Vegan sage and onion stuffing
A festive essential, stuffing is the icing on any Christmas dinner. With this vegan sage and onion stuffing you get that great taste and it’s suitable for everyone to tuck in and enjoy.
300g multi-seeded or wholemeal bread
2 large red onions
75g plant-based spread
1tsp garlic granules or 2 cloves garlic, crushed
1tsp Dijon mustard
5tbsp port, white or red wine or use vegetable stock
salt and black pepper
Heat oven to Mark 6/ 200C/180C fan. Line a large baking tray with Bacofoil Non-Stick Foil.
In a food processor, blend bread into breadcrumbs and set aside. Add onion and herbs and blend until finely chopped.
Melt spread in a large pan, add chopped onion and cook for 4-5 mins until softened. Add garlic, mustard, port and 2tbsp water. Season well with salt and pepper and boil for a minute. Remove from the heat and stir in the breadcrumbs. Leave to cool for 10 mins.
Divide mixture into 16 and press each gently into a ball shape. Add to the baking tray and bake for 25mins.
*** these can be made up to two days ahead. Make to end of step 3, store the mixture in a Bacofoil Zipper Bag and chill until required.
TIP: leftover cooked stuffing balls can be frozen for up to 2 weeks.