Soysage Stuffing

  • Yield: 15 servings


1/4cup margarine
1tablespoon extra virgin olive oil
2cups soy sausage, broken into small pieces
1large onion, finely chopped
1cup celery, finely chopped
1cup mushroom, thinly sliced
1cup green bell pepper, finely chopped
1cup chopped walnuts
2 (14-ounce) packages plain bread cubes
1 1/2teaspoons dried sage
1teaspoon dried rosemary
1teaspoon dried thyme
1teaspoon salt
1/2teaspoon pepper
1/4teaspoon paprika
1/3cup fresh parsley, coarsely chopped
2 to 3cups vegetable broth


  1. Preheat oven to 350F.
  2. In a large sauté pan over medium-high heat, melt the margarine. Add the onion, celery, mushroom, pepper and walnut and cook for about 7 minutes, or until softened.
  3. In a separate sauce pan over medium-high, heat the oil and sauté the soysage for 5 minutes or until brown, crumbling as you stir.
  4. Add the browned soysage to your veggie mix pan and stir to combine. Transfer veggie soysage mixture to a large mixing bowl.
  5. Add the bread cubes, sage, rosemary, thyme, salt, pepper, paprika and parsley to the bowl and mix well. Gradually add the vegetable broth until the mixture is moist but not wet. Add about 1/2 cup at a time.
  6. Transfer to a greased baking dish and cover with foil. Bake in the oven for 40 minutes. Remove foil and cook for another 10 minutes.
Recipe by Kinzie of To Cheese or Not To Cheese?, courtesy of Meatless Monday


Nutritional Info *per serving

  • Calories 309
  • Fat 12.1g
  • Saturated Fat 1.8g
  • Cholesterol 0mg
  • Sodium 686mg
  • Potassium 242mg
  • Carbohydrate 41.4g
  • Fiber 3.5g
  • Sugars 4.5g
  • Protein 9.4g