Soy Chorizo Stuffing
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This Soy Chorizo Stuffing is a fun twist on a Thanksgiving classic. The perfect vegan thanksgiving side dish with a little kick!
Thanksgiving is officially a few weeks away and I could not be more excited to share this fun Thanksgiving side dish with you – today we are making Soy Chorizo Stuffing! I actually got the inspo for this recipe a year ago when I was watching an episode of Beat Bobby Flay. Bobby made a stuffing with chorizo and I knew right away that I needed to make a vegan version of it. This stuffing is so fun. It has so much flavor, a great crunch and is just super yummy. A great way to switch up your holiday menu.
here’s what you need
ingredients
- bread
- vegan butter
- soyrizo
- yellow onion
- bell pepper
- celery
- garlic
- smoked paprika, poultry seasoning, pepper
- parsley
- broth
- aquafaba
equipment
You will need a baking dish, baking sheet & mixing bowl.
steps
step 1: dry out the bread
The first step to any stuffing is drying out the bread. You want to use dry bread so it can absorb the veggies and broth without getting too soggy. You have a couple options of how to do this depending on how much time you have.
If you’re prepping the bread the day before, cube it and spread it out on baking sheets. Cover with a kitchen towel and let it sit out overnight.
If you’re prepping the bread the day of, you’ll want to bake it in a 350 degree oven for 15 minutes. This will dry the bread out and give it the feel of croutons.
step 2: make the soyrizo mix
Next we need to prep the soyrizo and veggies…aka where we get all the flavor.
Melt the vegan butter and add the soyrizo. Cook it down for a few minutes then add in the rest of the veggies & dry seasonings. Add in the fresh parsley and let it cook down a little longer. Finish it off with some broth and take the veggies off the heat.
Combine the dried out bread and the veggie mixture. Give everything a toss. Add in a little more broth and some aquafaba (chickpea liquid) as a binder. Transfer the mixture to a greased baking dish and bake for 45 minutes.
step 3: serve
When you pull this out of the oven it should smell amazing. The top should be crispy, the center should be moist.
This can easily be prepped ahead of time – just let it cool completely before covering and placing in the fridge. To reheat, place in the oven at 350 degrees for 30-45 minutes or until warmed through.
Serve this with all of your other favorite holiday sides!
tips & tricks
Poultry seasoning is just a seasoning blend – you can find it in the spice aisle at the grocery store.
If prepping the bread the day before cooking, spread the cubes out on a baking sheet, cover with a kitchen towel and allow to dry out overnight. If you do this you can skip baking the bread.
Aquafaba is the liquid in a can of chickpeas – it will act as the binder.
need more recipe inspo? check these out:
Soy Chorizo Stuffing
Ingredients
- 12 cups bread cubed, I used french bread
- 6 tablespoons vegan butter
- 6 ounces soyrizo
- 1 small yellow onion diced
- 1 bell pepper diced
- 1 cup celery diced
- 3 cloves garlic minced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon pepper
- 1/2 bunch parsley chopped
- 2 cups broth I used vegan chicken broth
- 2 tablespoons aquafaba see notes
Equipment
- mixing bowl
Instructions
- Preheat the oven to 350 degrees and grease a 9×13 baking dish. Cube the bread and spread it out on 1 or 2 baking sheets. Place in the oven and bake for 15 minutes. It should be dry like croutons. Remove from the oven.
- Meanwhile, melt the butter in a pan over medium heat. Add the soyrizo and cook for 5 minutes. Add the onion, bell pepper, celery, garlic and dry seasonings. Cook for 5 minutes, stirring frequently. Add the parsley and cook for another 3 minutes. Stir in 1 cup of broth and remove from the heat.
- Combine the bread and veggie mixture in a large mixing bowl. Toss to combine. Add the remaining 1 cup of broth & the aquafaba and toss until moist and combined. Transfer to the prepared baking dish.
- Bake uncovered for 45 minutes – be sure to check it after 30 minutes to make sure it isn't getting too browned on top. If it is, you can cover it with foil for the last 15 minutes of cooking.
- Remove from the oven and serve immediately.
Video
Notes
- Poultry seasoning is just a seasoning blend – you can find it in the spice aisle at the grocery store.
- If prepping the bread the day before cooking, spread the cubes out on a baking sheet, cover with a kitchen towel and allow to dry out overnight. If you do this you can skip baking the bread.
- Aquafaba is the liquid in a can of chickpeas – it will act as the binder.
- This can easily be prepped ahead of time – just cook it, let it cool completely then cover and place it in the fridge. To reheat, place in the oven at 350 degrees for 30-45 minutes or until warmed through.
