Sage and Onion Stuffing

Stuffing is my favourite part of a roast dinner but it’s also so versatile! Sprinkle over a salad or savoury pancakes, add to a sandwich, mix into a pasta dish. The possibilities are endless!

To me, this has the exact texture and flavour of the stuffing I used to enjoy with a Sunday roast or a Christmas dinner in my pre-vegan days. You could easily use gluten-free breadcrumbs and there’s plenty of scope for throwing in any leftovers you may need to use up in your fridge. Throw in some cranberries and dried apple for a more festive flavour or feel free to play around with the herbs you have. Fresh rosemary would work well.

Ingredients

2 tablespoons ground flaxseed

5 tablespoons water

1 tablespoon coconut oil

3 cloves garlic finely chopped

1 small-medium red onion finely chopped

1 tablespoon dried sage (or sub 3 tablespoons fresh, finely chopped)

1 tablespoon dried thyme (or sub 3 tablespoons fresh, finely chopped)

150g firm tofu

1/2 cup mixed nuts (such as almonds, cashews, hazelnuts)

5 sun dried tomatoes (around 1/4 cup)

5-10 cooked chestnuts

1 cup breadcrumbs

1 tablespoon tamari

2 tablespoons nutritional yeast

Good squeeze of lemon

1/2 teaspoon smoked garlic (optional)

1 teaspoon maple syrup

salt and pepper to taste

A drizzle of olive oil (optional)

Method

Lightly grease pan or oven dish with olive oil.

Preheat oven to 180°C

Combine flaxseed and water in a small bowl. Mix and leave to sit.

Add coconut oil to a pan and turn on a medium heat. When the oil has melted, add the chopped garlic.

Once you start to smell the garlic and it just begins to sizzle, add the red onion and a good pinch of salt.

Gently cook the garlic and onions until the onion is translucent. Then crumble in the tofu with your hands and fry it all together for a few minutes.

Add the sage and thyme, mix it in and cook for another minute until the herbs start to smell lovely and aromatic.

Remove the pan from the heat and set the mixture aside.

Add your nuts to a food processor and process until they resemble large breadcrumbs.

Add sun dried tomatoes and chestnuts and process just until they are broken down. Don’t over-do it!

Add breadcrumbs, tamari, nutritional yeast, lemon, smoked garlic, maple syrup and your flaxseed mixture from earlier and process until everything is combined and resembles sausage meat.

Give the mixture a taste and add salt and pepper to your taste.

Add the mixture to your pan or oven dish and press it down so it is fairly compact then use your fingers to roughen up the surface. You want a nice crumbly topping rather than a smooth surface.

You can then drizzle olive oil on top for a crispier finish and sprinkle some extra herbs.

Cook in the oven for around 20 mins until the top is crispy and golden. Serve warm and store any leftovers in the fridge.