Vegan vegetable stuffing (lactose free)

Ingredients

• 200 g Corn bread, lactose free
• 2 pcs Onions, chopped
• 60 ml Vegetable stock
• 2 tbsp Olive oil
• 3 tbsp Sage, chopped
• 1 pinch Salt
• 2 pinch Black pepper, ground
• 60 ml Almond milk

Method

1. Preheat the oven to 180°C.
2. Heat the oil in a skillet over medium heat then add the onions.
3. Stir for about 10 minutes until they caramelise.
4. Stir in the chopped sage then transfer to a large bowl.
5. Combine the onion mixture with the broken cornbread then sprinkle with salt and pepper.
6. Toss well to combine.
7. Pour the almond milk over the bread mixture then mix well.
8. You can use this stuffing to stuff your
9. Thanksgiving squash or simply put it alongside any vegetable in the oven for the last 30 minutes.