If you prefer a "meatier" vegetarian stuffing (or dressing, depending on where you're from!) for Thanksgiving or Christmas, try this vegetarian and vegan stuffing recipe, which uses GimmeLean brand mock meat sausage substitute along with all the traditional stuffing ingredients and Thanksgiving seasonings including onion, celery, garlic, sage, rosemary and thyme.
To save time, you may want to use a food processor to dice the celery and onion.
See also: All about vegetarian Thanksgivings
- 12 pieces bread, sliced into cubes and lightly toasted
- 1 onion, diced small
- 3 stalks celery, diced small
- 1 tbsp olive oil
- 2 packages GimmeLean vegetarian sausage substitute, crumbled
- 1/2 tsp powdered garlic
- 1/2 tsp sage
- 1/2 tsp rosemary
- 1/2 tsp thyme
- 1/2 tsp celery salt
- 1/4 tsp black pepper
- 2 cups vegetable broth
Pre-heat oven to 350 degrees.
Sautee the onion and celery for a minute or two in the olive oil, then break apart or crumble the vegetarian sausage into the pan, stirring frequently to avoid burning.
Add 2 tablespoons of the vegetable broth, and allow the sausage to cook, stirring occasionally, until the sausage is cooked, about 4 to 6 minutes.
Reduce heat to medium low and add the garlic and remaining spices, stirring to coat the sausage and vegetables.
Allow to cook for one to two minutes, then remove from heat.
In a large baking pan, combine the vegetables and sausage with the cubed bread and vegetable broth, gently tossing to combine.
Cover with aluminum foil and bake for 15 to 20 minutes, depending on how crunchy you like your stuffing.
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