Thanksgiving Series: Annie's Apple Cranberry Stuffing

Ingredients:

• 4 vegan sausage links (I used Beyond Meat Hot Italian)

• 4 Tbsp vegan butter (I used Miyoko’s)

• 1 cup chopped carrots (2 medium carrots)

• 1 large onion, chopped

• 1 cup chopped celery (3 stalks celery)

• 1 granny smith apple, cored, peeled, and chopped

• 1 tsp poultry seasoning

• Salt and pepper, to taste

• 1/3 cup dried cranberries/craisins

• 1 flax “egg” (1 Tbsp ground flax seed mixed with 3 Tbsp water, let sit 5 min until goopy)

• 1 package traditional stuffing mix (make sure it’s vegan! I used Whole Foods brand Multigrain stuffing mix), cooked according to package instructions

Instructions:

1. Preheat oven to 400 Fahrenheit.

2. Melt butter in a large pan over medium-high heat. Cook and crumble sausage until browned and crispy. Remove from pan and set aside.

3. Add carrots, onion, celery, apple, poultry seasoning, salt, and pepper to the residual oil in the pan. Saute until all veggies are soft.

4. Stir in dried cranberries, flax egg, prepared stuffing mix, and cooked vegan sausage crumbles until well combined.

5. Spread mixture evenly into a greased casserole dish and bake for 30 minutes until the top is crispy and browned.

6. Enjoy!