Ingredients

The following ingredients have 8 Servings
  • 2 tablespoon extra-virgin olive oil
  • 1 tablespoon vegan butter
  • 1 large Vidalia onion (diced)
  • 3 celery stalks (diced)
  • 2 medium apples (cored, peeled and diced)
  • 2 garlic cloves (minced)
  • 1 cup chopped walnuts (toasted)
  • 2 vegan sausages (chopped (we use Beyond Meat’s Hot Italian))
  • 2 tablespoon fresh sage (minced)
  • 2 tablespoon fresh thyme (minced)
  • Sea salt and black pepper to taste
  • 1 14 oz bag unseasoned cubed breadcrumbs
  • 3 cups low-sodium vegetable broth

Instruction

  • Preheat oven to 375°F (190°C)
  • In a large cast-iron skillet or Dutch oven, heat the olive oil and butter on medium-high heat. When the oil is hot, add the onion and celery and stir well. Cook for five minutes, stirring frequently.
  • Add the apples and stir to combine. Cook for 10 minutes, stirring frequently.
  • Add the garlic and sausage and stir to combine. Cook for 5 minutes, stirring frequently.
  • Add the toasted walnuts, herbs, and salt and pepper and stir to combine and cook for two minutes.
  • Stir in the breadcrumbs and pour the vegetable broth evenly over the top. Stir the broth in until the bread is covered in the broth. You can add more if there are any dry crumbs, but you don’t want them swimming in liquid or it will get mushy.
  • Put the pan in the oven and roast for 15 minutes, or until the top is browned and crispy.
  • Enjoy!