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PLNT Burger co-founder and chef Spike Mendelsohn rounds out his plant-based Thanksgiving menu with this savory side dish, made with meatless sausage. Be sure to toast the cornbread before combining it with the other ingredients; otherwise, it will soak up all the moisture and break apart.
Check out the rest of Spike's vegan Thanksgiving menu here: Cranberry Orange Sauce and Garlic-Herb Whole Roasted Cauliflower with Mushroom Gravy.
Ingredients
- 1 tablespoon vegetable oil, plus more for greasing
- 1 cup meatless spicy Italian sausage, removed from casing and crumbled
- 1 cup onion, small dice
- 1 cup celery, small dice
- 4 cups cubed vegan cornbread, toasted
- 1 teaspoon chopped fresh parsley leaves
- ½ teaspoon chopped fresh sage leaves
- ½ teaspoon chopped fresh thyme leaves
- ½ cup vegetable broth
- Kosher salt and black pepper
Yield
Serves: 6 to 8
Preparation
Preheat the oven to 400°F. Grease an 8-by-8-inch baking dish with vegetable oil.
In a large skillet, heat the vegetable oil over medium-high heat. Add the sausage and saute, stirring occasionally, until brown, about 5 minutes. Add the onion and celery and saute, stirring occasionally, until almost soft, 3 to 5 minutes. Set aside.
In a large bowl, mix together the cornbread, parsley, sage and thyme. Stir in the sausage mixture and just enough of the broth to lightly moisten the cornbread. Transfer to the prepared baking dish and bake until brown and crispy at the edges, 20 to 25 minutes.