Ingredients
1⁄2 cup non-dairy butter
3 shallots, finely chopped
4 to 6 leaves fresh sage, finely chopped
2 small green apples, medium dice
1 teaspoon sea salt
1/2 teaspoon finely ground black pepper
1⁄2 cup toasted cashews
1 loaf sourdough bread, cut into large dice
1 1⁄2 cups vegetable broth (low-sodium)
2 tablespoons maple syrup
2 tablespoons unfiltered apple cider vinegar
Directions
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Preheat oven to 375 degrees.
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In a medium (4-quart) pot, heat butter over medium heat. When hot, add shallots and cook until translucent, about 3 to 4 minutes. Add sage, apples, sea salt and black pepper, and continue to cook until apples are soft. Remove from heat, and fold in cashews.
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In a large bowl, add bread, vegetable broth, maple syrup and vinegar. Fold in apple mixture.
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Pour stuffing mixture into a greased 8×8 baking dish and bake for about 30 to 40 minutes, or until bubbles appear in center of dish.
Serves 6 to 8
More vegan recipes by Spork Foods:
Seitan Wellington With Creamy Spinach Sauce
Pear, Fig and Sage Tarts With Roasted Garlic Aioli
Pumpkin Cheesecake With a Gingersnap Crust
