VEGAN MUSHROOM STUFFING

INGREDIENTS

• 1 large loaf whole wheat bread, cubed and dried (about 10 cups)

• 4 tablespoon olive oil

• 1 medium-large yellow onions, diced

• 3 medium stalks celery, chopped

• 1 pound mushrooms, thinly sliced (mix of cremini, shiitake and/or oyster)

• 1 tbsp Shoyu or Tamari

• 2/3 c Dried Cherries

• 1 tbsp fresh thyme

• 1 tbsp Rosemary , 1 bay leaf

• 3 tablespoons fresh sage

• 1⁄4 cup chopped flat leaf parsley

• 2 flax “eggs”, lightly beaten (flax seed “egg” _1oz hot water to 1 tbsp ground

flax seed)

• 11⁄2 to 2 cups vegetable broth

• Salt and pepper to taste

• 1 package Nutcase Vegan Meats Breakfast Sausage

PREPARATION

1 Heat the oven to 350 degrees.

2 Heat the 1 tbsp of olive oil in a large pot. Brown the NVM Breakfast Sausage

in walnut sized pieces. Reserve to the side. In the same pan add 2 tbsp of

oil over medium high heat. Add the onions, and celery, and sauté for 10

minutes. Add the mushrooms and cook for 5 minutes more. Turn off heat

and add the bread, precooked Nutcase Vegan Meats breakfast sausage,

herbs, dried cherries, olive oil and flax “eggs”. Mix well, then add broth

until the stuffing is quite moist but not overly soggy. Add salt and pepper if

you’d like.

3 Place in an oiled casserole dish, cover with foil and bake for 30 minutes.