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Vegan Thanksgiving Stuffing Muffins

We originally made this recipe in 2015 It's a Vegan favorite (Alexa) but tastes great for all to enjoy and they won't even know it's vegan. I can promise you that

Prep
Cook
Serves 4people
Ingredients
8
cup bread cubes (about 1 loaf)
3
tbsp vegan butter
1
medium onion, diced
4
cloves garlic, minced
3/2
cups celery, diced
1
tsp thyme
1
tsp rosemary
salt and pepper to taste
1
egg replacer
2 1/2-3
cups vegetable broth
oil for greasing muffin tin
Directions
1.
Preheat oven to 375°. Spread bread cubes out on baking sheet. Bake until toasted (about 10-15 minutes). Transfer bread to large bowl.
2.
Heat vegan butter in pan on stove at medium heat. Add onion, garlic and celery and sauté until vegetables are soft (about 15 minutes). Add mixture to bowl with bread cubes.
3.
Stir thyme, rosemary, salt, pepper and egg replacer into bowl.
4.
Slowly add vegetable broth, being careful not to make bread too soggy, and stir. I added 1 cup at a time and let it absorb for a minute before adding more.
5.
Grease mini muffin tin. Spoon mixture into each spot, packing it down and filling it slightly above the top. Bake in oven for 18-20 minutes, until edges are browned.
6.
Remove from oven and let sit until cool enough to handle. Add a scoop of mashed potatoes on each muffin and top with gravy.

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