Vegan Sage and Onion Stuffing


My favourite part of christmas dinner has always been the pigs in blankets (sausage meat wrapped in bacon), obviously this was before I was vegan. Now that this is no longer a contender in what will be our delicious christmas dinner, I thought I have to up the game in the stuffing stakes. We normally buy a shop bought mix, that you just add water to, sometimes we get a fancy one, I never think to make my own. We don’t usually ‘stuff the bird’, we make some balls that get thrown in the oven about 15 minutes before everything and yes it tastes good, but now I have discovered what stuffing really should taste like and it just doesn’t compare. I adapted this recipe from BBC Good Food .

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2 onions (1 red & 1 white)
1 leek
1 stick of celery
A couple of slices of bread blitzed to breadcrumbs
2 tbsp sage (fresh or dried)
2 tsp salt
1 tbsp nutritional yeast (optional)
A pinch of chilli flakes (optional)
Apple sauce ( I made it using 2 small apples)
Olive oil

Finely chop the onions, leek and celery. Cook in a pan with a little olive oil for about 10-15 mins until soft.

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Peel a couple of apples, and finely chop, put in another pan with a little water and sugar until stewed.

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Take the onion mixture of the heat, add the breadcrumbs, sage, salt & pepper, chilli flakes, nutritional yeast and mix together. Add a glug of olive oil and the apple sauce. Taste it to check you have enough salt and pepper. Let it cool slightly until you are able to handle it.

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Make into balls, and grease the tray or grease a dish and spread the mixture out.

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Cook in the oven for 20-25 minutes at 180C, until crisp.

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I plan on making these before Christmas Day and heating them up in the oven just before we are ready to serve. You can also pop these in the freezer, if you want to be super organised. These are definitely worth that little extra effort and will add some delicious flavours to your dinner.


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