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Vegetarian Christmas Stuffing
This vegetarian Christmas stuffing is lighter than traditional stuffing and packed with fabulous festive flavour.
Ingredients
- 200 g French bread small baguette
- 2 tbsp butter
- 2 sticks celery diced
- 2 cloves garlic minced
- 2 shallots diced
- 1 lemon zest
- 1 egg
- 50 ml dry white wine
- 300 ml vegetable stock
- 2 tbsp parsley chopped
- 1 tsp thyme chopped
- 1 tsp sage chopped
- 1 tsp rosemary chopped
- salt and pepper to taste
Instructions
- preheat oven to 200C/Gas 6
- Tear up the bread and place on an oven tray and toast in oven for 10 minutes while you saute the shallots, celery and garlic in the butter
- Tip the toasted bread into a big bowl and add the cooked veggies plus herbs, seasoning, egg, lemon zest and wine. Add the stock a bit at a time and mix well using your hands to squish it all together
- Lightly pack the veggie stuffing mix into a baking tray and cover with foil and bake for 20 minutes then remove foil and cook for a further 15 minutes till golden and a bit crispy on top
Video
Notes
To get the look of a traditional Christmas pudding for your meat-free Christmas stuffing simply pack the cooked stuffing into a bowl and place a small serving plate on top then flip it over and lift off the bowl. Decorate with a few small sprigs of herbs on top.
You can use dried herbs instead of fresh herbs but use half the quantity as they are stronger.
You can use this veggies stuffing mix to stuff vegetables like peppers, tomatoes and small squash etc.
Serve leftover veggie stuffing cooked in a frying pan next day alongside a fried egg and tomato, yum!
Nutrition
Calories: 187kcalCarbohydrates: 31gProtein: 8gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 42mgSodium: 642mgPotassium: 211mgFiber: 2gSugar: 5gVitamin A: 515IUVitamin C: 7mgCalcium: 68mgIron: 3mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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