This flavoursome and healthy stuffing recipe is the perfect addition to your Christmas dinner or Sunday lunch. They can be made ahead of time and freeze very well.
Makes 6 portions.
1tbsp sunflower oil
1 onion, finely chopped
100g carrots, finely chopped
2 garlic cloves, finely chopped
100g chestnut mushrooms, finely chopped
400g/1 can chickpeas, drained and rinsed
100g walnuts
100g cooked chestnuts
1tsp salt
1/2tsp ground black pepper
1tsp ground ginger
1tsp ground cinnamon
2tbsp aquafaba
2tbsp psyllium husk
1tbsp sunflower oil
Heat your oven to 190c/375f/GM5.
Heat the oil in a large frying pan. Once the oil is hot add the onion and carrot. Fry for 10-15 minutes until the onion is translucent.
Add the garlic and mushrooms. Fry for another 5-10 minutes until the mushroom has browned.
Blend the mixture from the pan with the chickpeas, walnuts, chestnuts, salt, pepper, spices, aquafaba and psyllium husk.
Add a small amount of oil to a muffin tin. Divide the muffin batter between all the holes. Bake for 35-45 minutes until browned and cooked through.
TIPS
If you want a herby stuffing simply omit the spices and replace with fresh sage leaves, thyme or rosemary.
The psyllium husk acts as a binder in this recipe but also adds moisture. You can omit it but the muffins will be a little crumbly.
Veganuary is the world's largest vegan movement, inspiring people to try vegan for January and throughout the rest of the year.