1 1/2 cups apple sage vegan sausage, chopped (I Use 2 links Field Roast Grain Meat Co. vegan sausage)
3 tablespoons vegan margarine
1 1/2 cups celery, sliced thinly
1 cup onion, chopped (white or yellow)
1/2 cup parsley, finely chopped
1 tablespoon poultry seasoning spice blend
1 1/4 cups roasted chestnuts, chopped
1 medium apple, chopped (granny smith, fuji or honeycrisp are my favorites)
5 leaves fresh sage, chopped, divided
1/4 teaspoon black pepper
1 1/4 cups vegetable broth
1/4 cup walnuts, crushed
6 to 7 cups bread cubes, crust removed and diced
1. Prepare the diced vegan sausage by sauteing in a skillet until the bits become browned and a bit crispy on the outside. Set aside. In a medium soup pan, turn heat on medium-high and melt margarine. Add the celery, onion, parsley and poultry seasoning. Saute until tender.
2. Add chestnuts, apple, 1/2 of your sage, and pepper. Saute until tender. Add broth and walnuts. Let simmer for a few seconds. Fold in your bread cubes. Try not to 'mash' the bread, but you also want it soaked through.
3. You may need to add more or less bread cubes depending on the dryness of your bread. Add more broth if too dry. Fold in your sausage bits and other half of fresh sage.
Source of recipe: I wrote and posted this recipe on my blog www.healthy-happy-life.com