Vegan Stuffing

• servings: 6 servings
• active time: 10 minutes
• total time: 45 minutes

Ingredients

285 g bread (cut into small cubes (ideally stale)

110 g vegan butter

1 onion (finely chopped)

2 tbsp fresh sage (finely chopped)

2 stalks celery (finely cubed)

2 cloves of garlic (peeled and finely minced)

2 tbsp fresh parsley (finely chopped)

2 tbsp fresh rosemary (finely chopped)

2 tbsp cornstarch (aka cornflour)

Pinch of flaky sea salt and ground black pepper

350 ml vegetable stock (boiling hot)

Directions

If you’re using fresh bread instead of stale, preheat the oven to 130 °C and spread the bread cubes out on a baking tray. Place in the oven to dry out for 20 minutes before removing and leaving to cool. Change the oven temperature to 170 °C.

Place a large frying pan over medium/low heat and add the vegan butter. When melted, add the onion and fresh sage. Fry for a total of around 15 minutes, stirring often, until the onions are starting to brown.

Add the celery, garlic, parsley and rosemary. Fry for an extra few minutes until the celery has softened then remove from the heat.

In a mixing bowl, combine the bread cubes and cornstarch. Add the cooked onion and herbs mixture then stir to combine. Season the mixture with salt and pepper to taste.

If making stuffing balls, pour the hot vegetable stock over the mixture and stir to combine. Cover with a teatowel and leave to soak for 5 minutes. Use your hands to divide the mixture into 10-12 balls and place on a lined baking tray. Place in the oven to bake for 20 minutes.

If making a dish of scoopable stuffing, transfer the mixture to an oven-proof dish then pour over the hot vegetable stock. Place in the oven to bake for 20 minutes. Remove from the oven and serve.

Nutrition

• Calories: 263 kcal
• Total Fat: 14 g
• Saturated Fat: 3 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.1 g
• Sodium: 578 mg
• Total Carbohydrate: 28 g
• Dietary Fiber: 3 g
• Total Sugars: 4 g
• Protein: 6 g