RECIPE: VEGAN "SAUSAGE" STUFFING

A few people emailed me asking for a healthier holiday stuffing recipe so I decided to post it. After all, there are wedding gowns and honeymoon attire to fit into! ;-)

This is the vegan version of my Mom's stuffing. Its an exact duplicate in flavor and texture. One year my version was accidentally set out on the table next to hers and no one noticed the difference. In fact, my bowl was finished off before hers. I have been cooking since I was 8 years old so I do things like my Nona...by feel. I don't measure things unless I am baking. Like love, cooking should express your personal tastes so experiment and enjoy.

This is best made the day before to let all the favors come out and blend. If you would like step -by - step photos, please go HERE I haven't figured out how to get photos into the body of the post yet.


Ingredients:

1 onion
1 bell pepper
few stalks of celery, sliced
package of mushrooms, sliced
1 apple or other fruit or raisins
handful of walnuts - optional
veggie broth - I use organic, low sodium
package of vegan sausage - or use Jimmy Dean real Italian sausage if you aren't vegan
bread and or cornbread cubes - note: go for the best you can find as far as ingredients or make your own. The prepackaged ones can contain so much bad stuff like high fructose corn syrup and sodium. Also, if you are vegan, they can contain animal ingredients. Seasoned or not seasoned...your choice. If you choose the unseasoned, just add extra seasoning later.

olive oil - about a tablespoon or so to saute in
minced garlic - a few cloves or a generous tablespoon or so out of the jar
Anise or Fennel seed
red pepper flakes
Bell's Poultry seasoning
black pepper
salt - optional...I dont use it.
white wine - optional...would be excellent in it


Saute the onion, mushroom, pepper, celery, apple and walnuts in a tablespoon or two of olive oil and the garlic. Saute just until the veggies release their liquid....about a minute or three.


Add the sausage in, breaking it up into small pieces. At first, the veggie sausage will be a little "mushy" but it firms to the same texture as real sausage as it cooks. If you find the veggies and sausage are starting to stick to the pan, add in a small amount of water or veggie broth. Add in a 1/2 teaspoon or so of either anise or fennel seed and a shake or two of red pepper flakes...this gives it the "Italian sauage" flavor. Saute all of this together until the sausage is nice and firm and in small pieces and the veggies are cooked. About 5-10 minutes. Its ok if the veggies are getting mushy.


Add a package of veggie broth...approx 4 cups....and a cup of wine if you are using it. Add a generous amount of the Bell's Poultry Seasoning. Honestly I just dump it in. Start with a generous tablespoon and add more to suit your own taste. Bring to a boil.


Add a package of stuffing cubes and mix well. If its too mushy add more cubes ... or add more broth if its too dry. I work with 2 packages of bread cubes and 2 packages of broth. I start using one of each then adjust texture using the second packages.



ENJOY!

Happy Holiday Season everyone.