Vegan Sausage Stuffing (Fennel & Sage)

Oliver Pau
Vegan "Sausage" Stuffing (Fennel & Sage)

Vegan "Sausage" Stuffing (Fennel & Sage)

Oliver Pau

Servings

2

Cuisine

Category

Crumbles

Here's a vegan sausage stuffing perfect for your fall and/or holiday table. Use this stuffing as a side dish or use it to make a super flavorful stuffed acorn squash. The fennel and sage crumbles make this a herby, savory treat.

Ingredients

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    • 1 cup (120 g) Fennel & Sage plant protein mix

    • ⅓ cup water

    • 1 teaspoon liquid aminos, tamari or soy sauce (optional)

    • 1 teaspoon maple syrup (optional)

    • A pinch of salt, if needed

    • 1 tablespoon oil

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    • 5 oz stuffing mix (½ package)

    • 1 cup vegetable stock

    • ½ small onion, diced

    • 2 stalks celery, diced

    • 1 carrot, diced

    • 2 tablespoons vegan butter

    • 1 tablespoon oil

    • Salt, to taste

    • ¼ cup dried cranberries (optional)

    • ¼ cup walnuts (optional)

    Directions

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      1. Put fennel & sage plant protein mix in a bowl. To add extra flavor to the water, in a separate cup, combine the water, liquid aminos, and maple syrup.

      2. Gradually add water into the bowl while stirring frequently with a fork. Stop adding water when the mixture is just moist. If the mix is too dry, add one teaspoon of water at a time and continue stirring until the dry mix is no longer visible. Let mixture rest while you heat up the pan.

      3. Heat a wide pan over medium heat. Add oil to cover the bottom of the pan. Break mixture into crumbles and add it to the pan in a single layer. Fry for about 5-6 minutes, stirring regularly, until crispy. Remove crumbles from pan.

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      1. Heat a wide pan over medium heat. Add oil to cover the bottom of the pan. Add diced onions and a pinch of salt. Stir regularly for about 5 minutes, or until they’re soft and take on a pale golden color.

      2. Add carrots to the pan and continue to stir regularly for 3-5 minutes. Add the celery to the pan and stir for another 3-5 minutes until the all vegetables have softened. Remove vegetables from pan.

      3. In a medium saucepan, bring broth and water to a boil. Turn off heat and add vegetables and stuffing. Mix thoroughly, cover and let stand for 5 minutes. See note.

      4. Fluff with fork and fold in sausage crumbles, cranberries and walnuts, if using. For a crunchy top, place in a baking pan and bake in oven for 10 minutes at 350°F

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