Vegan sage and onion stuffing

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.