Vegan Gluten-Free Thanksgiving: Stuffing-Muffins with Mashed Potatoes and Gravy

• Vegetarian

• Produce

  • 1 1/2 cups Celery
  • 4 cloves Garlic
  • 1 Onion, medium
  • 1 tsp Rosemary
  • 1 tsp Thyme

• Canned Goods

  • 2 1/2 cups Vegetable broth

• Condiments

  • 1 Egg replacer
  • 3 tbsp Vegan butter

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 Oil

• Bread & Baked Goods

  • 8 cups Bread cubes

Found on thecolorfulkitchen.com

Ingredients

• 8 cups bread cubes (about 1 loaf)
• 3 tbs vegan butter
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1.5 cups celery, diced
• 1 tsp thyme
• 1 tsp rosemary
• salt and pepper to taste
• 1 egg replacer (see info above)
• 2½ -3 cups vegetable broth
• oil for greasing muffin tin

Directions

• Preheat oven to 375°. Spread bread cubes out on baking sheet. Bake until toasted (about 10-15 minutes). Transfer bread to large bowl.
• Heat vegan butter in pan on stove at medium heat. Add onion, garlic and celery and sauté until vegetables are soft (about 15 minutes). Add mixture to bowl with bread cubes.
• Stir thyme, rosemary, salt, pepper and egg replacer into bowl.
• Slowly add vegetable broth, being careful not to make bread too soggy, and stir. I added 1 cup at a time and let it absorb for a minute before adding more.
• Grease mini muffin tin. Spoon mixture into each spot, packing it down and filling it slightly above the top. Bake in oven for 18-20 minutes, until edges are browned.
• Remove from oven and let sit until cool enough to handle. Add a scoop of mashed potatoes on each muffin and top with gravy.