Easy Vegan Stuffing with Cranberries | IMPACT Magazine

Name: Easy Vegan Stuffing with Cranberries | IMPACT Magazine
Ingredients: Around 7–8 cups day-old bread – country style is preferred; 3 vegan sausages, crumbled; 3 Tbsp. vegan butter; 1 large white onion, finely minced; 3 medium-sized celery stalks, finely minced; 3 cloves garlic, pressed; 1 heaping cup fresh cranberries; Egg replacement – for 2 eggs, 2 eggs also works fine if you’re not vegan; 3 cups vegetable stock (unsalted) or 1 1/2 Tbsp. vegetable stock paste and 3 cups water, well combined; 2 Tbsp. chopped fresh sage; 1 Tbsp. chopped fresh thyme; 1 Tbsp. chopped fresh rosemary; Season with salt & pepper to taste

impactmagazine.ca

This is one of those amazing holiday recipes for people who can’t believe how good vegan food can taste! With this easy and delicious stuffing, you won’t need any meat to impress. Just like the...

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at impactmagazine.ca.

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Ingredients

Around 7–8 cups day-old bread – country style is preferred
3 vegan sausages, crumbled
3 Tbsp. vegan butter
1 large white onion, finely minced
3 medium-sized celery stalks, finely minced
3 cloves garlic, pressed
1 heaping cup fresh cranberries
Egg replacement – for 2 eggs, 2 eggs also works fine if you’re not vegan
3 cups vegetable stock (unsalted) or 1 1/2 Tbsp. vegetable stock paste and 3 cups water, well combined
2 Tbsp. chopped fresh sage
1 Tbsp. chopped fresh thyme
1 Tbsp. chopped fresh rosemary
Season with salt & pepper to taste