Vegan Chestnut Stuffing

Name: Vegan Chestnut Stuffing
Prep time: 20 min
Cook time: PT40HM
Total time: 40 h 20 min
Yield: 6
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; 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) vegan bread; Sea salt and freshly ground black pepper

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.