Stuffing Cups
Prep Time:
20 minutes
Cook Time:
30 minutes
Servings:
Ingredients
  • 1 seeds & grains bread, cubed
  • 8 tablespoon melted vegan buttery spread, plus more to grease muffin tins
  • 2 cup leeks, finely chopped
  • 1 cup celery, finely diced
  • pinch nutmeg
  • 2 tablespoon ground golden flaxseeds
  • 6 tablespoon warm water
  • 1 cup vegetable stock
  • salt & pepper to taste
Directions
  1. Preheat the oven to 350F and grease a muffin tin with buttery spread.
  2. In a small bowl, make a flax egg by mixing the ground flaxseed and water and let sit for 10 minutes.
  3. Melt buttery spread in a large skillet, add leeks and celery, and sauce over medium heat until softened but not coloured.
  4. Toss bread cubes, veggies, herbs, and nutmeg in a large bowl. In a separate bow, mix the vegetable stock and the flax egg.
  5. Pour the liquid mixture over the bread mixture and toss until the bread is well-coated. Fill the muffin tin with the mixture.
  6. Bake for 25-30 minutes until browned and holding together. Rest for 5 minutes before gently transferring to a cooling rack.