Vegan Apple Cinnamon Stuffing Food

VEGAN APPLE, SAGE, AND SAUSAGE STUFFING

Steps:

• Preheat oven to 375°F (190°C)
• In a large cast-iron skillet or Dutch oven, heat the olive oil and butter on medium-high heat. When the oil is hot, add the onion and celery and stir well. Cook for five minutes, stirring frequently.
• Add the apples and stir to combine. Cook for 10 minutes, stirring frequently.
• Add the garlic and sausage and stir to combine. Cook for 5 minutes, stirring frequently.
• Add the toasted walnuts, herbs, and salt and pepper and stir to combine and cook for two minutes.
• Stir in the breadcrumbs and pour the vegetable broth evenly over the top. Stir the broth in until the bread is covered in the broth. You can add more if there are any dry crumbs, but you don't want them swimming in liquid or it will get mushy.
• Put the pan in the oven and roast for 15 minutes, or until the top is browned and crispy.
• Enjoy!

VEGAN STUFFING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Spread bread cubes on the prepared baking sheet. Toast in the preheated oven until fragrant and slightly golden, about 10 minutes. Remove from oven, leaving oven on. Let bread cool and transfer to a large bowl.
• While bread is toasting, melt 2 tablespoons margarine in a large saucepan over medium heat. Add mushrooms and onions. Cook until onions are slightly translucent, about 5 minutes. Add a splash of vegetable broth is moisture is needed. Add sage, rosemary, thyme, salt, and black pepper. Cook and stir with a wooden spoon until combined, about 2 minutes more.
• Pour mushroom mixture into the bowl with the toasted bread. Toss to evenly distribute. Pour 6 tablespoons melted margarine and vegan broth over the mixture. Add cranberries, apple, and parsley. Mix thoroughly but gently. Spread stuffing into a casserole dish and cover with aluminum foil.
• Bake in the preheated oven for 45 minutes; check at 25 minutes to prevent burning. Uncover and stir gently. Continue baking until top is browned, about 15 minutes more. Allow to cool slightly before serving.

VEGAN APPLE SAUSAGE STUFFING

Steps:

• Saute the onions, celery and garlic in a little bit of oil or butter over medium-high heat until limp.
• Cook the sausage according to directions.
• Mix everything together and bake in a greased baking dish for one hour at 350.

VEGAN STUFFING

Steps:

• Put the linseeds in a small bowl and mix with 2 tbsp water, then set aside for 5-10 mins until the water thickens to a gluey consistency. Meanwhile, put the onion in a food processor and whizz until finely chopped. Heat the oil in a frying pan, tip in the onion and cook for 5 mins until softened.
• Tip the nuts into the food processor and whizz until coarsely chopped. Sprinkle 3 tbsp of the nuts over a plate and set aside. Add the lentils, breadcrumbs, sage, apple, soaked linseeds (plus any liquid in the bowl), chopped onions and plenty of seasoning to the processor. Pulse to blend the mixture until just combined - don't chop too finely or the stuffing will lose its nice nutty texture.
• Oil and line a baking tray with foil. Remove the blade from the processor and oil your hands. Scoop out walnut-sized chunks of stuffing, roll into balls, then roll on the plate of chopped nuts to coat. Place on the prepared baking tray. Can be covered with cling film and chilled for up to two days or frozen for two months.
• Heat oven to 200C/180C fan/gas 6. Unwrap (if chilled) and bake for 25-30 mins until the nuts are a little darker and the balls have firmed up slightly - they will be softer than traditional stuffing balls but will firm up after a few mins cooling. If you're cooking from frozen, bake for 35-40 mins.

VEGAN APPLE-CINNAMON STUFFING

Steps:

• Preheat oven to 350 degrees. Chop up your bread of choice into fairly small cubes. Put on a baking sheet and toast until golden brown (15-20 minutes).
• Shred the carrot. Chop the celery, apple (can leave skin on or remove), and onion.
• Heat olive oil in a large pot over high heat. Add fruit and simmer for a few minutes until soft. Add vinegar. salt, and seasonings. Cook another few minutes.
• Pour in vegetable broth and cook until it bubbles. Turn off the heat.
• Stir in brown sugar. Then add toasted bread cubes and stir until saturated.
• Spoon into lightly greased baking dish and bake at 350 degrees for 15-20 minutes until golden brown.