Vegan spinach, corn and cornbread stuffing with vegan tomato picatta sauce

Ingredients

1) Stuffing:

• 1 tablespoon olive oil
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 2 cups frozen corn
• 1 tablespoon fresh lemon juice
• 1 tablespoon maple syrup
• 1 tablespoon dry rubbed sage
• 1 tablespoon minced fresh rosemary
• large pinch dried thyme
• pinch paprika
• 1 tablespoon nutritional yeast
• 3 cups vegan cornbread stuffing mix
• 8 ounces fresh, pre-washed baby spinach, finely chopped in batches in food processor
• 1 1/2 cups vegetable stock
• 1/2 cup unsweetened soy milk

2) Tomato Piccata Sauce:

• 1 tablespoon olive oil
• 2-3 large cloves garlic, minced
• 1 cup white wine
• 2 tablespoons fresh lemon juice
• 2 tablespoons vegan butter
• 2 tablespoons plain soy creamer
• 2 tablespoons nutritional yeast
• 4 generous tablespoons canned petite diced tomatoes in juice
• generous pinch of sugar
• coarse sea or kosher salt and freshly ground black pepper to taste

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Preparation

• 1) Preheat oven to 35o degrees. Oil a medium casserole dish. In a large cast iron skillet over medium-high, heat olive oil until shimmering.
• Add onion and saute, stirring frequently, until it begins to soften. Add garlic and saute, stirring occasionally, until corn is heated through and onion and garlic are soft.
• Stir in next 6 ingredients plus optional nutritional yeast. In a large bowl, combine corn mixture with remaining ingredients.
• Spoon lightly into prepared casserole dish--avoid packing--and bake, uncovered for 30 minutes. Toward the end of the baking period, make sauce.
• 2) In a large cast iron skillet over medium-high, heat olive oil until shimmering. Add garlic and saute, stirring constantly, until it softens and begins to turn golden; avoid browning.
• Add wine and lemon juice and cook down for a minute or two. Then stir in butter and allow to melt. Follow with creamer and heat through. Then add nutritional yeast and stir to combine.
• Finally, stir in tomatoes and sugar and heat through. Check for seasoning and add salt and pepper to taste. Serve over warm stuffing.