Vegan Apple Sausage Stuffing Recipes

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!

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.

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.

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.