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Vegan Apple-Thyme Stuffing with Kabocha Mash

Course Not So Normal
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 4 people
Author Brewing Happiness


Kabocha Mash

  • 1 small kabocha squash
  • 1/2 cup non dairy milk
  • 2 tablespoons vegan buttery spread
  • 1/2 teaspoon salt

Vegan Apple Thyme Stuffing

  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 2 golden delicious apples, diced
  • 14 oz veggie sausage (I used Lightlife) (sub veggie burger patties)
  • 2 teaspoons Sprouts Brand turkey rub spice
  • 1 teaspoon fresh thyme
  • 1/2 teaspoon salt
  • 2/3 cup Sprouts Brand vegetable stock
  • 2 cups baby kale, packed (sub spinach)

Serve with

  • 1 can Sprouts Brand Organic Cranberry Sauce


For the Kabocha Mash

  1. Preheat oven to 450.

  2. Cut your kabocha squash in half, remove the seeds, and place open face down on a baking tray. Add a small layer of water to the baking tray, just enough to cover.

  3. Bake your squash for 30-35 minutes, or until soft and easily separates from skin.

  4. When your squash is done baking, scoop out the inside into a blender or food processor. Add in non dairy milk, vegan buttery spread, and salt. Blend or process until smooth. 

For the Vegan Apple-Thyme Stuffing

  1. While your squash is baking, heat olive oil and yellow onion over medium-low heat, and sauté for about 5 minutes. 

  2. After 5 minutes, add in your diced apples, turkey rub spice, fresh thyme and salt. Cook for another 2 minutes.

  3. Add in your veggie sausage, and break it into small pieces using your spoon. Increase the heat to medium-high, and sauté for another 2-3 minutes, stirring constantly. 

  4. When the veggie sausage starts to get crispy, add in your baby kale and veggie broth. Reduce the heat to medium low. Cook until the kale is wilted and the liquid is evaporated. 

  5. Plate with cranberry sauce, and top with extra fresh thyme.

  6. EAT UP.