| Moderate | Vegan
Cheesy Stuffing Cupcakes
INGREDIENTS
Stuffing:
- 10 oz stuffing mix (store bought)
- 2 vegan brat style sausages crumbled or chopped
- 2 ribs celery chopped
- 1 ½ cups onion chopped
- 1 generous cup Follow Your Heart Dairy-Free Shredded Mozzarella
- 2 tsp fresh thyme chopped
- 2 ½ tbsp oil or vegan butter
- 1 ¾ cups vegan chicken broth
- salt & pepper to taste
Mashed Potato Topping:
- 2 ½ pounds gold potatoes
- ½ cup plant milk
- 3 tbsp vegan butter
- 3 tbsp Follow Your Heart Dairy-Free Sour Cream
- salt & pepper to taste
- sprigs of thyme for garnishing
Gravy:
- 3 tbsp vegan butter
- 3 tbsp flour
- 2 ½ cups vegan chicken broth warmed
- 1 tsp fresh thyme chopped
- ½ tsp poultry seasoning
- 1 tsp vegan Worcestershire sauce
INSTRUCTIONS
- Heat the vegan butter or oil in a large skillet on medium heat. Sauté the onions for about 5 minutes or until translucent.
- Add in the chopped thyme and celery then continue cooking for another 3-5 minutes. Add in the vegan sausage, mix well and allow to cook for 3-5 minutes, stirring occasionally. If the mixture gets dry add 1-2 tbsp of water.
- Add in the package of stuffing and mix thoroughly. Add in the heated vegan chicken broth, mix, cover and remove from heat for 5-6 minutes. Fluff with a fork and season with salt & pepper to taste. Add in the Mozzarella Shreds, mix well and set aside to cool slightly.
- Grease a muffin tin with twelve openings and fill each hole to the top with the stuffing mixture. Use your fingers to gently pack it down so the mixture has filled out the opening. Bake at 350° F for 25 minutes or until nicely browned.
- While the stuffing is baking make the mashed potatoes. Add the peeled and quartered potatoes to a pot of salted water and bring them to a boil. Boil for about 20-25 minutes or until fork tender. Drain and mash the potatoes along with the vegan butter, plant milk, Sour Cream, salt & pepper. You want the texture to be creamy but not too wet or too dry.
- Make the gravy by melting the butter in a small sauce pan on medium low heat. Add the flour and mix well. Use a whisk to stir the mixture as you cook it for another minute or two. Slowly add in the vegan chicken broth a little at a time. Mix until the liquid is incorporated before adding some more. Repeat this until all of the broth has been added.
- Add in the thyme, poultry seasoning and Worcestershire sauce and mix well. Lower the heat and let it simmer to reduce stirring occasionally. Keep warm until ready to serve.
