Shashi Dissanayake, The Vegan Chef School
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
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.
Prep Time: 10 minutes
Cooking Time: 70 minutes
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.
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