Vegan stuffin' muffins

These savory muffins are perfectly portioned stuffing and typically are great to bring to holiday dinners or pot lucks. You can also make these any time you're having a "holiday food" gravy. Pairs well with my herb mushroom gravy and mashed potatoes.

Ingredients

3/4 cup green lentils

1 cup vegetable broth

1/2 cup water

1 flax egg: 1 tbsp flaxseed meal and 2 1/2 tbsp water

1/2 cups sweet onion, small diced cuts

1 cup celery stalk, small diced cuts 

1 tbsp vegan butter

1/2 tbsp olive oil

salt and pepper, to taste

1 large loaf of french bread (or preferred bread for stuffing), cut into small cubes

3/4 tsp rubbed sage

3 cups vegetable broth

fresh thyme and salt, to taste

Instructions

Add first three ingredients to a pot and cook until lentils are soft and all liquid has absorbed, set aside.

Make flax egg and set aside to thicken.

Add vegan butter and oil to a saute pan and allow to bubble.

Add celery and sweet onion and cook until translucent, slightly golden.

On a foil lined cookie sheet, add bread cubes and bake at 350 until they're slightly toasted.

Into a mixing bowl, add cooked lentils, celery and onion mixture, crisped bread, flax egg and all of the remaining ingredients. Fold to thoroughly coat.

Lightly oil edges of a 12 count muffin pan and evenly spoon in mixture, press down. 

Add to oven (preheated at 350) and bake for 20 minutes, or so, until tops are golden brown.

Allow to cool a bit before spooning out to serve.

Enjoy!