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


  • 4 slices thick, white day-old bread, roughly torn
  • 1 tbsp sunflower oil
  • 1 onion, diced
  • 1 celery stick, diced
  • 2 leaves cavolo nero, roughly chopped, stems discarded
  • 250g cooked Puy lentils (we used Merchant Gourmet)
  • 1 tsp dried sage
  • 200ml vegetable stock
  • knob of vegan butter


  • STEP 1

    Heat the oven to 180C/160C fan/gas 4.

  • 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.

  • 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.

  • 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.


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