Vegan Stuffing

 
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Testing this recipe is the reason

I can’t do up my jeans anymore. Even Teo our meat-loving chef is addicted to this stuff.

It’s goes in our vegan Christmas sandwich with cranberry sauce, parsnip and spinach, which is currently selling like hotcakes at Planet Organic (get it during December). You need to think about your Boxing Day sandwich too - so I urge you to make more than you need!

THE MOST DELICIOUS VEGAN STUFFING 

Serves 4-5 

INGREDIENTS

150g red onion

150g apple

100g celery

5g sage

3g fennel seeds

100g dried apricots

1g cinnamon

1g mace

1tbsp of thyme leaves

1tbsp chopped rosemary

150g of toasted breadcrumbs

2g salt

1g black pepper

20g of melted butter or olive oil

1-2 eggs or for the vegan version 3 flax eggs (for this you need 24g of ground/milled flaxseed/linseed)

METHOD

  1. Dice the red onion, apple and celery and sauté with veg oil, with the chopped sage, thyme, rosemary and fennel seeds, over a medium to low heat until they are soft and sweet.

  2. Add the rest of the spices, salt, breadcrumbs and butter / olive oil.

  3. A “flax egg” is an egg substitute that is used to help bind things.  One flax egg is 1tbsp flax: 3 tbsp hot water.  For 3 “flax eggs” mix 24g of ground flax with 90g boiling water and chill in fridge.  When it is set, add to the mixture and bring together with your hands – it should come together almost like a dough. 

  4. If you’re using a regular egg, try stirring in one whisked egg and add a little more if it hasn’t come together properly.

  5. When it is all mixed together, press down into a lined tray or ceramic dish to your desired thickness.  Alternatively can roll it into balls or, of course, stuff it inside something.

  6. If it’s in a baking tray, bake for 20-25 minutes at 180ºC until crispy but not burnt.

 
Rose Lloyd OwenComment