Cornbread Stuffing with Tofurky Beer Brats, Fennel, and Bell Peppers

Vegan modified version of BA's cornbread stuffing

1-½ pounds cornbread, cut into 1-inch cubes

5 tablespoons vegan butter, divided

4 fully cooked/browned Tofurky beer brat sausages, halved lengthwise, then cut crosswise into ½-inch-wide pieces

1 medium fennel bulb, trimmed, cut into ½-inch cubes

1 medium onion, cut into ½-inch pieces

1 to 2 medium red bell pepper, cut into ½-inch pieces

2 tablespoons chopped fresh thyme

¼ teaspoon coarse kosher salt plus additional for sprinkling

⅛ teaspoon freshly ground black pepper plus additional for sprinkling

2 cups Better than Bouillon no-chicken broth

subheading: Optional Ingredients:

1 egg-equivalent serving vegan egg replacer (~3TB liquid vegan egg substitute)

Note: Ingredients may have been altered from the original.

Directions at bonappetit.com

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