Vegan Stuffing

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This meaty sage and onion Vegan Stuffing Log is topped with sweet and smoky mushroom bacon, the best ever Christmas dinner side dish. It's so simple to make and gluten-free too.

Prep Time10

Cook Time1

Chilling Time1

Course: Side Dish

Cuisine: American, English

Keyword: christmas

Servings: people

Calories: 391kcal

Author: Reena Sharma

Ingredients

400 g breadcrumbs
2 medium onions
4 tbsp oil
2 flax eggs 2 tbsp ground flaxseed + 3 tbsp water
2 king trumpet mushrooms sliced thinly
1 tbsp dried sage
Handful fresh sage
1 tbsp maple syrup
1 tsp smoked paprika
1 ½ tsp salt

Instructions

Cook onions in 1 tbsp oil until soft and translucent for around 10 minutes. Add an extra 5 minutes if you like them to be a little golden.
In a bowl, add the breadcrumbs, 2 tbsp oil, 2 flax eggs, sage and 1 tsp salt along with the cooked onions.
Using clingfilm, shape into a log, wrap tightly then chill in the fridge for 1 hour.
In the mean time, preheat oven to 200°C.
In a bowl, combine ½ tsp salt with maple syrup, 1 tbsp and smoked paprika.
Add the mushroom slices and mix thoroughly to coat evenly with the maple mix.
Lay flat on a baking tray, ensuring they are not on top of each other and bake in the oven for 15-20 minutes, flipping halfway.
Remove stuffing from fridge and unwrap.
Lay one layer of slices on top of the log and tightly wrap the entire stuffing log with foil, ensuring edges are also sealed.
Bake at 200C for 30 minutes.
Remove the foil and bake another 5 minutes before removing from oven.

Notes

Gluten-free bread can be used to replace the wheat bread
Plant milk or vegetable stock can be used instead of the flax eggs though it will be a little less stiff
Smoked paprika can be replaced with onion and garlic powder if a non-smoky flavour is preferred
Salt can be adjusted to suit taste
Vegan bacon can be used as an alternative to king trumpet mushrooms
Mushroom bacon can be omitted and stuffing can be made into balls

Nutrition