Vegan stuffing
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Ingredients
- 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
Method
- 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.
