Ingredients
4 chicken jalapeno sausages
1/2 cup water
2 medium portabello mushrooms
3 small leeks
3 small green onions
3 cloves fresh garlic or 2 bulbs baby garlic
2 tbsp Bragg Liquid Aminos (or gluten free soy sauce)
1/2 teaspoon smoked paprika
2 tbsp Braggs Nutritional Yeast Seasoning
Dash of sea salt
1 tbsp Canola oil
3 tbsp Extra virgin olive oil
7 oz Vegan Jack cheese
Preparation
Squeeze sausage out of casings, and discard the casings.
Coat bottom of meduim frying pan with canola oil, then add chicken sausage and 1/2 cup of water. Cook over low-to-medium heat until done. While cooking, break the chicken sausage into smaller pieces.
While chicken is cooking, do the following:
- Remove the mushroom stems and wash the caps.
- Dice the mushrooms.
- Slice the leeks and green onions.
- Mince the garlic.
- Shred the cheese
Pour cooked chicken into a strainer and set aside.
Using the same frying pan, heat 2 tablespoons of Extra Virgin Olive Oil over low heat.
Add the leeks, onions, and garlic, and saute over low heat until soft and flavors are combined.
Stir in the diced mushrooms. Coat the mushrooms with the mixture.
Add the Liquid Aminos and stir frequently. Cook until liquid is reduced by half and mushrooms are soft. (Increase heat to medium if necessary.)
Add the Paprika, Yeast Seasoning, and salt. Combine ingredients well. If too much liquid, reduce until mixture is only slightly wet.
Add the cooked chicken sausage and blend well with the mushroom mixture. Remove from heat.
Coat a 6-to-8 inch round or square casserole dish with 1 tbsp olive oil.
Transfer the dip to casserole dish, and sprinkle with the cheese.
In oven, broil over low setting just until the cheese melts. Serve immediately.
If preparing ahead: omit the cheese, cover and refrigerate the casserole dish. Before serving, bake at 325 for 20 minutes, then add cheese and bake another 10 minutes, or until cheese has melted.
