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Vegan Sausage Stuffing Casserole s a treat and it's made with cornbread stuffing.
5 from 6 votes

Vegan Sausage Stuffing Casserole

Vegan Sausage Stuffing Casserole at Thanksgiving is a treat and it's made with cornbread stuffing.
Course Side Dish
Cuisine Dressing, Thanksgiving
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 10 Servings
Calories 256kcal


  • 16 oz cornbread stuffing
  • 1/2 cup dairy free butter
  • 1 cup onion - finely diced or pulsed in a food processor
  • 8 ounces mushrooms, sliced
  • 2 cups vegetable broth - use low sodium if you would like to watch salt intake
  • 8 ounces plant based sausage - Field Roast uses Vital Wheat Gluten and it's delicious
  • 1 teaspoon sea salt
  • dash pepper
  • 1 teaspoon dried sage
  • 1/2 teaspoon gourmet spike spice
  • Garnished with fresh rosemary


  • Melt 2 tablespoons of the dairy free butter in a large skillet and keep on medium low.
  • Add the onion and mushrooms and saute for 15 minutes or until onion becomes translucent.
  • Meanwhile, put the sausage in a food processor and process for just a few seconds to get crumbles.
  • Add 1 more tablespoon of the melted butter.
  • Put the crumbled sausage in the large skillet along with the onions.
  • Add sage, gourmet spike spice, salt and pepper.  Cook and stir one minute.
  • In a large bowl add breadcrumbs and the sausage mixture. Stir well.
  • Add vegetable broth and the remaining butter. Stir until well combined.
  • Turn all of the mixture into a 9" x 13" casserole dish.
  • Cover and bake at 350° for 20 minutes.  Remove from oven and serve.


Serving: 1Serving | Calories: 256kcal | Carbohydrates: 30g | Protein: 10g | Fat: 10g | Saturated Fat: 2g | Sodium: 948mg | Potassium: 239mg | Fiber: 2g | Sugar: 4g | Vitamin A: 430IU | Vitamin C: 1.7mg | Calcium: 42mg | Iron: 6.7mg