Sausage Stuffing Pull-apart Bread with Brown Gravy

Ingredients

For the dough
• 5 tsp yeast
• 2 tsp sugar
• 2 cups warm water
• 5 cups flour
• 2 tbsp salt
• 4 tbsp olive oil
• 1/2 onion, finely diced
• 1 large carrot, finely chopped
• 1 celery stalk, finely chopped
• 3 cloves garlic, minced
• 1 package Gimme Lean sausage by Lightlife (or any brand of breakfast sausage you like)
• 1/2 tsp sage
• 1/2 tsp oregano
• 1/2 tsp thyme
• 1/2 tsp salt
• 1 1/2 cup Daiya mozzarella (or any kind of vegan shredded cheese)
For the gravy
• 2 tsp Better Than Bouillon (or regular vegetable bouillon)
• 2 cups water
• 2 tbsp flour
• 3 tbsp vegan butter
• 1 tsp oregano
• 1 tsp black pepper
• 1/2 tsp paprika
• 1/2 tsp soy sauce

Instructions

1. In a large bowl, combine the yeast, sugar and warm water and set aside for 10 minutes to activate.
2. Add the flour, salt and olive oil and stir to combine.
3. Use your hands to knead the dough for a few minutes and form a large dough ball.
4. Cover ball with oil and set aside to rise*.
5. Heat oven to 400°.
6. While your dough is rising on the counter, saute onions in a pan over medium heat with a little bit of oil.
7. After a few minutes, add the carrots and celery and continue to saute, stirring occasionally.
8. After another few minutes, add the garlic and saute the veggies until they are tender.
9. Remove veggies from pan and place in a large bowl.
10. Add a little more oil to your pan and add the Gimme Lean sausage.
11. Crumble the sausage until the pieces are relatively small. (I've found that a potato masher works great to break up the pieces).
12. Once the Gimme Lean is browned, add to the bowl of veggies and set aside.
13. Add the bouillon to 2 cups of hot water and allow to dissolve.
14. In a medium saucepan, add the vegan butter and melt over low-medium heat.
15. Add the flour and whisk to form a roux.
16. Pour in the vegetable broth (water and bouillon) and whisk together until combined.
17. Add the soy sauce and spices to the saucepan and continue to stir until it begins to boil.
18. Stir continuously until it thickens, about 10 minutes and set aside.
19. In the bowl with the veggies and sausage, add the Daiya shreds and the sage, oregano, thyme and salt and mix to combine.
20. Grease an oven safe 9"x13" baking dish with some olive oil.
21. Prepare your pull-apart bread by rolling out a small ball of dough, about the size of a ping pong ball, and flatten it.
22. Take a small scoop of the sausage mixture and place in the center of the flattened out dough and place on a well floured surface, dough facing down.
23. Take another small flattened ball of dough and put another small scoop of the mixture in the middle and place this layer on top of the first one.
24. Repeat this step 3 or 4 more times and place the whole pile in the baking dish sideways.
25. Do this until you have filled up your entire baking dish.
26. Pour 1/2 of the gravy over the top of the dish and bake for 40-45 minutes until golden brown on top.

Notes