Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
mmmelissa, 11/26/07
Stuffed But Still Stuffin' StuffingIngredients (use vegan versions): 1/8 tub vegan butter spread (Earth Balance was used)
1/4 cup diced onions
1 cup diced celery hearts
1 large Fuji apple, diced
8 breakfast vegan faux sausage, diced
4 cups dry day old bread, cubed and de-crusted
1/2 cube vegan bouillon
coarse ground pepper to taste
sea salt to taste
flax seeds (because I put it in everything)
Directions:In a large pot, melt down Earth Balance to liquid. Add onions and celery, saute until nearly transparent. Add diced apple, saute until aromatic (I sauted until it 'dissolved').
Toss in breakfast sausage and brown.
In a separate pan, dissolve vegan bouillon cube in 1 cup boiling water.
Add bread cubes to pot of veggies and sausage. Sprinkle salt, pepper and flax seed to your hearts content. Stir well.
Slowly add (some/all) broth until all ingredients blend to desired consistency.
Transfer stuffing to oven safe dish, bake at 350 degrees until slightly crispy on top.
Serve with roasted sweet potatoes and LOTS of gravy. ENJOY!
*Quantity of ingredients vary, so use your taste buds to guide you!
Serves: 4+
