Vegan Apple Sausage Recipe
– 1 yellow onion
– 2 stalks of celery
– 1 apple
– 1 clove of garlic
– 1 tsp dried thyme
– 1/2 tsp dried rosemary
– 1/2 tsp ground sage
– 2 vegan sausages, recommend Field Roast
– 4 cups stuffing mix
– 2 cups veggie broth
– 1 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp pepper

Finely chop onion and celery. Sauté for 5 minutes to soften. Add 1 grated apple and cook for 3 minutes. Stir in garlic, thyme, rosemary, and sage and sauté for 3-5 minutes until everything is very soft and fragrant. Transfer to a mixing bowl and set aside.

Remove vegan usage casings and break into small pieces directly into the pan. Brown for 3-4 minutes and add to the bowl. Then add stuffing, veggie broth, olive oil, salt, and pepper. Mix well and transfer to a baking dish. Bake for about 45-55 minutes until the center is set and the top is crispy.

Serve warm and enjoy!

1. use a little less salt and herbs to start with and then add more as needed after tasting.
2. Sauté onions, celery, apples, and garlic until very soft before adding to the breadcrumb mixing.
3. Broil for 1-2 minutes before serving to crisp up the top if needed. The crispy bits are the best!

If you make this recipe for the holidays, snap a pic and use the hashtags #TheVeganView and #NikkiVegan so we can check it out! Happy Holidays 🙂

Brussels Sprouts & Squash Recipe
-1 lb brussels sprouts trimed and sliced
-1 lb butternut squash
– pinch of salt
– pinch of pepper
– 2 tablespoons olive oil

– 2 teaspoons dijon mustard
– 1 tablespoon rice vinegar
– 2 tablespoons olive oil
– pinch of salt
– pinch of pepper

1. Coat sliced veggies in 2 tablespoons olive oil, sprinkle with salt and pepper, and place the brussels sprouts face down on a baking sheet.
2. Roast in the oven at 450 degrees farenheit for 20-30 until browned in places.
3. In the last few minutes add dried cranberries.
4. Mix the sauce ingredients together and toss in with the roasted veggies.
Enjoy! xoxo

4 cups of all purpose flour
2 tablespoons baking powder (NOT BAKING SODA)
1 teaspoon salt
1/2 cup olive oil
1 and 1/2 cup of plain unsweetened plant based milk
1 sprig of fresh rosemary finely chopped

First start off with 4 cups of all purpose flour.
then add two tablespoons of baking powder and 1 teaspoon of salt
mix this dry ingredients thoroughly so that your biscuits rise evenly
then add 1/2 cup of olive oil, 1 and 1/2 cups of any unsweetened plain plant milk
mix until the batter comes together in a dough
lightly flour your hands and start kneeding
when your dough looks uniform and has gotten less sticky you can kneed it into a ball
cut the dough ball in half
and put one half of the dough in a separate bowl covered with a warm, moist, clean dish towel
now I add about one sprig of fresh rosemary you can destem yours by holding one end and pinching and puling the leaves off
then chop up your rosemary really fine so that no one bites into a biscuit and feels like they just ate a leaf
add it to the dough and kneed until the herb is evenly incorporated and if you feel like the batter is drying out from the needing feel free to add a little dash of olive oil or water, I didn’t but if you live in a very dry climate you might need to!

then roll out your dough onto a clean lightly floured surface until it’s about 1/2 inch thick
(I always use a drinking glass for this!) and cut little disk shapes

now just keep cutting and fluffing and repeat the rolling cutting and fluffing for the plain ones!
place them on a parchment paper lined baking sheet and bake them at 425 for 8 to 10 minutes
let them cool for just five minutes before serving, they should be a light golden color when ready
I like to do two kinds just so theres more variety and people can eat them with whatever they’d like! I like mine with miyokos butter or butter and jam!

Get inspired on Pinterest:


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