Vegan stuffing

Vegan stuffing

Prep Time: 20 mins 
Cook Time: 30 mins 
Total Time: 50 mins

Ingredients: 

• 2 tbsp linseeds
• 1 red onion halved
• 1 tbsp olive oil plus extra for the tray
• 200g mixed nuts of your choice (we used a combination of pecans, hazelnuts and walnuts )
• 400g can cooked green lentils in water, drained
• 50g breadcrumbs (check the pack for a vegan variety)
• small bunch sage chopped
• 1 small apple Grated

Method : 

Step 1

1. Put the linseeds in a small bowl.
2. Add 2 tbsp water and stir.
3. Set aside for 5–10 minutes until thick and gel-like.
4. Add the onion to a food processor and blitz until finely chopped.
5. Heat the oil in a frying pan.
6. Add the chopped onion and cook for about 5 minutes until soft.

Step 2

1. Put the nuts in the food processor and pulse until coarsely chopped.
2. Sprinkle 3 tbsp of the chopped nuts onto a plate and set aside for coating later.
3. Add the lentils, breadcrumbs, sage, apple, soaked linseeds (plus any leftover liquid), and cooked onions to the processor.
4. Season well with salt and pepper.
5. Pulse briefly until the mixture just comes together — don’t blend too finely so the stuffing keeps its texture.

Step 3

1. Oil a baking tray and line it with foil.
2. Remove the blade from the food processor for safety.
3. Oil your hands lightly.
4. Scoop out walnut-sized portions of the stuffing mix.
5. Roll each portion into a ball.
6. Roll the balls in the chopped nuts on the plate to coat.
7. Place the coated balls on the lined tray.
8. (Optional) Cover with cling film and chill for up to 2 days, or freeze for up to 2 months.

Step 4

• Heat the oven to 200C/180C fan/gas 6.
• Unwrap chilled balls if needed.
• Bake for 25–30 minutes until the nuts darken slightly and the balls firm up.
• Let them cool for a few minutes — they will firm more as they cool.
• If baking from frozen, cook for 35–40 minutes instead.