You don’t need meat to make a properly delicious Christmas stuffing. This vegan and wheat-free recipe is packed with sweet parsnips, apples, chestnuts, fresh herbs and made with a mix of coarse oatmeal and breadcrumbs.
100g Mornflake Steel cut Oatmeal
150ml vegetable stock
2 medium parsnips
1 tbsp rapeseed oil
1 red onion, finely chopped
2 cloves of garlic, crushed and sliced
1 medium apple, roughly chopped
180g ready cooked chestnuts, roughly chopped
8 fresh sage leaves, finely sliced
2-3 tbsp nutritional yeast
Pinch of salt
Few twists of black pepper
Preheat the oven to 180°C.
Weigh out the coarse oatmeal into a bowl, pour over the vegetable stock and leave to soak while you prepare the rest of the stuffing.
Peel the parsnips and cut into small pieces, place in a pan, cover with water and and boil until just cooked. Drain and put to one side.
Meanwhile, heat the oil in a large frying pan and gently fry the onions for 4-5 minutes until they start to soften. Add the garlic, chopped apple and chestnuts. Continue to cook, stirring regularly, for a few more minutes. Tip the soaked oatmeal and stock, breadcrumbs, herbs, and nutritional yeast into the pan. Mix all the ingredients together until they start to bind. Just add a splash more boiling water if the mixture doesn’t stick together.
Spoon the stuffing into a 22cm round oven-proof dish. Place in the middle of oven and cook for 40 minutes until golden on top.
Serve immediately scattered with a few more sprigs of fresh thyme.