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    Home » Christmas Vegan Recipes

    Vegan Stuffing with Chickpea Sausage Crumbles

    Published: Nov 10, 2021 by Richa 20 Comments

    Jump to Recipe   Print Recipe

    This Vegan Stuffing is made with homemade chickpea sausage crumbles and is hearty, wholesome, and packed with flavor! Serve it for your vegan Thanksgiving Dinner. Gluten-free option.

    a casserole dish with vegan stuffing with chickpea sausage

    No Thanksgiving Dinner without Stuffing! This vegan stuffing is my current favorite! It is made with bread and homemade vegan chickpea sausage meat. It’s hearty, moist and flavorful on the inside, and perfectly crisp on the outside – just like any good Thanksgiving stuffing should be.

    vegan stuffing in a white casserole dish

    Comforting, flavorful, loaded with veggies and studded with nutrient-rich chickpeas. This is a vegan stuffing recipe that is wholesome and satisfying. A simple vegan side dish that is perfect for holiday gatherings.

    This would be the perfect side dish to serve alongside my Vegan Thanksgiving Roast Or my Lentil quinoa meatloaf  or Nut Roast , along with some vegan gravy and mashed potatoes. 

    vegan stuffing in a white casserole dish with a spoon

    And for Thanksgiving dessert

    • Pumpkin Pie Bars
    • Glutenfree Vegan Pumpkin Pies
    • Classic Baked Pumpkin Pie with Rustic Crust
    • Sweet Potato Pie Bars with Cinnamon Crust
    • Apple custard bars
    • Chocolate Pecan pie 

    Recipe Card

    Print Recipe
    5 from 3 votes

    Easy Vegan Stuffing With Sausage Crumbles

    This Vegan Stuffing is made with chickpea sausage crumbles and is hearty, wholesome, and packed with flavor! Serve it for your vegan Thanksgiving Dinner.
    Prep Time35 minutes mins
    Cook Time45 minutes mins
    Total Time1 hour hr 20 minutes mins
    Course: Side
    Cuisine: American
    Keyword: vegan chickpea stuffing, vegan stuffing recipe
    Servings: 12
    Calories: 468kcal
    Author: Vegan Richa

    Ingredients

    • 7 to 8 cups (600 g) cubed bread I used a mix of 1 french baguette and cubed whole grain bread

    For the chickpea sausage:

    • 1/4 cup (30 g) walnuts or use sunflower seeds for nut-free
    • 1 teaspoon fennel seeds
    • 1 teaspoon oregano
    • 1 teaspoon thyme
    • 1 teaspoon basil
    • 1 teaspoon garlic powder
    • 1/2 teaspoon onion powder
    • 1/2 teaspoon salt
    • 1/2-1 teaspoon smoked paprika
    • 1/4 teaspoon black pepper
    • 1/4 teaspoon pepper flakes
    • 15 ounce (425 g) can of chickpeas drained or 1 1/4 cup cooked
    • 1/2-1 teaspoon lemon juice

    For the rest of the stuffing:

    • 1 tablespoon oil or vegan butter
    • 1 1/2 cups chopped onions
    • 1 1/2 cups chopped celery
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 3/4 teaspoon ground sage
    • 1/2 teaspoon dried rosemary
    • 2 to 2 1/2 cups (590 ml) vegetable broth

    Instructions

    • Toast the bread- Cube up your bread and spread on a large baking sheet.
    • Put the baking sheet in the oven at 350 degrees F (180 c) to bake until the bread is dried and is toasty. The bread should just start to get crisp and golden about 12-15 minutes.
    • Meanwhile make the chickpea sausage: Add the walnuts and all of the spices to a food processor. Pulse until the walnuts and fennel seeds break down and walnuts are coarse mixture.
    • Then add in your chickpeas and lemon juice and pulse again until most of the chickpeas are broken into a coarse mix and set aside.
    • In a pan, heat up 1 tsp butter. Add in the chickpea sausage mixture and cook to crisp up some of the portions of the mixture should start getting golden about 3-5 minutes. Then remove from the pan and set aside.
    • Add 2 tsp oil or butter, then add in the onion and celery and half of the salt and mix. Cook uncovered for 4-5 minutes then cover partially and cook until the onion is soft and golden. It will take 6-8 minutes.
    • Assemble the stuffing: Grease a large 9x11 inch baking dish or similar size baking dish. Add your onion celery mixture, the chickpea sausage mixture. Add in the baked bread. Add in the salt, pepper, and sage and rosemary and toss well.
    • Heat up your broth until it's about warm hot and pour it in batches. I pour about 1/2-3/4 cup and mix it in, so that just one portion of the bread doesn't get all soggy. Continue to mix it in until the mix is evenly moist. Depending on your bread, you might need up to 2.5 cups of broth.
    • Also, it depends on your preference whether you like your stuffing more moist, you can add another 1/4-1/2 cup broth.
    • Cover the baking dish with foil and then put it in the oven. Bake for 35-40 minutes then remove the foil and continue to bake for another 5-10 minutes or until crisp on top to preference.
    • You can also brush some butter on top if you like the stuffing to get extra crisp and golden, and then broil it for a minute or two.Remove the stuffing from the oven. Let it rest for 5 minutes and then serve.

    Notes

    • Stuffing may be refrigerated for up to three or four days, or frozen for longer .
    • If you're not a fan of chickpeas, you can try and use white beans instead
    • sunflower seeds would be a great substitution for walnuts
    • Can be made gluten-free by using gluten-free bread

    Nutrition

    Nutrition Facts
    Easy Vegan Stuffing With Sausage Crumbles
    Amount Per Serving
    Calories 468 Calories from Fat 72
    % Daily Value*
    Fat 8g12%
    Saturated Fat 2g13%
    Sodium 675mg29%
    Potassium 441mg13%
    Carbohydrates 81g27%
    Fiber 9g38%
    Sugar 11g12%
    Protein 18g36%
    Vitamin A 136IU3%
    Vitamin C 3mg4%
    Calcium 228mg23%
    Iron 6mg33%
    * Percent Daily Values are based on a 2000 calorie diet.

    Ingredients for Vegan Stuffing:

    • cubed bread – the best bread to use for stuffing is the kind that has a neutral flavor, and tight crumb. Good choices would be vegan white bread, vegan challah or vegan baguette or Italian bread
    • the vegan sausage meat is made by processing  chickpeas and walnuts to form a crumbly sausage-like texture
    • for flavoring the sausage, I like to add a blend of fennel seeds, oregano, thyme,  basil, garlic and powder, smoked paprika
      and black and red pepper
    • lemon juice is added for freshness
    • just like with traditional stuffing, I like to add some chopped onions and celery sauteed in vegan butter or oil to the stuffing
    • ground sage and dried rosemary are my favorite herbs to add to vegan sausage
    •  vegetable broth is added to moisten the  bread cubes

    ingredients for making vegan chickpea sausage for stuffing recipe

    ingredients for vegan stuffing on a marble counter

    Tips & Substitutions:

    • Stuffing may be refrigerated for up to three or four days, or frozen for longer storage.
    • If you’re not a fan of chickpeas, you can try and use white beans instead
    • sunflower seeds would be a great substitution for walnuts
    • can be made gluten-free by using gluten-free bread

    How to make Vegan Stuffing:

    Cube up your bread and spread on a large baking sheet

    vegan bread cubes on a lined baking sheet

    Put the baking sheet in the oven at 350 degrees F (180 c) to bake until the bread is dried and is toasty. The bread should just start to get crisp and golden about 12-15 minutes.

    bread cubes toasting on a baking sheet

    Meanwhile, make your chickpea sausage: Add the walnuts and all of the spices to a food processor. Pulse until the walnuts and fennel seeds break down and walnuts are coarse mixture.

    vegan stuffing ingredients in a small food processor

    vegan stuffing in a small food processor

    Then add in your chickpeas and lemon juice and pulse again until most of the chickpeas are broken into a coarse mix and set aside.

    chickpeas being added to a food processor to make vegan stuffing


    vegan chickpea sausage mixture in a food processor

    In a pan, heat up 2 tsp butter then add in the onion and celery and half of the salt and mix.

    vegan stuffing in a black sauteeing pan

    Cook uncovered for 4-5 minutes then cover and cook until the onion is soft and golden. It will take 6-8 minutes.

    vegan chickpea stuffing in a sauteeing pan

    Cook uncovered for 4-5 minutes then cover and cook until the onion is soft and golden. It will take 6-8 minutes.

    Remove the onion and celery from the pan then add in another teaspoon of butter. Add in the chickpea sausage mixture and cook to crisp up some of the portions of the mixture should start getting golden about 3-5 minutes. Then remove from the pan and set aside.

    vegan stuffing being tossed in a white casserole dish

    In a large 9×11 inch baking dish or similar size baking dish, grease the baking dish. Add your onion celery mixture, the chickpea sausage mixture. Now add in the baked bread. Add in the leftover salt, pepper, and sage, and rosemary and toss well.

    vegan stuffing in a white casserole dish

    Heat up your broth until it’s about warm hot and pour it in batches. I pour about 1/2-3/4 cup and mix it in so that just one portion of the bread doesn’t get all soggy. Continue to mix it in until the mix is evenly moist. Depending on your bread, you might need up to 2.5 cups of broth.

    Also, it depends on your preference whether you like your stuffing more moist, you can add another 1/4-1/2 cup broth.

    Vegan Stuffing with chickpea sausage in a white casserole dish

    Cover the baking dish with foil and then put it in the oven. Bake for 35-40 minutes then remove the foil and continue to bake for another 5-10 minutes or until crisp on top to preference.

    You can also brush some butter on top if you like the stuffing to get extra crisp and golden, and then broil it for a minute or two.

    Remove the stuffing from the oven. Let it rest for 5 minutes and then serve.

     

     

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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    1. lea

      November 21, 2022 at 12:07 pm

      Hi Richa…..
      How do you think this stuffing would pair with your Gluten Free Holiday Roast?

      Reply
      • Vegan Richa Support

        November 23, 2022 at 11:06 pm

        They would be great together!

        Reply
    2. Christine

      November 20, 2022 at 10:33 am

      I’m confused. 1600 g of bread would be tons of bread! I bought a loaf that was $624 g and it’s measuring 8 to 9 maybe 10 cups! Is this a typo? Help I’m trying to make this for Thanksgiving. It looks delicious.

      Reply
      • Richa

        November 20, 2022 at 11:23 am

        It should be 600 -700 g. The weight will vary based on brand. So anywhere from 550-750

        Reply
    3. Gemini

      November 26, 2021 at 2:08 pm

      It is baking in the oven @ 350⁰F and smells so good. Is this the correct temperature for the dish? I only saw a temperature for the bread cubes. I am grateful for all the vegan chefs who share their delicious creations.

      Reply
      • Richa

        November 26, 2021 at 7:52 pm

        Yes 350 throughout

        Reply
    4. Jess

      November 25, 2021 at 4:00 pm

      5 stars
      WOW, amazing, thank you for this terrific vegan stuffing dish. It was, simply put, a star on our table.

      Reply
      • Vegan Richa Support

        November 25, 2021 at 7:02 pm

        5 stars 🌟 ⭐️ ✨

        Reply
    5. Esteban Wolle

      November 24, 2021 at 9:16 pm

      I’m determined to cook a delicious turkey this year for Thanksgiving. The last few years have been a real disappointment. I don’t know why I’ve had such a difficult time of it. This year is gonna be the one!

      Reply
      • Vegan Richa Support

        November 25, 2021 at 6:42 pm

        I’m cheering for you =). this is the one.

        Reply
    6. Maria

      November 22, 2021 at 11:39 am

      This sounds great! I would like to substitute pecans for the walnuts. Do you see any problem with that?

      Reply
      • Richa

        November 22, 2021 at 6:03 pm

        Should be fine

        Reply
    7. Mallory

      November 21, 2021 at 12:49 pm

      Came to your blog specifically to look for a stuffing recipe because I knew I could trust you to make it right! Making this today to freeze and save for Thanksgiving with omnivores, looks delicious!

      Reply
      • Vegan Richa Support

        November 22, 2021 at 6:50 pm

        happy holidays

        Reply
    8. Annie

      November 12, 2021 at 9:50 am

      This is EXACTLY what I was looking for for Thanksgiving! I wanted a vegan stuffing that didn’t include soy (which my mom can’t eat) and this looks absolutely delicious. Can’t wait to make it!

      Reply
      • Vegan Richa Support

        November 12, 2021 at 10:36 am

        let me know how it turns out for you =)

        Reply
    9. Laura

      November 10, 2021 at 9:54 pm

      5 stars
      Oh WOW!!! What an amazing looking recipe that I plan to make as soon as possible, and you’ve included the sausage recipe, too! I am totally excited. Thank you, thank you, thank you! Take care…

      Reply
      • Richa

        November 11, 2021 at 11:28 am

        Thanks! Let me know when you make it!

        Reply
    10. Shenoa

      November 10, 2021 at 9:57 am

      This looks amazing, I can’t wait to try it this Thanksgiving!

      Reply
      • Richa

        November 10, 2021 at 7:35 pm

        It is thanksgiving in a dish! So much flavor !

        Reply

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