Chestnut Stuffing SERVE 10 | VEGAN This old-fashioned recipe will impress holiday guests with its rich, nutty flavor and homey feel. 1 tsp. vegetable oil 1 Ib. vegan soy sausage crumbles 1 tsp. nibbed sage 5 Tbs. vegan margarine, divided 2 medium onions, diced (2 cups) 3 cetery stalks, diced (1 cups) 1 large fennel bulb, trimmed and diced (1 cup) cup white wine 1 15-oz. jar cooked, peeled whole chestnuts, chopped (2 cups) 1 lb. loaf day-old whole-wheat bread, cut into vs-inch cubes (8 cups) cup chopped fresh parsley 2 Tbs. chopped fresh thyme 3 cups low-sodium vegetable broth 1. SOUP 3 Tbs. butter or vegan margarine 1 medium onion, diced (1 cup) 1 celery stalk, diced (fc cup) 1 bay leaf 1 Tbs. chopped fresh thyme or 1 tsp. dried thyme tsp. ground allspice 1 15-oz. jar cooked, peeled whole chestnuts, chopped (2 cups) 4 cups low-sodium vegetable broth 2 Tbs. CRUMB TOPING 1 cups slivered almonds cup light brown sugar 1 tsp. ground cinnamon CAKE 1 cups all-purpose flour cup whole-wheat flour 1 tsp. baking powder 1 tsp. bating soda 1 tsp. ground cinnamon 1 tsp. ground allspice tsp. salt 6 Tbs, unsalted butter or vegan margarine, softened 1/3 cupapplesauce 2/8 cup sugar cup light brown sugar 2 large eggs 1 tsp. vanilla extract tsp. almond extract 1 cup low-fat milk 3 ripe pears, cored and diced 1 cup cooked, peeled whole chestnuts, chopped 1.