Vegan stuffing
Published: November 1, 2022 at 10:54 AM
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Serves 6
Easy
Prep: 10 mins
Cook: 40 mins
0 reviews
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Looking for a meat-free and dairy-free stuffing? This vegan version has the traditional flavours of sage and onion, alongside Puy lentils for added substance
Freezable
Vegan
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Make this vegan stuffing, then check out our vegan pigs in blankets, vegan nut roast, vegan pastry and more vegan Christmas dinner recipes. For another meat-free options, try our vegetarian stuffing and sage and onion stuffing.
Recipe tip: This vegan stuffing is also delicious in a Boxing Day sandwich, with leftover roasted root vegetables and lashings of cranberry sauce
Ingredients
Nutrition
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4 slices thick, white day-old bread
roughly torn
-
1 tbsp sunflower oil
-
1 onion
diced
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1 celery stick
diced
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2 leaves cavolo nero
roughly chopped, stems discarded
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250g cooked Puy lentils
(we used Merchant Gourmet)
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1 tsp dried sage
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200ml vegetable stock
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knob of vegan butter
Nutrition: per serving
- kcal166
- fat3.9g
- saturates0.9g
- carbs22.9g
- sugars3.1g
- fibre4.4g
- protein7.6g
- salt0.4g
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Method
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step 1
Heat the oven to 180C/160C fan/gas 4.
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step 2
Blitz the bread in a food processor or high-powered blender to fine breadcrumbs, then set aside.
-
step 3
Put the oil, onion and celery in a large, shallow pan, and cook over a medium heat for 4-5 mins or until the onion softens without browning. Add the cavolo nero, lentils and sage, and cook for another 2 mins, stirring frequently.
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step 4
Add the breadcrumbs and season. Stir to combine, then gradually pour in the vegetable stock, stirring to bring all of the ingredients together.
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step 5
Spoon the mix into a deep baking dish, and smooth over. Add a knob of vegan butter on top, then bake in the oven for 30-35 mins or until the top is golden and crispy, and the stuffing appears set.
Discover more vegan Christmas dinner recipes
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