• Place your Muffin Flexipan® Tray on the top of your medium perforated baking sheet. 
• Preheat oven to 375F/190C.

VEGAN STUFFING CUPS

• Peel and cut your onion into quarters. Then, wash, trim and cut your celery and carrots. Place them into your Eco-Chop and pull 8 times or more depending on how fine you desire it to be.
• Heat a frying pan on medium. Once hot, pour the cilantro oil, the chopped onions and carrots. Cook and stir for 5 minutes. Stir in the Roasted Onion Herbs, Vegan Poultry-less Seasoning Salt, and Timut pepper.
• In a mixing bowl, add the cornbread cubes along with your Onion/Celery preparation and the warmed vegetable broth. Toss gently until absorbed.
• Spoon the mixture into each well of your Flexipan®. Then, gently press down using your spatula.
  

BAKE!

• Bake for 30 minutes at 375F/190C. Cover with your Bonmat™ for the first 25 minutes to keep the moisture in. Remove it for the last 5 minutes of cooking. (Every oven heats differently, monitor your stuffing from 28min).
  
• Once your Easy Vegan Stuffing Cups are out of the oven, let them cool down for about 10 minutes. Then, unmold pushing them up from the bottom. Serve and Enjoy with your favorite main course. Bon Appétit!