Vegan Chestnut Stuffing
Ingredients
- 1 tbsp olive oil, plus extra for greasing
- 2 red onions, peeled and chopped
- 3 garlic cloves, peeled and chopped
- 300g chestnut mushrooms, sliced
- Few thyme sprigs, leaves picked
- Few oregano sprigs, leaves picked
- 4 sage leaves
- Small handful fresh parsley, any tough stalks removed
- 180g cooked chestnuts
- 100g (about 2 slices) bread, such as sourdough or wholemeal, torn into pieces
- Sea salt and freshly ground black pepper
Cooking instructions
- Preheat the oven to 190°C/Fan 170°C/Gas 5. Grease an ovenproof dish or small roasting tray with oil.
- Heat the oil in a large frying pan. Add the onions, garlic and mushrooms and cook over a medium heat for 5-10 minutes, or until the vegetables are soft and any excess liquid has evaporated. Transfer to a food processor and set aside.
- Roughly chop the herbs and add to the food processor with the chestnuts and bread. Season and blitz until the mixture just comes together.
- Use wet hands to shape the mixture into 12 balls and place in a baking dish. Cook for 30-40 minutes until the stuffing is browned and crisp.
Tips: The stuffing mixture can also be baked as one single dish if preferred; follow the recipe as above but press the mixture into the greased dish instead of rolling into balls in step 4. Bake as above then slice into portions to serve.