d
In this recipe:
Original Breakfast Patties
Vegan Sausage and Butternut Squash Stuffing
We’re thankful for this animal-free stuffing because it’s flavorful and filling, just like all stuffings should be. Looking to spice up Thanksgiving or even your weeknight dinner? Serve this to your non-vegan family members and as they comment on how incredibly delicious it is, let them know that it’s meatless. Trust us, their reactions will be priceless.
Prep Time
30 minutes
Total Time
60 minutes
Serves
8-10
Ingredients
2
tablespoons extra-virgin olive oil, divided
1/2
small butternut squash, peeled, seeded, and diced, about 3 cups
1
package (7.4 oz) Nature’s Fynd Original Meatless Breakfast Patties, cooked according to package directions, chopped
1
small onion, diced, about ¾ cup
2
celery stalks, chopped, about 3⁄4 cup
4
cups cubed day-old bread (6 slices whole wheat or whole grain)
2
teaspoons finely chopped fresh sage
2
teaspoons fresh thyme leaves
1/2
cup finely chopped fresh parsley
2
cups low-sodium vegetable broth + more as needed
Kosher salt to taste
Steps
1.
Preheat oven to 400 degrees F. In a small bowl, toss squash with 1 tablespoon olive oil and a pinch of salt.
2.
Place on a parchment-lined baking sheet in an even layer and roast in the oven until soft, 15-20 minutes.
3.
Remove squash and reduce oven to 350 degrees F.
4.
Meanwhile, in a large skillet over medium heat, add 1 tablespoon olive oil. When shimmering, add onion and celery and cook 2-3 minutes until soft and translucent.
5.
Add bread, sage, thyme, and parsley and gently toss. Add roasted squash, Nature’s Fynd sausage, and 2 cups of stock.
6.
Season to taste with salt and add more stock if necessary.
7.
Place stuffing into a 2 or 3 quart baking dish. Bake until top is brown and crispy, 25-30 minutes. Serve.
Nutrition Information
Per serving (½ cup): Calories: 130 kcal, Fat: 4.5 g, Sat Fat: 0.5 g, Sodium: 300 mg, Carbohydrates: 20 g, Protein: 6 g
Allergen information: soy in breakfast patties, wheat in bread.
