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This delicious vegan stuffing recipe is one of my favorites. I eat it year round. But now it’s got a whole new spin with Himalayan Tartary Buckwheat (HTB) onboard.
That’s because Tartary, in case you haven’t heard, is an exceptional plant. It rocks four bioactive compounds—rutin, quercetin, luteolin, and hesperidin—and a powerhouse free-radical scavenger that’s considered pretty rare (2-HOBA).
It’s also a complete protein with all nine essential amino acids and boatloads of prebiotics. According to one report, it’s “the most immuneoactive, nutrient-dense plant yet discovered.”
It also rocks in tons of recipes including bread, cookies, pancakes, and sourdough croutons. The latter I use in this recipe along with veggies and herbs.
Vegan Sausage Stuffing Recipe
To make a rich vegan stuffing with Himalayan Tartary Buckwheat, you have to make the bread first. You can use either sourdough or country bread in this recipe. 👇
Himalayan Tartary Buckwheat Sourdough Bread
If you don’t have time for homemade, then just use your favorite, preferably organic. You’ll cut it up and make it into croutons either way.
For a quickie you can just buy the croutons, though making them from scratch is super easy. And they taste great! 😋
Here’s what you’ll need (full recipe below):
Equipment
- Baking pan.
- Skillet.
- Saucepan.
- Colander.
- Basting brush.
- Parchment paper.
- Flatware/cutlery.
- Knife set.
- Cutting board.
- Crockery.
Stuffing Ingredients
- Croutons.
- Veggie broth.
- Vegan sausage.
- Veggies & herbs.
- Italian herbs.
- Garlic.
- Olive oil.
- Vegan butter.
- Pink salt.
- Black pepper.
- Grains of paradise.
- Nutritional Yeast.
- Bragg Liquid Aminos.
Instructions
- Bake and cool the bread if you made it homemade.
- Cut into cubes and baste on a baking pan/parchment paper with melted butter, olive oil, garlic, and herbs.
- Bake until golden and crispy on 375 for 15-20 minutes.
- Meanwhile chop the veggies and heat a skillet with olive oil and butter. Sauté the sausage, veggies, and herbs, adding the greens, parsley, garlic, and nutritional yeast at the end.
- Mix in the croutons and slowly add the veggie broth and Bragg, stirring and moistening to preferred consistency.
- Season to taste and serve. You can also bake it with vegan cheese and crushed croutons on top for a tasty casserole.
For the recipe to sourdough garlic croutons go here.
If you’re interested in learning more about Himalayan Tartary Buckwheat go here. To get the HTB nutrition flour I use in recipes go here.
Vegan Stuffing Recipe
Equipment
Ingredients
- 8 cups croutons.
- 2-3 cups veggie broth.
- 1 pkg vegan sausage.
- 3/4 cup onion. (fresh chopped.)
- 3/4 cup leek. (fresh chopped)
- 2 tbsp garlic (fresh chopped)
- 1 cup mixed greens.
- 1/2 cup parsley. (fresh chopped)
- 3 tbsp Italian herbs.
- 1 tbsp garlic powder.
- 4 tbsp extra virgin olive oil.
- 4 tbsp vegan butter.
- 1 tsp pink salt.
- 1 tsp black pepper.
- tsp grains of paradise.
- 2 tbsp nutritional yeast.
- 3 tbsp Bragg Liquid Aminos
Instructions
- Bake and cool the bread if you made it homemade.
- Cut into cubes and baste on a baking pan/parchment paper with melted butter, olive oil, garlic, and herbs.
- Bake until golden and crispy on 375 for 15-20 minutes.
- Meanwhile chop the veggies and heat a skillet with olive oil and butter. Sauté the sausage, veggies, and herbs, adding the greens, parsley, garlic, and nutritional yeast at the end.
- Mix in the croutons and slowly add the veggie broth and Bragg, stirring and moistening to preferred consistency.
- Season to taste and serve. You can also bake it with vegan cheese and crushed croutons on top for a tasty casserole.
Notes
Nutrition
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