Vegan stuffing
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 4 slices thick, white day-old breadroughly torn
- 1 tbsp sunflower oil
- 1 oniondiced
- 1 celery stickdiced
- 2 leaves cavolo neroroughly chopped, stems discarded
- 250g cooked Puy lentils(we used Merchant Gourmet)
- 1 tsp dried sage
- 200ml vegetable stock
- knob of vegan butter
Nutrition: per serving
- kcal166
- fat3.9g
- saturates0.9g
- carbs22.9g
- sugars3.1g
- fibre4.4g
- protein7.6g
- salt0.4g
Method
step 1
Heat the oven to 180C/160C fan/gas 4.
step 2
Blitz the bread in a food processor or high-powered blender to fine breadcrumbs, then set aside.
step 3
Put the oil, onion and celery in a large, shallow pan, and cook over a medium heat for 4-5 mins or until the onion softens without browning. Add the cavolo nero, lentils and sage, and cook for another 2 mins, stirring frequently.
step 4
Add the breadcrumbs and season. Stir to combine, then gradually pour in the vegetable stock, stirring to bring all of the ingredients together.
step 5
Spoon the mix into a deep baking dish, and smooth over. Add a knob of vegan butter on top, then bake in the oven for 30-35 mins or until the top is golden and crispy, and the stuffing appears set.
