Even though it isn’t Thanksgiving, in fact it’s summertime, the main dish I’m making tonight is screaming for a side of stuffing. What a great idea, little stuffing biscuits. They look so cute on the plate and I
bet kids would love them. Just add
some gravy and you’re all set.
Stuffing Biscuits
The Dirty Vegan Cookbook
Makes approx. 10 biscuits
1/4 cup
flaxseed, ground
3/4 cup
plain soy or almond milk
4 cups
cubed bread, any kind
2 tablespoons
vegan butter
1 small
onion, finely chopped
1/2 cup
celery, finely chopped
4 strips
vegan bacon, chopped **I didn’t
use
1/4 cup
vegetable stock
1 teaspoon
dried sage
1 teaspoon
dried parsley
salt
and pepper, to taste
Preheat oven to 425 degrees. Line a baking sheet with high temperature resistant
parchment paper and grease lightly.
Combine flaxseed and milk in a large mixing bowl; add bread cubes and
toss. Let bread soak up nearly all
the liquid and set aside.
I a frying pan on medium heat, sauté onion and celery in
butter until very soft, stirring frequently. Add vegan bacon and sauté until browned; allow mixture to
cool enough to handle safely. Add
vegan bacon mixture to bread and add remaining ingredients to mixing bowl. With clean hands, combine and roll into
large balls. Bake for 20 minutes
or until biscuits are golden brown.
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