Delicious Stuffing Muffins with Mashed Potatoes and Gravy

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Easy Vegan Mashed Potatoes

6-8 medium yukon potatoes, cut in half
2-3 tbs Earth Balance Buttery Spread
salt and pepper to taste
Bring pot of water to boil. Add potatoes and simmer until tender (about 15 minutes).
Drain potatoes and place in large bowl. Add Earth Balance and use a potato masher or fork to mash.
Season with salt and pepper to taste.

Vegan Gluten-Free Thanksgiving: Stuffing-Muffins with Mashed Potatoes and Gravy

Prep time
25 mins
Cook time
18 mins
Total time
43 mins

Author: Ilene Godofsky
Recipe type: thanksgiving
Cuisine: vegan, gluten-free
Serves: 12
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

Instructions
Preheat oven to 375°. Spread bread cubes out on baking sheet. Bake until toasted (about 10-15 minutes). Transfer bread to large bowl.
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.
Stir thyme, rosemary, salt, pepper and egg replacer into bowl.
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.
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.
Remove from oven and let sit until cool enough to handle. Add a scoop of mashed potatoes on each muffin and top with gravy.

 

(Source: thecolorfulkitchen.com)

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