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Spicy Plant Based Sausage Versatile Vegetable Stuffing

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Our Red Gold Menu Solutions & Recipes are made with our own, high-quality products in mind. Try them out and taste the Red Gold Difference!

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

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