Kristi Whitley

Healthy Living

Bread and Sausage Stuffing Vegan

From Meat Out Mondays

Ingredients for base:

1 Tbsp. olive oil

1 cup finely chopped leek
3/4 cup finely chopped celery
1 finely chopped shallot
2 garlic cloves, minced
1 Tbsp. finely chopped sage
1 tsp. finely chopped rosemary
1/2 tsp. nutmeg
1/4 tsp. salt & pepper
1/2 cup vegetable broth
1/2 cup dried cranberries
1/3 cup finely chopped parsley

Ingredients for stuffing:

3 vegan apple sage sausages, made by Field Roast
4 cups cubed multigrain bread
2 Tbsp. olive oil
1 tsp. fresh thyme
1/4 tsp. salt & pepper

Directions:

1. Preheat oven to 400°F.

2. Chop up the vegan sausage into small pieces and toss with bread in olive oil, thyme, salt, and pepper.

3. Place on baking sheet and bake for 20 minutes. Flip and toss halfway through baking time.

4. While sausage and bread bake, add olive oil to a pan over medium heat. Saute the leek, celery, and shallot for 4 minutes.

5. Reduce heat to low and add in garlic, sage, rosemary, nutmeg, salt, and pepper and cook for 2 more minutes.

6. Add in the vegetable broth and simmer, stirring occasionally, for 5 minutes. Add in cranberries and parsley, and cook for 2 more minutes.

7. In a large bowl, combine the base and stuffing mixtures together. Serve warm and enjoy!