Phew – my last Thanksgiving recipe finished, just in the nick of time. Hopefully a few of you are still planning your meals. And to the rest of you, bookmark this one for next year – you won’t regret it!
This is a classic, simple Thanksgiving stuffing with an awesome veggie twist. It’s packed with protein from the Field Roast sausage, and loaded up with veggies and herbs to give it tons of flavor. Make sure to pick a high quality bread, and leave it out for several days to get it good and crunchy. You don’t want to skip this one!
Vegan Field Roast & Mushroom Stuffing
Prep Time: 15 minutes
Cook Time: 45 minutes
Ingredients (6 to 8 servings)
1 onion, diced
2 large carrots, peeled and diced
2-3 ribs celery, diced
8oz mushrooms, roughly chopped
4 Field Roast apple sage sausages, diced
2 cups mushroom broth
1/2 cup parsley, minced
1/2 cup sage, finely chopped
1 loaf crusty bread
2 tablespoons vegan butter or Earth Balance
pinch of salt
Start by preheating the oven to 350 degrees F. First things first, go ahead and cube up your bread. The crustier the better – I actually let my loaf sit out on my counter for an entire WEEK. I had to put some serious muscle into sawing it into cubes, but it was worth it for the final product. Set bread cubes aside in a bowl while you prep the rest of your ingredients.
This recipe is your chance to show off your knife skills at the Thanksgiving table! You want to finely dice the onions, carrots, and celery, and sauté them in a bit of olive oil in a heavy-bottomed pot.
Once the veggies have begun to soften, add the chopped mushrooms and a small pinch of salt (to help draw out the water while they cook).
I have been thinking about putting Field Roast links into a stuffing for years, and I’m so glad I finally did it. It’s a product we love and eat almost every day in our house, and it’s also an awesome local, Seattle company. (For those who haven’t tried it before, it is nationally available at Whole Foods!) I think the apple sage variety is best in this recipe!
Remove the plastic outer wrapping from the Field Roast veggie links, and chop them into small bite-sized pieces.
Finely chop the herbs and add everything to the pot of veggies. I lucked out that parsley and sage are the only things still growing in my garden boxes this fall!
Mix well to combine, and then pour two cups of mushroom broth over top. You can also use veggie broth, but I thought the mushroom broth really brought some extra flavor to this dish.
Stir the mixture well and then pack it down a bit with the back of your spoon. Add an extra little pinch of salt, but you shouldn’t need much since the broth and Field Roast already bring a lot of salty flavor.
Just before cooking, set two small pats of vegan butter on top. Prepare for deliciousness!
Bake (uncovered) in the oven for 45 minutes, until the top is golden and starting to get crispy. Serve warm and enjoy!
We’ve been eating the same stuffing for years, and while I still love that recipe, I was immediately excited by the first bite of this. I could.not.stop eating it, and just looking at the pictures makes me want to make this again right now.
And the great thing about Field Roast is also that it’s super high in protein, so this is a complete meal for any vegetarian and vegan diners. The night I tested this recipe, my family ate nothing but stuffing that night, and we almost ate the whole thing. The kids loved the bread (of course), and they ate it so enthusiastically that I don’t think they realized they were shoveling in veggies and Field Roast too.
We’ll be out of town for the big meal this year, so I had a lot of fun testing out some new recipes and bringing a bit of Thanksgiving to our home before we left. There is nothing more comforting than enjoying classic, delicious food with people you love.
If you’re still menu planning and looking for ideas, here are some of my favorite Thanksgiving recipes – both new and old!
- Vegan Coconut Sweet Potato Casserole
- Festive Kale Salad with Wheatberries & Tempeh
- Cranberry Orange Brussels Sprouts with Walnuts
- Sourdough Stuffing with Fennel & Capers
- Vegan Pumpkin Pie with Coconut Whipped Cream
- Rosemary & Sage Mashed Red Potatoes with White Vegan Gravy
- Butternut Squash & Cranberry Maple Millet
- Cinnamon Cider Brussels Sprouts with Apples & Pears
- Caramelized Onion Mashed Potatoes with Vegan Gravy
- Harvest Root Vegetable Pie
Wishing all of you a happy and healthy holiday this year – I am so grateful that you join me here!