzle in some of that extra reserved broth if needed until the bread feels evenly moistened but not soggy. Artisan-style breads will be very thirsty, whereas softer white breads will require much less liquid. We don't want loose broth at the bottom of the bowl.
- Transfer and bake: Once all the bread has been moistened, mix in the browned vegan sausage. You can give the stuffing a taste and add more salt and pepper if you like. Transfer the stuffing into the greased baking dish, cover tightly with aluminum foil, and bake in preheated oven for 30 minutes.
- Crisp the top: Remove the foil and continue baking for about 10-15 minutes to crisp up the top. If you like an extra crispy topping, you can increase the heat to 375°F for this step.
- Serve: Remove from oven and allow to cool for about 5 minutes. Sprinkle with fresh chopped parsley if desired, and serve.
I made the stuffing recipe and it was delicious. The only change I made was to leave out the sausage. (I did not have any.)
The sausage is really just an added bonus anyway. So glad you enjoyed it!
I’ve made this twice now, and twice it’s been a raving success! The first time I used potato bread and the second I used sourdough. Both were great: the potato bread was a little more moist and the sourdough was a little drier but more flavorful. Can’t wait to make this dish a tradition!
This recipe is the best ever and so easy. I want to make this stuffing beyond Thanksgiving. My non-vegan family thoroughly enjoyed it, and my 12 year old nephew wanted to know why it was so good! lol
Ha, love that! What did you tell him?