Spicy Plant Based Sausage Versatile Vegetable Stuffing

 
Spicy Plant Based Sausage Versatile Vegetable Stuffing

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Ingredients

1/2 cup Olive Oil
4 1/2 cups Yellow Onion, diced
3 1/2 cups Carrots, diced, small (1/4")
16 oz Mushrooms, Baby Bella, small (1/4”) diced
2 12 lbs Artichoke Hearts, canned, drained, (1/4”) diced
1/4 cup Minced Garlic
1 1/4 cup Sun Dried Tomatoes, oil packed, (1/4") chopped
1 - #10 can Red Gold Plant Based Spicy Sausage Sauce
8 oz Spinach, fresh, chopped
1/2 cup Butter
4 1/2 tsp Kosher Salt
2 teaspoons freshly ground black pepper
2 Lemons, zested
1/2 cup Basil, chopped

Instructions

  1. In a large rondeau, add olive oil over medium high heat.
  2. Add onion and cook for 2-3 minutes.
  3. Add carrots and cook for another 5 minutes.
  4. Add mushrooms and cook for another 2 minutes.
  5. Add artichoke hearts, garlic and sun dried tomatoes and cook for 2-3 minutes.
  6. Add Red Gold Spicy Plant Based Sausage.
  7. Bring a simmer and continue cooking until mixture has thickened somewhat.
  8. Add spinach, butter, kosher salt, black pepper, lemon zest and basil.
  9. Remove from heat. Cool.

For Stuffed Portabella Mushrooms: (Add cooked ¼” diced potatoes)

1 cup filling

¼ cup cooked diced (small dice ¼”) potatoes

Stuff mushroom caps with filling and top with grated parmesan. Bake in a 450°F for 10 minutes or until filling is hot and bubbly and filling reach a temperature of 165°F.

For Stuffed Peppers:  (Add cooked rice)

1 cup filling

1/3 cup cooked rice

¼ cup of small cubed or shredded mozzarella

Stuff the pepper with the filling and top with additional parmesan. Bake in a 400°F oven for 20 minutes until filling reached 165°F.

For Zucchini Boats:  (Add homemade garlic butter croutons)

1 cup filling

1/3 cup garlic butter croutons

Stuff hollowed out medium zucchini boats with the filling and top additional parmesan. Bake in a 400°F oven for 20 minutes until filling reached 165°F.