Vegan Christmas Stuffing
Stuff getting stuck in the kitchen all Christmas morning. Get ahead by prepping this easy Vegan Christmas Stuffing beforehand. Leave out the pistachios and redcurrants and you’ve got a classic Sunday dinner option too.
Made with our Middle Eastern Plant-Based Falafels
Ingredients:
2 x 200g packs Cauldron Middle Eastern Falafel
A drizzle olive oil
1 onion, diced
25g pistachio nuts, roughly chopped
100ml vegetable stock
25g redcurrants
1 tbsp. thyme leaves
1 tbsp. sage leaves, finely chopped
To serve (optional)
Crispy fried sage leaves
Our tip
This recipe can be halved if serving fewer people.
For stuffing balls instead of tray, simply roll the stuffing back into ball shapes and place on a baking tray. Cook for 15 minutes.
Method:
Pre-heat the oven to 180°C (fan)/200°C electric/Gas Mark 6.
Heat a drizzle of oil in a non-stick frying pan. Add the onion and sauté for 5 minutes.
Remove the pan from the heat, crumble the Cauldron Middle Eastern Falafel balls into the pan. Add the pistachio nuts and stock. Mix well to combine.
Tip the stuffing into an oven proof dish. Scatter over the redcurrants and herbs. Bake in a pre- heated oven for 25 minutes.
To serve
Garnish with crispy sage leaves (optional).
Our tip
This recipe can be halved if serving fewer people.
For stuffing balls instead of tray, simply roll the stuffing back into ball shapes and place on a baking tray. Cook for 15 minutes.
Hungry for ideas?
Fancy an Indian? Thai? Peruvian? Our recipes take inspiration from every nation. Veggie or vegan, quick hits or fancy plants creations, we’ve got you. Take a bite… and another!
