Vegetarian Sausage Stuffing

Serves 8–10


  • 1 cup raw walnuts, soaked for 30 minutes, drained
  • 4–5 garlic cloves, minced
  • 1 pound baby bella mushrooms
  • 1 tablespoon caraway seeds
  • 1 tablespoon fennel seed
  • ½ teaspoon chili powder
  • 1 tablespoon of Bragg Coconut Aminos
  • White wine for deglazing
  • Lotsa salt and black pepper

Chop up the soaked walnuts and mushrooms in a food processor until you have a sausage consistency. Beware not to overdo it, or you’ll have an off-putting smoothie.

Toast the seeds in a dry skillet. If using cast iron, add a little oil of your choice and then sauté the garlic a bit. Use water or white wine to deglaze the pan as needed. Add the mushroom and walnut mixture along with remaining spices. Sauté until the mixture browns, and the outside yields a crunchy texture. Add a bit of water or wine to keep things cooking and not too dry. 


  • 2 tablespoons butter (can use Miyoko’s Vegan Butter or olive oil)
  • 1 large chopped sweet onion
  • 1–2 chopped apples
  • 1½–2 cups of chopped celery, include the celery leaves
  • 1 pound stuffing bread, preferably with rye or pumpernickel 
  • Pinch of caraway or fennel seed
  • 2 cups of no-chicken broth
  • 2 eggs, whisked (optional)

Preheat oven to 400°. Melt butter over medium-high heat in a high-sided skillet or Dutch oven. Add the chopped onion, apples, and celery until soft, about 6–7 minutes. In a large mixing bowl, add the stuffing bread, sausage mix, and broth. Taste test the mixture. Feel free to add a pinch (or two or three) of caraway or fennel seed if needed. Gently toss until ingredients are mixed. Add to a 13×9 baking dish, and bake for 20-25 minutes, until a light crisp is formed on top.

Having a vegetarian or vegan alternative to traditional stuffing reflects our current eating habits, and it’s just as rich and satisfying. Dana Sobota