* Exported from MasterCook *
Slow Cooker Apple and Sausage Stuffing - Vegan
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowFat (Less than 20%)
WW
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil
1 small onion -- minced
2 cloves garlic & herb goat cheese -- minced
4 stalks celery -- minced
2 apple -- peeled, cored and chopped
10 ounces diced stale bread -- or 1 (10 ounce) package organic stuffing mix
2 cups water
2 tablespoons vegan chicken-flavored bouillon -- or 4 Tablespoons Chickeny Bouillon
1/2 pound soy sausage crumbles -- cooked, or Vegan Gluten-Free Apple Sage Sausage (below)
salt -- to taste
Heat the oil in a skillet over medium heat and saute the onion until
translucent, 3 to 5 minutes. Add the garlic and celery and saute for 3 to
4 minutes longer, until the celery is soft. Oil the crock of your slow
cooker. Combine the sauteed vegetables with the remaining ingredients in
the slow cooker. Cook on high for 2 to 3 hours, with the lid propped up on
the handle of a wooden spoon, stirring every 20 to 30 minutes.
Yield: 8 servings
Prep time: 20 mins
Cook time: 2 to 3 hours
AuthorNote: This is a perfect side dish to bring to an omnivore holiday
dinner. It helps me avoid the hidden meat that could be lurking in other
stuffings.
Vegan Gluten-Free Apple Sage Sausage
2 cups brown rice
1 1/2 cups walnut pieces
2 tablespoons nutritional yeast
1 cup applesauce
2 tablespoons flaxseed -- mixed with 2 tablespoons warm water
1 tablespoon vegan chicken-flavored bouillon -- or 2
tablespoons Chickeny Bouillon
2 tablespoons sage
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon Hungarian paprika
1/2 teaspoon salt -- to 1 teaspoon, to taste. Use less if your
bouillon is salty
pepper -- to taste
In a food processor, pulse the walnuts and cooked rice until the mixture
is coarsely ground but not pureed. Combine the nut mixture with the
remaining ingredients in a large mixing bowl. Cover and refrigerate until
ready to cook.
Preheat the oven to 350F. Oil a baking sheet.
Form the mixture into patties.
Bake in the oven for about 15 minutes, then turn them over and cook for 10
to 15 more minutes.
Makes 6 to 8 servings
AuthorNote: this is great way to make your own vegan sausage to use in
other recipes. The texture is similar to Gimme Lean. You can cook in the
oven or stove top. The cooked patties cook great, so make a batch once a
month.
Per Serving (excluding unknown items): 415 Calories; 18g Fat (37.4%
calories from fat); 13g Protein; 55g Carbohydrate; 5g Dietary Fiber; 0mg
Cholesterol; 172mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 1/2
Fruit; 3 Fat.
Source:
"Vegan Slow Cooker by Kathy Hester, 2011"
S(Formatted by Chupa Babi):
"Jan 2012"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 300 Calories; 6g Fat (18.6%
calories from fat); 24g Protein; 40g Carbohydrate; 8g Dietary Fiber; 5mg
Cholesterol; 642mg Sodium. Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat;
1/2 Vegetable; 1/2 Fruit; 1 Fat.
Nutr. Assoc. : 0 0 0 0 0 5165 0 0 26389 0
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