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Hearty Stuffing

What you need: 

1 loaf of white bread or stuffing bread, cut into 1-in. cubes
8 oz mushrooms (any kind), sliced
1 pound some kind of vegan sausage-- Lightlife Gimmie Lean Sausage Style, for example
2 stalks celery, diced
1/2 cup vegan butter-- I like Earth Balance, melted
1/2 of a large onion or 1 small onion, diced
1 clove of garlic, minced
14-15 ounces (about 1 3/4c) Imagine No-Chicken broth- veg. broth would probably be fine
too
1 egg substitute, with dashes of salt and pepper added to it
a pinch of sage
large baking dish, greased

What you do: 

This is my Mom's traditional recipe, veganized
I should mention that according to my mother's recipe, the bread should be left out for 1 week in a paper bag to get a little stale, however, she has made this without leaving the bread out and it tastes the same. I surely don't do it.
Preheat oven to 350 degrees.
Cook the mushrooms in a little water or vegetable oil until tender, approximately 5 minutes. Add 'sausage' (crumbled or chunked) until heated through.
In another pan cook the celery in a bit of oil, then add the onion and garlic. Saute until tender.
In a large bowl, add the cubed bread and all the other ingredients. Mix together.
Add the stuffing to the baking dish and bake at 350 for 50-60 minutes, until the stuffing is not watery. Don't cook too long or it may dry out.
This can also be prepared a day or two ahead. Just bake it for 45 minutes and refrigerate. Bake for 20 more minutes or so when ready to serve.
Enjoy with the vegan gravy of your choice.

Preparation Time: 
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SO HOW'D IT GO?

made this again this year!! so damn good!  stuffing for brekkie, lunch, and dinner!!

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UM YES.  This recipe is a WIN.  I followed it almost exactly, except I used wheat bread instead of white, and I used a tad less celery (my boyfriend and I hate celery, haha)

it turned out SOO moist and delicious.  I will be definitely making this over and over again...

I haven't been able to stop thinking about it!

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Great recipe.  I made it for "Just Another Thursday" (Thanksgiving) and was surprised that I actually created something that wasn't a chili, yet still tasted delicious.  I made it without egg substitute (I'm too cheap to care) and I thought it was better than any other stuffing I've ever had. Sadly none of my omnivore relatives would try it.  :'( 

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Gah sorry! I also cut and put the mushrooms in a pan with salt overnight in the fridge so I could get out all the water. Then blended it with veggie sausages (because Australia only has limited veggie stuff) and then "heated" it up in a fry pan. :)

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;)b Great recipe I just tweaked it a little... I added one more "egg", one large shredded carrot, and frozen corn, I also put it on 180c instead of 350f. But thanks me and my hubby are full to the rim and we have more for our lunches! Horrah!

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This is the greatest stuffing-vegan or non-vegan- EVER. I keep getting requests to make it again. One time I could not get the Lightlife Gimme Lean sausage style, and instead used frozen (and thawed) Boca ground beef, and it turned out pretty good, though the lightlife was definitely better. It worked, though. Great recipe!

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Made this for a party and sent it ahead - it was gone before I even got there! Then I spent the rest of the night fielding compliments from total strangers. I think this may be legendary stuffing, people!  ;D 

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This is a great adaptation of our family's traditional stuffing!  My mom and aunt have been trying to make my "veggie" version but it was so bland and did not keep up with what I remember.  This recipe gives me what I have been missing and it is super easy! (So easy that after I burned the first batch I was impressed enough with it to make a second!)  I did substitute deli-style tofurkey chopped into small pieces because I am used to turkey in the stuffing instead of sausage.  Everything worked out perfectly!

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I made this last night for a Thanksgiving potluck at work and it came out amazing. The only bad thing was I managed to burn myself while cooking, but that's just my amazing cooking skills at work  :o  I've been a vegetarian for a few years and one of the things I missed was my mom's stuffing. Strangely enough, this recipe tastes so much like it! The only thing I changed was I added a smidge less celery. Thank you a billion times over for posting this!

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I'm just really starting on cooking vegan...so I thought this would be a good recipe to start with. It was a little time consuming (haha I'm usually a microwave chef, so ignore that) for my taste, but oh, was it worth it. I made this for my husband, my daughter and I. I made it as dinner instead of a side. My husband and my daughter eat meat (though my daughter very sparingly-she's very spoiled on all food) and I am trying to go vegan, and if all the food tastes as good as this does, it shouldn't be hard. My daughter may not have eaten much of it, but for her, I think she liked it. She ate the bread and sausage (she won't eat meat sausage). My husband, a certified fast food addict, absolutely loved this, as did I. I will be making this as a side for thanksgiving this year for sure, and inviting more family. This was awesome!

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