"Vegan "Stuffins" - Stuffing Muffins Holiday Recipe"

Today in the Escali Kitchen, Carly walks us through the process of making Stuffing Muffins, sure to become a holiday hit.

- 570 g of bread (this is roughly one loaf)
- Plant based butter
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1.5 cups celery, diced
- 1 flax egg (ground flaxseed and water)
- 2 1/2 cups vegetable broth
- 1 tsp thyme
- 1 tsp rosemary
- salt and pepper to taste

Start by preheating your oven to 375 F. While the oven is heating, weigh out 570g of cubed bread. Lay it on a baking tray and toast for 10-15 minutes. While the bread is toasting, chop 1.5 cups of celery, 1 onion, and 4 cloves of garlic. In a pan, add a spoonful of butter and add the vegetables to saute for about 10 minutes until they're soft.

While the veggies are sauteing, combine 1 T ground flaxseed and 3 T water to create a flax egg. This acts as a binding ingredient so its a good replacement for eggs in most recipes.

Once the bread is done toasting, transfer to a large bowl. Combine the veggies with the bread along with your thyme, rosemary and salt and pepper to taste. I like to eyeball my spices, so go for it if you are comfortable with it. Mix in the flax egg at this point as well and stir everything together.

Coat your muffn tin with butter or cooking spray and add heaping spoonfuls to each muffin space. Bake for 20-25 minutes until slightly golden. Once theyre cooled, you can enjoy with a spread of butter or mashed potatoes on top.

Enjoy, and Happy Thanksgiving!