Vegan Sage Stuffing Recipe

INGREDIENTS

• 1 loaf of white or wholemeal bread (both will work fine)
• 3/4 tsp Suma Organic Dried Sage
• 3 tbsp olive oil
• 75g chopped celery
• 75g chopped onion
• 200g Infinity Foods Organic Green Lentils
• 750ml - 850ml Marigold Organic Swiss Vegetable Bouillon
• 1 tbsp ground flaxseed + 2 1/2 tbsp water

METHOD

You want to dry out your bread a little, so cut it into cubes and leave in a bowl overnight, ready for use the next day. You’re looking for that ‘day old bread’ feel, so it dry and not fresh feeling. If you’re using bread that isn’t so fresh anymore, you may already have the desired dryness of the bread!

Cook your lentils. You can soak them overnight too, but if you just want to rinse them, that’s fine. Cook them uncovered in a pan with around 400ml water or veg stock, adding more as needed. Cook them on a medium heat and bring the to the boil, then reduce the heat and simmer for around 25-30mins. Keep an eye on them, as lentils can soak up a lot of liquid quickly, and can burn if left without water. Set your cooked lentils aside. Pre-heat the oven to 230C or gas mark 8.

Grease using olive oil (or dairy free marg) or line a baking tray or baking tin that has a little depth to it, with foil. It doesn’t have to be like a cake tin, but it shouldn’t be flat either. Mix together the ground flaxseed and 2 1/2 tbsp water.

In a frying pan, sauté the onion & celery in the 3 tbsp of olive oil and salt & pepper for about 5 minutes, or until they start to look a bit translucent. Set aside.

To your bowl of bread, add in around 750 - 800 ml of the veg stock, sage, sautéed onion & celery and your flax seed mixture from earlier. Mix it all together. You want to consistency to be moist but not wet. It should be firm, but not dry either. If you think its too try, add a little more stock, however, if it’s not holding its shape, it might be too wet and you will need to add more bread. Gently add in stock bit by bit if you’re feeling unsure.

Spoon the mixture to your greased baking tray or tin and cover with foil and bake for 40-45 mins. To make the stuffing brown on top, remove the foil and bake for another 10-15 mins.

It’s ready to serve!