Vegan Christmas stuffing recipe
Fabulous vegan Christmas recipe ideas from Ayurvedic expert Keith Squires: versatile vegan stuffing.
This festive vegan stuffing is a celebration of nuts and seeds with gluten-free breadcrumbs.
- 1 onion sliced
- 1 tbsp olive oil
- 1 stick celery sliced
- 1 small carrot grated
- 200 g cashews
- 100 g gluten free breadcrumbs
- 1 tsp mixed herbs
- 100 ml stock
- 1 tsp yeast extract
- salt & pepper to taste
Preheat the oven to 180 o c. sauté the onion and celery in the oil until softened. add the grated carrot and cook for another 2 minutes. set aside. Grind the cashew nuts and mix with the breadcrumbs and the mixed herbs. stir in the cooked vegetables. in a small saucepan, bring the stock to the boil. remove from the heat and stir in the yeast extract. add enough stock to the nuts and breadcrumbs to make a moist, but not sloppy, mix. set aside to cool for 5-10 minutes.
Stuff vegetables or roll into loose balls and bake for 20 minutes. Or you can use them to fill roasted peppers, courgettes or your other favourite veg.
Keith Squires is a vegetarian chef with over 30 years of experience who has even been asked to advise Parliament about plant-based eating, so he knows his stuff. See more vegan inspiration on keithonfood.com.