Vegan Apple Sausage Stuffing Food

VEGETARIAN BREAKFAST APPLE SAUSAGES RECIPE BY TASTY

Steps:

• Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and garlic and cook for about 4 minutes, until fragrant and the onion is translucent.
• Add the apples, mushrooms, fennel seeds, rosemary, sage, maple syrup, salt, and pepper and stir to combine. Reduce the heat to medium-low and cook for about 10 minutes, until the mixture is tender and the liquid released from the mushrooms has evaporated. Remove from the heat and let cool.
• Add the cannellini beans and chickpeas to a food processor and pulse into a smooth paste.
• Transfer the bean paste to a large bowl and add the apple/mushroom mixture and vital wheat gluten. Mix with a spatula and then your hands until well combined.
• Form the sausage mixture into a loaf, wrap in plastic wrap, and refrigerate for 2 hours.
• Unwrap the chilled sausage mixture and divide into 10-12 equal pieces, depending on what size sausages you would like.
• Roll a piece between your palms into a sausage shape. Place in the center of a large sheet of plastic wrap and roll the plastic over it so the sausage is completely encased. Twist the ends of the wrap and knot them together tightly. Repeat for each sausage.
• Bring a large pot of water to a simmer. Plunge the wrapped sausages in the water and simmer for 45-50 minutes, until the sausages are firm.
• Remove from the water and let cool for about 5 minutes, then unwrap.
• Heat the remaining tablespoon of olive oil in a large skillet over medium-low heat. Fry the sausages for 1-2 minutes on each side, until golden brown.
• Serve immediately or keep wrapped in the refrigerator for up to 4 days.
• Enjoy!

SAUSAGE & APPLE STUFFING

Steps:

• Heat the broth, celery, onion and apples in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables and apples are tender.
• Add the sausage and stuffing and stir lightly to coat.

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 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 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.

APPLE SAUSAGE STUFFING RECIPE BY TASTY

Steps:

• Preheat the oven to 425˚F (220˚C). Grease a 9x13-inch (23x33-cm) baking dish.
• Melt the butter in a large skillet over medium heat. Add the sausage and cook until browned and no longer pink, about 5 minutes.
• Add the celery, onions, and garlic. Cook until softened and golden, about 5 minutes.
• Add the apples, sage, and thyme. Cook until slightly softened, about 3 minutes.
• In a medium bowl, beat together the eggs, chicken stock, salt, and pepper.
• In a large bowl, combine the bread and cooked sausage mixture.
• Pour the egg mixture over the bread and vegetable mixture, and stir to coat.
• Transfer the stuffing to the prepared baking dish and cover with foil.
• Bake for 30 minutes, then remove the foil and bake for another 15 minutes, or until the top is golden brown.
• Enjoy!

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.