Vegan Persimmon Stuffing
Tis the season for Persimmons! If you are lucky enough to have a neighbor growing these in their yard, then take advantage of the bounty and make some vegan persimmon stuffing! Persimmons are the bright orange fall and winter fruits that people can often mistake for tomatoes. However, the firm sweet fruity flesh almost has a hint of cinnamon and is a delicious addition where apples or celery may typically be used.
Persimmons are also a good source of other vitamins and minerals, including vitamin C, vitamin B6, manganese, and copper.
This sweet and savory stuffing complements any holiday meal, and it’s a perfect vegetarian dish to bring to dinner for your non-meat-eating friends and family.
You Will Need:
- 1 tsp Pure Vanilla Extract
- 1 tsp Black Pepper
- 1 tsp rubbed sage
- 1 box of cornbread stuffing
- 1 tbsp vegetable oil or coconut oil
- 2 cups of vegetable broth
- 1 cup olive oil
- 2-3 persimmons peeled, cored and diced
- 1 yellow onion diced
- 2 vegan sausage links – sliced
- 1 cup diced kale
How to Make:
Preheat oven to 350 degrees. In a pan, saute kale and vegetarian sausage in 1 tablespoon vegetable oil or coconut oil until the sausage is golden. Set aside.
In a soup pot, simmer vegetable broth and olive oil with the onion and persimmon. Add the black pepper and sage and simmer until onions are translucent.
Slowly mix in the dry cornbread stuffing until everything is moistened. Stir in the kale and sausage mixture. Add in a couple of tablespoons of water if the dry mixture is not completely moistened.
Put stuffing mixture into a greased baking dish and cover with foil. Bake for 25 minutes with foil on and 10 minutes with foil off to crisp up the top.