Vegan Mashed Potatoes, Gravy, And Stuffing Muffins

Prep: 25 mins – Cook: 18 mins – Total: 43 mins

Ingredients

• 8 cups bread cubes (about 1 loaf)
• 3 tbs vegan butter
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1.5 cups celery, diced
• 1 tsp thyme
• 1 tsp rosemary
• salt and pepper to taste
• 1 egg replacer (see info above)
• 2½ -3 cups vegetable broth
• oil for greasing muffin tin
• 6-8 medium yukon potatoes, cut in half
• 2-3 tbs Earth Balance Buttery Spread
• salt and pepper to taste

Directions

1. FOR THE MASHED POTATOES
2. Bring pot of water to boil. Add potatoes and simmer until tender (about 15 minutes).
3. Drain potatoes and place in large bowl. Add Earth Balance and use a potato masher or fork to mash.
4. Season with salt and pepper to taste.
5. FOR THE STUFFING MUFFINS
6. Preheat oven to 375°. Spread bread cubes out on baking sheet. Bake until toasted (about 10-15 minutes). Transfer bread to large bowl.
7. 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.
8. Stir thyme, rosemary, salt, pepper and egg replacer into bowl.
9. 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.
10. 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.
11. Remove from oven and let sit until cool enough to handle. Add a scoop of mashed potatoes on each muffin and top with gravy.

This delicious recipe and photos were created by TheColorfulKitchen.com, we simply shared it! Please check them out as they have so many great ideas!

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