‘Sausage’-and-Apple Bake

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1 Tbsp. olive oil
1 1/2 lbs. vegan breakfast sausage
2 large Red Delicious apples, cored
5 celery stalks with leaves
3 large carrots
1 can onion soup
2 large white onions
2 garlic cloves
2 large green peppers
1 large or 2 small bunches parsley
1-2 cans mushroom pieces (optional)
1 tsp. salt
3/4 tsp. freshly ground black pepper
1/4 tsp. chili powder
1/2 tsp. thyme
1/2 tsp. cayenne pepper
1/2 tsp. sage
1/4 tsp. poultry-seasoning herbs
1/4 tsp. turmeric
1/4 tsp. nutmeg
1/4 tsp. basil
1/4 tsp. cinnamon
1/4 tsp. marjoram
1/2-1 tsp. curry powder
Dash of sugar
1 bag bread dressing (try Mrs. Cubbinson’s brand)
Crumbled soda crackers

• In a medium pan over medium heat, heat the olive oil. Fry the vegan sausage until browned on both sides. Cut in half and place on paper towels to drain.
• In a food processor, blend the apples, celery, carrots, onion soup, onions, garlic, green peppers, and parsley.
• Heat an extra-large oven-safe frying pan or wok over medium heat. Sauté the vegan sausage, vegetable-apple mixture, the mushrooms, and the seasonings for 20 minutes.
• Add the bread dressing and mix well.
• Bake at 350°F for 1 hour.
• Adjust the seasonings and add the crumbled soda crackers if the mixture is too moist.

Makes 8 to 10 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind