Gluten Free Vegan Sausage & Cornbread Dressing
Thanksgiving can be a lot of work and let’s face it – a tad stressful even in the best of circumstances.
Now add in multiple food sensitivities and eating preferences and boy, oh boy!
At my house this year I will have several gluten free peeps, a few dairy free, a vegetarian, and a vegan. Oh, and a peanut allergy guy.
So, as you can tell, it gets a bit … complicated.
That’s why I try to keep it simple.
I have to make the “regular meal” (i.e. the same meal I have prepared for Thanksgiving for the last 135 years) otherwise certain family members will revolt. I have been doing Thanksgiving completely gluten free for ages now so that’s no big deal, but dairy free and vegan? This takes a little more thought.
One of my favorite parts about the Thanksgiving meal is the stuffing – it’s just the best part, in my humble opinion. So I would hate to deprive anyone of that part of the meal.
My traditional stuffing is a sausage and cornbread stuffing (gluten free of course) which is decidedly NOT dairy free and vegan. So, what to do?
Fortunately, I discovered Kim’s Simple Meals organic breakfast sausage – it is gluten and dairy free, organic, non-GMO, and vegan. Aha! I love this stuff – it is simple (just add water) and yet doesn’t seem like most “just-add-water” products out there due to the high quality of ingredients they use. Anyway, it’s the perfect substitute for country sausage in my traditional stuffing and has earned a place on my new and revised holiday menu!
- Gluten free nonstick cooking spray
- 1 (7 ounce) package Kim’s Simple Meals Organic Breakfast Sausage
- 1 recipe vegan cornbread recipe follows
- 6 slices gluten free vegan bread
- 4 ounces dairy free butter substitute
- 4 tablespoons olive oil use divided
- 1 large white or yellow onion diced
- 2 large carrots chopped
- 1 head celery sliced
- 1 tablespoon poultry seasoning
- 2 teaspoons kosher or fine sea salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 2 large apples peeled, cored, and chopped
- 1 cup unsweetened apple sauce
- 1 cup gluten free vegetable broth
Preheat oven to 350 degrees. Spray a large (3 – 4 quart) baking dish with cooking spray. Also spray a baking sheet with cooking spray.
Bring two cups of water to a boil, add the Kim’s Simple Meals Organic Breakfast Sausage and stir. Take off the heat and let sit for 5 minutes. Scoop the mixture with an ice cream scoop onto the prepared baking sheet, flatten the balls into patties and bake for 15 minutes. Flip the patties and bake for another 15 minutes. Let sit until cool enough to handle then crumble into a very large mixing bowl.
Crumble the cornbread and place on a baking sheet. Cut the bread into 1-inch pieces and place on another baking dish. Place in the oven and cook (stirring occasionally) until the cornbread and bread are toasted, 10 – 15 minutes. Add both breads to the sausage.
In a large skillet over medium heat, combine the dairy free butter with 2 tablespoons olive oil, and melt the butter. Add the onions, carrots, celery, poultry seasoning, salt, pepper, and garlic powder and cook, stirring occasionally, until the vegetables are soft and just beginning to brown. Add to the bread along with the apples, apple sauce, and vegetable broth. Stir to combine. Pour the mixture into the prepared baking dish and drizzle the top with 2 tablespoons olive oil.
Bake for 30 minutes or until browned on top. Serve warm.
- Gluten free nonstick cooking spray
- 2 cups dairy free milk of choice
- 2 teaspoons apple cider vinegar
- 2 cups gluten free cornmeal
- 1 cup gluten free all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher or fine sea salt
- 1/3 cup vegetable oil grapeseed oil, or melted coconut oil
- 3 tablespoons maple syrup
Preheat the oven to 400 degrees. Grease an 8- or 9-inch baking dish generously with cooking spray.
Combine the dairy free milk and apple cider vinegar and let sit for 5 minutes.
In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt. Add the milk mixture, oil, and maple syrup and stir until fully combined.
Pour into the prepared pan and bake for 35 minutes or until browned, the top feels firm to the touch, and a toothpick inserted into the center comes out clean. Let cool for 10 minutes.
Cut into squares and serve.
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