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Chestnut and Cranberry Vegan Stuffing

Makes 15 stuffing balls or 1 traybake

This specialty vegan stuffing can be used to make stuffing balls or a stuffing traybake. Any white or wholemeal loaf can be used for the breadcrumbs although you could bake White Spelt Bread Machine Loaf or White Bread in Two Hours, eat the crusts and use some of the crumb to make this stuffing.

Free from Soya
Vegetarian, Vegan

Ingredients

Change Quantities:
  • 100g bread
  • 100g onion
  • 75g chestnuts, cooked and peeled
  • 0.5 eating apple
  • 1 tbsp parsley
  • 50g porridge oats
  • ½ tsp salt
  • ¼ tsp black pepper
  • 150ml water
  • 100g vegan baking block
  • 25g dried cranberries
  • oil, for tray

Preparing the Stuffing

  1. Remove the crusts from the bread, cut the bread into slices and then into cubes.
  2. Using your fingers, break up the cubes and spread them out on a baking tray.
  3. Cover loosely with a clean tea towel and leave overnight to stale.
  4. Transfer the crumb to a kitchen processor and pulse lightly to make breadcrumbs.
  5. Finely dice the onions and add them to the processor.
  6. Cut the chestnuts into small pieces and add these.
  7. Peel the apple and grate in coarsely into the processor bowl.
  8. Chop the parsley and add this.
  9. Add the oats, salt and pepper and pulse until evenly combined.
  10. Measure the water, baking block and cranberries into a saucepan.
  11. Put the pan over a medium heat and bring to the boil.
  12. Remove the pan from the heat and pour into the processor.
  13. Pulse to mix then leave to cool for 15-20 minutes.
  14. If not using immediately the cold stuffing can be bagged and frozen for up to a month.

To Make Vegan Chestnut and Cranberry Stuffing Traybake

  1. Bring the stuffing up to room temperature.
  2. Rub some oil around the inside of a 18 x 23mm/7 x 9” baking tray.
  3. Tip the mixture into the prepared tray and smooth the top.
  4. Cut the stuffing into 12 squares.
  5. Bake for 30-35 minutes.
  6. Remove from the oven and re-cut the stuffing into 12 squares.
  7. Serve warm.

To Make Vegan Chestnut and Cranberry Stuffing Balls

  1. Bring the stuffing up to room temperature.
  2. Rub some oil around the inside of a baking tray and pre-heat the oven.
  3. Divide the mixture into 15 mounds and roll each into a ball.
  4. At this stage the stuffing balls can be open frozen on a baking tray then bagged and frozen for up to a month.
  5. Transfer the fresh or stuffing balls to the prepared tray and bake for 35-40 minutes.
  6. Serve warm.

Equipment

18 x 23/7 x 9” baking tray, baking tray, kitchen processor, 2 x mixing bowls and saucepan

Temperature

200°C, Fan 180°C, 400°F, Gas 6

Cooking time

30-35 minutes for stuffing balls or traybake

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Ingredients

Change Quantities:
  • 100g bread
  • 100g onion
  • 75g chestnuts, cooked and peeled
  • 0.5 eating apple
  • 1 tbsp parsley
  • 50g porridge oats
  • ½ tsp salt
  • ¼ tsp black pepper
  • 150ml water
  • 100g vegan baking block
  • 25g dried cranberries
  • oil, for tray

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