3Tbspextra virgin olive oildivided into 2 Tbsp and 1 Tbsp
2Field Roast vegan sausagescut into rounds
1tspred vine vinegar
2celery sticksthe ends cut off
8ozbutton mushroomswashed, dried and diced into small pieces
1cupbutternut squashchopped into small pieces
1/2cupred onionsfinely diced
1Tbspsea saltadjust to taste
1granny smith apple
For garnish (optional)
Preheat oven to 450°
Heat 2 Tbsp oil on medium heat and add the vegan sausage
Stir and cook for about 7 minutes or until the it turns crispy
Remove and set aside. Leave as much oil as possible in the pan
Add the remaining 1 Tbsp oil and red wine vinegar
Add all the remaining ingredients except for the apple, croutons and mushroom stock
Mix well and cook for about 10 minutes on medium heat
Add the apples and croutons, mix well
Transfer to a lightly oiled baking dish and level it
Gently pour the mushroom stock all over the dish
Place the baking dish in the oven and bake for 25 minutes
Remove from the oven and let it cool to touch before serving
Nutrition information is approximate
You can make the croutons the day before or even the week before. Freeze them to keep them fresh. Check out my croutons recipe and tips on making them.
Add apples at the end because they will be crispier.
I use apple-flavored vegan sausage for this recipe because it's the only I like. You can choose your favorite sausage flavor for this recipe.
When stir frying, Make sure that the vegan sausage is crispy before you set it aside.
Learn from my mistake. I put store-bought pre-cut butternut squash. They were so big that it took much longer to cook. So, if you get the pre-cut squash, cut each piece into half. It will save you cooking time.
I used mushroom stock for this recipe because it's denser and has a little salty taste to it.
Wash AND dry the mushrooms the night before, if you can. Mushrooms will get soggy if they are still wet when you add to the pan.