GET THE RECIPE!
1 loaf Sourdough, bread cut cubes 1 Carrot, large chopped 2 Celery stalks chopped 1 Onion, yellow chopped 8 oz. Vegan chorizo ⅓ cup Roasted chestnuts chopped 1 tsp. Sage, fresh chopped 1 Flax egg 1 cup Almond milk, unsweetened 1 cup Vegetable stock ½ tsp. Salt
Spread cubed bread on a sheet pan and toast in oven, about 5 min. Set aside. Puree carrot, onion, and celery in a blender or food processor until it becomes a fine pulp. Set aside. Set a large sauté pan to medium heat and add chorizo. Cook vegan chorizo stirring frequently until slightly brown, about 5-7 min. Remove from pan and set aside.
In a med bowl combine 1 tbsp. ground flax seed and 2 ½ tbsp. of water and let sit for 5 minutes. Pour in vegetable stock, salt, and almond milk and whisk well. Pour this over bread mixture and fold to combine. Place mixture in an 8 x 12 baking dish, and bake for 30 min. uncovered, or until top is golden brown.
I have used sourdough bread, but any bread will do. You can buy your vegan chorizo or make it with this recipe, which is the one I used. You can also use any unsweetened plant milk, but I used homemade almond milk. The chestnuts you can roast them yourself or buy the already packaged ones.