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Cornbread ‘Sausage’ Stuffing
By: The Jaroudi Family
Ingredients:
Cornbread:
1 1/4 cup cornmeal
1 1/4 cup oat flour
1 cup water + 3 tbsp flax meal (mix together)
1 tsp miso
1/2 cup date syrup
1/2 teaspoon baking soda
1 tsp thyme
1 tsp rosemary
1 tsp parsley
‘Sausage’:
1 cup rolled oats
1 - 15oz can of black beans rinsed and drained
2 flax eggs (2 tbsp flax meal mixed with 6 tbsp water mixed and set aside for 15 minutes)
2 tbsp store-bought sausage seasoning – We found ours (salt-free) on Amazon
Sauce:
½ cup nondairy milk (unsweetened - unflavored)
½ cup vegetable broth
½ tsp lemon juice
1 tbsp nutritional yeast
1 tbsp Herbes de Provence
1 tbsp oat flour
Directions:
Part One – Make Cornbread
Add all the ingredients for the cornbread in a large bowl. Mix well to combined and add to a silicone baking dish [or line a baking dish with parchment paper]
9×2-inch round pan or 8×2-inch square pan //or a muffin pan
Bake cornbread at 350 degrees for 20 minutes
Let cornbread cool completely – crumble cornbread
Part Two – Make ‘Sausage Crumbles
Add all “sausage” ingredients to a food processor and blend until well combined
On a parchment-lined baking dish, sprinkle the mixture into small pieces
Bake at 350 degrees for 30 minutes
Add “sausage” crumbles to cornbread mixture.
Part Three - Make Sauce
Add all of the sauce ingredients into a bowl or jar – mix well
Pour sauce over cornbread and ‘sausage’ crumbles.
Part Four – Baking Time
Bake at 350 degrees for 30 minutes covered with tin foil
Remove tin foil and bake for 10 more minutes
Serve warm! Enjoy!
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