Vegan Apple Sausage Stuffing

About the Recipe

Ingredients

Makes 6 Servings

1 loaf or 7 c (315 g) French bread, cut into large cubes
1 carrot, chopped
12 celery sticks, chopped
1 yellow onion, chopped
8 oz (227 g) vegan apple sage sausage, diced
1/4 c (36 g) roasted chestnuts, chopped
1 tsp (5 mL) sage, chopped
1 tbsp (15 mL) ground flaxseed
1 c (240 mL) low-fat nondairy milk
1 c (240 mL) low-sodium vegetable stock
1/2 tsp (2.5 mL) salt

Directions

1. Preheat oven to 375 F (191 C).

    

   Spread cubed bread on a sheet pan and toast in oven, about 5 minutes. Set aside.

   
   
   

2. Puree carrot, onion, and celery in a blender or food processor until it becomes a fine pulp. Set aside.

   
   
   

3. Set a large saute pan to medium heat and add the vegan sausage. Cook sausage, stirring frequently until slightly brown, about 5-7 minutes. Remove from pan and set aside.

   
   
   

4. Add vegetable puree to saute pan, reduce heat to low, and cook until almost dry, about 7 minutes. Remove from pan and set aside.

   
   
   

5. In a large bowl, combine sausage, vegetable puree, bread, chestnuts, and chopped sage.

   
   
   

6. In a medium bowl, create the flax egg by combining ground flax seed and 2 1/2 tbsp (37.5 mL) of water. Let sit for 5 minutes. Add in vegetable stock, salt, and milk and whisk well. Pour this over the bread mixture and fold to combine.

   
   
   

7. Place mixture in an 8-by-12-inch (20-by-30-cm) baking dish and bake uncovered for 30 minutes, or until top is golden brown.

   
   
   

8. Notes:

   - A stick of celery is also called a rib of celery. A celery stalk is the whole bunch!

   - Unsweetened soy milk works great, but any low-fat, unsweetened option will do!

   
   
   

Nutrition Facts