Vegan Apple Sage And Sausage Stuffing Food

SIMPLE VEGAN STUFFING

Steps:

• The night before, cube your bread and set it in a large bowl to dry out - you want it to be the texture of day old bread - noticeably dry but not rock hard.
• The day of, if you haven't already cooked your lentils, do so now by thoroughly rinsing 3/4 cup lentils in cold water, then adding to a small saucepan with 1 1/2 cups veggie broth or water (amount as original recipe is written // adjust if altering batch size).
• Cook over medium-high heat until a low boil is achieved, and then lower to a simmer and continue cooking uncovered for 20-30 minutes. Set aside.
• Preheat oven to 350 degrees F (176 C) and line a 9x13 pan (or comparable sized dish // as original recipe is written // adjust if altering batch size) with foil or spray with nonstick spray. Also prepare flax egg by mixing flaxseed meal and water and set aside.
• Sauté onion and celery in the olive oil or vegan butter and season with a bit of salt and pepper. Cook until fragrant and translucent - about 5 minutes. Set aside.
• To the bowl of bread, pour most of the broth then add the remaining ingredients (sage, cooked veggies, flax egg, and lentils) and mix with a wooden spoon. The key is to make sure it is about the consistency of a meatloaf: Moist but not soggy. It should hold its shape if formed into a shape but liquid shouldn't squeeze out of it. Too dry and it will be really dry after cooking. Too wet and it will be soggy and never get any crisp texture. If too dry, add more broth and mix again. If it's gotten too wet, add more bread.
• Transfer to the prepared pan and cover with foil. Bake for 45 minutes. Then remove the top layer of foil so the top can brown. Increase heat to 400 degrees F (204 C) and bake for another 10-15 minutes or until the top is well browned and crisp.
• Remove from oven and let cool slightly before serving. Leftovers reheat well in the microwave or oven, though best when fresh.
• This dish would be awesome with vegan mashed potatoes and my vegan mushroom gravy!

VEGAN APPLE AND SAUSAGE STUFFING

Steps:

• *You need stale bread in order to properly make this recipe. In order to do this, buy a loaf of Italian bread, cut it up into small 1/2" cubes and place on a tray in a single layer to dry out (get stale). This takes about a day or two. Once your bread is ready, then you can proceed with the rest of the recipe.
• Preheat oven to 350 degrees. Chop up all vegetables and herbs.
• Add 2 tablespoons of the butter to a large stock pot over medium heat.
• Add vegan sausage, 1 tablespoon of the sage and 1 sprig of thyme leaves. Cook the sausage according to the package, chopping it up while cooking until crumbly.
• Remove the sausage to a plate.
• In the same pot, add the remaining butter.
• Once melted, add in onions, celery, apples, and carrots. Cook for 5 minutes, stirring occasionally.
• Add in garlic and herbs, salt and pepper, and cook for 5 more minutes.
• Add in the cooked vegan sausage and stir together, cook for another minute or two.
• Add bread cubes and 1 cup of broth. Gently toss together. Turn off heat.
• Add In more broth, 1/2 cup at a time, stirring after each, until your mixture is soft. You may not use all the broth. *You do NOT want soggy bread or it won't cook properly.
• Place mixture in a lightly buttered 9x13 casserole dish and place a few pats of butter on top.
• Cover with foil (or a baking sheet if you avoid foil).
• Bake for 35 minutes. The uncover and cook for 15 more or until the bread pieces on top are golden brown.
• Remove from oven and let set 5 minutes before serving. Best served warm.

SAGE, SAUSAGE AND APPLE DRESSING

Steps:

• Preheat the oven to 325 degrees F.
• Put the stuffing cubes in a large bowl and set aside. Butter a 3-quart casserole dish.
• Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the sausage and break it up with a wooden spoon. Cook until it loses most of its pink color, but not so much that it's dry, about 5 minutes. Add the sausage and pan drippings to the stuffing cubes. Melt the remaining butter in the pan. Add the onion, apple, celery, and 1/2 teaspoon salt. Cook until the vegetables get soft, about 5 minutes. Add the broth and parsley and bring to a boil.
• Pour the vegetable mixture over the stuffing cubes and toss until evenly moistened. Mix in the walnuts and eggs. Loosely pack the dressing in the prepared pan and cook uncovered until the top forms a crust, about 40 minutes. Drizzle about 2 tablespoons of turkey pan drippings or melted butter over the top. Cook until the top is crisp and golden, about 20 minutes more.

VEGETARIAN SAUSAGE APPLE STUFFING

Steps:

• Preheat oven to 350.
• Spray a large casserole dish with non-stick spray.
• In a large bowl, add the stuffing crumbs, salt, pepper and bell's seasoning.
• Toss to mix well.
• In a large skillet, heat the butter, margarine or oil over medium heat.
• Add the celery and saute for a minute or two.
• Then add the onions, and saute another few minutes.
• Add the chopped sausage patties, the apple, and the nuts, and keep sauteeing until the onions are transluscent, the apples are just barely cooked through and the nuts are lightly toasted.
• Remove from the heat and pour this whole mixture into the stuffing crumb mixture.
• Toss all together to blend well.
• Boil the water and add the broth mix or cubes to the water and stir to dissolve.
• Add about half of the broth to the stuffing mixture and stir.
• Keep adding broth and mixing it in until the whole mixture is moistened to the stuffing consistency you like.
• Then add a little more of the broth to compensate for evaporation while it's baking.
• You don't want this too mushy.
• Taste and adjust seasonings.
• Dump the whole bowl of stuffing into the baking dish and spread out evenly.
• You can cover it at this point and refrigerate it until you're ready to bake it.
• Bake at 350 for about 30-40 minutes, until heated throughout and a bit crispy on top.
• If you need to keep it warm in the oven, keep it covered with a pan cover or aluminum foil.
• NOTES: Bell's Seasoning: Bell's seasoning is a fantastic chicken and stuffing seasoning mix that's been around for ages.
• I've seen it touted as Martha Stewart's secret stuffing ingredient, but my family's been using it forever, long before she was Martha Stewart!
• If you can't find it, it's a mixture of rosemary, oregano, sage, ginger, marjoram, thyme and pepper.
• If you can't get Bell's, use a mixture to your taste of whatever of those seasonings you can get your hands on, and go a little bit heavy on the sage.
• Bread Mixture: You want the stuffing mix that is just the cornbread crumbs or dried cubes, you don't want a Stovetop type mix.
• You can substitute 1/2 to 3/4 of a loaf of fresh bread, cubed, mixed with and 8x8" pan of crumbled cornbread.
• If using fresh bread, you'll need much less broth, and you might want to go a bit heavier on the seasonings.
• Taste first and see.
• Soy"sausage" patties: You can omit this completely if you desire and still have a great stuffing.
• Broth Mix: This is my secret to vegetarian cooking.
• The kosher broth mixes come in powder form in jars, and can be found in the kosher food section of the supermarket.
• Carmel Kosher and Manischewitz are two of the more popular brands.
• There are no mean products in them whatsover, and they are not only vegetarian, they are vegan too (I checked).
• They come in chicken, beef, onion, mushroom, and other flavors.
• And I personally like them better than the kinds that have meat in them.
• If you don't want to use them, then a vegetable broth mix would work fine.
• But I like the richness they can give to many vegetarian dishes.

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.

APPLE & SAGE VEGAN SAUSAGE

Steps:

• Place apples and water in a medium saucepan on medium heat and cook for about 15 minutes. After they have cooked reserve left over liquid from cooking the apples. Spread the apples out and allow them to cool.
• In a food processor pulse the oats a few times to break them up. Pour into a medium sized mixing bowl with the wheat gluten, nutritional yeast flakes, almond flour, brown rice, flaxseed, sugar, sage, garlic powder, lemon pepper, thyme, clove, pepper flakes, fennel and salt.
• Put apples in the food processor and add the 2 tablespoons of the reserved apple water, liquid smoke and vinegar. If there was no water left from cooking the apples, just add water. Puree for 2 minutes. To this add the dry ingredients from the mixing bowl and process until it mixes together and forms a ball in the processor. Take out of processor and place back into the mixing bowl.
• Preheat oven 300 degrees.
• To make the sausages, measure out 1 tablespoon for each sausage link. A tip, rubbing some oil inside the tablespoon helps the sausage dough from sticking to the spoon. First roll the dough into a ball, then between your hands to get the shape started. Then place it on a piece of wax paper and roll into a 3 1/2 inch link.
• Place them on a greased cookie sheet, spray the tops with a little oil, cover with aluminum foil loosely and place into the oven for 15 minutes. Turn them over, cover again and cook them another 15 minutes. Let rest for 5 minutes before eating.
• These can be frozen and reheated in the microwave.

HERBY SAUSAGE, APPLE & SOURDOUGH STUFFING

Steps:

• Heat the oven to 180C/160C fan/gas 4. Tear the bread into chunks, tip into a roasting tin and toss in the oil. Roast for 10-15 mins until crisp. Pour over the stock, then leave to cool.
• Heat the butter and a drop of oil in a pan. Cook the leeks and onions over a low-medium heat for 15 mins until soft and starting to caramelise. Stir in the fennel seeds. Leave to cool.
• Heat the oven to 200C/180C fan/gas 6. Squeeze the sausage meat from the skins into a bowl. Add the apples, herbs, egg, leek and onion mix, and a grinding of black pepper. Combine everything well with your hands. Mix in the bread and press into a roasting tin. Drizzle the sage leaves with oil and press onto the stuffing. Bake for 30 mins until golden.