Ingredients
Crumble Ingredients
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1 cup (120 g) Fennel & Sage plant protein mix
⅓ cup water
1 teaspoon liquid aminos, tamari or soy sauce (optional)
1 teaspoon maple syrup (optional)
A pinch of salt, if needed
1 tablespoon oil
Stuffing Ingredients
5 oz stuffing mix (½ package)
1 cup vegetable stock
½ small onion, diced
2 stalks celery, diced
1 carrot, diced
2 tablespoons vegan butter
1 tablespoon oil
Salt, to taste
¼ cup dried cranberries (optional)
¼ cup walnuts (optional)
Directions
Making the Crumbles
Put fennel & sage plant protein mix in a bowl. To add extra flavor to the water, in a separate cup, combine the water, liquid aminos, and maple syrup.
Gradually add water into the bowl while stirring frequently with a fork. Stop adding water when the mixture is just moist. If the mix is too dry, add one teaspoon of water at a time and continue stirring until the dry mix is no longer visible. Let mixture rest while you heat up the pan.
Heat a wide pan over medium heat. Add oil to cover the bottom of the pan. Break mixture into crumbles and add it to the pan in a single layer. Fry for about 5-6 minutes, stirring regularly, until crispy. Remove crumbles from pan.
Making the Stuffing
Heat a wide pan over medium heat. Add oil to cover the bottom of the pan. Add diced onions and a pinch of salt. Stir regularly for about 5 minutes, or until they’re soft and take on a pale golden color.
Add carrots to the pan and continue to stir regularly for 3-5 minutes. Add the celery to the pan and stir for another 3-5 minutes until the all vegetables have softened. Remove vegetables from pan.
In a medium saucepan, bring broth and water to a boil. Turn off heat and add vegetables and stuffing. Mix thoroughly, cover and let stand for 5 minutes. See note.
Fluff with fork and fold in sausage crumbles, cranberries and walnuts, if using. For a crunchy top, place in a baking pan and bake in oven for 10 minutes at 350°F
Recipe Note
These are the instructions on the package of stuffing that I used. Please follow the instructions on the back of your stuffing mix.
For a stuffed acorn squash, cut off end of squash and halve. Remove seeds, brush with olive oil and season with salt and pepper. Roast squash in oven at 400°F for 30 minutes until tender. Fill the squash with stuffing and return to over for 10 minutes until the top is brown and crunchy.
