The perfect side dish, this vegan mushroom and chestnut stuffing recipe is tasty and seasonal. Flavoured with thyme and rosemary it’s an ideal accompaniment for any occasion and requires minimal fuss. This recipe is simple to create and can be whipped up pretty swiftly whilst producing scrumptious results. This vegan stuffing recipe is the perfect for this festive season and is a winner combination whatever you’re tucking in to this Crimbo day.
I whipped up this recipe over the festive period as a vegan alternative to stuffing and it was a success, surprising as I went with the “throw it all together and hope for the best approach” which I then adapted and perfected. J was the first to sample this creation and it didn’t last long around him. When I then re-created it at Crimbo everyone round the table was tucking in to this delectable dish.
This vegan mushroom chestnut stuffing recipe is bursting with wintery seasonal flavours as it uses chestnuts, thyme and rosemary – a perfect combination at this time of year. I’ve tried a combination of mushrooms when creating this vegan stuffing recipe and I think the winning combination is chestnut mushrooms due to their nutty flavoursome taste. For this recipe it’s best to use slightly older, stale bread as it doesn’t go too soggy in all of the juices. You can substitute the chestnuts for a different nut such as cashews or walnuts however chestnuts work best with the flavour combinations and keeps the dish seasonal.
Whether you’re tucking into a tasty nut roast on a Sunday afternoon, or just want something to go with your veggie sausages this vegan stuffing recipe is the perfect match and is oh so delicious. So give it a go and let us know what you think in the comments below, as always don’t forget to #veggievagabonds on social media!
Vegan Mushroom & Chestnut Stuffing Recipe
Oil for frying – I used coconut oil
1 white onion
3 cloves of garlic
300 grams of mushrooms
2-3 slices of stale bread – I used a brown seeded loaf
3 sprigs of fresh rosemary
A handful of fresh thyme
3 sundried tomatoes
100 grams of cooked chestnuts
1 tablespoon of tomato puree
1 teaspoon of garlic powder
A small knob of vegan butter
2-3 tablespoons of nuts and seeds mix – I used a mix of sunflower seeds, pumpkin seeds and sesame seeds but use whatever you have to hand
Salt and pepper to taste
1. Preheat oven to 180°C.
2. Heat the oil in a pan and thinly slice the onion. Add the onion to the pan and cook on a medium to low heat stirring occasionally to avoid sticking.
3. Once the onion has softened, crush and add the garlic. Add a little salt to avoid burning and stir.
4. Remove the rosemary from the stalks and add to the pan along with the chopped thyme.
5. Chop the mushrooms and sundried tomatoes then add to the pan.
6. Then add the tomato puree, garlic powder, chestnuts, vegan butter and salt and pepper.
7. Cook for a few minutes, stirring occasionally.
8. Chop the bread in to equal size cubes and stir in to the mixture along with the seeds.
9. Add the mixture to a 12cm baking tin and cook covered for 20 minutes and uncovered for 5-10 minutes as this will allow it to crisp up slightly.
Serve and enjoy!
If you give this recipe a go at home let us know what you think and show us some pics on social media with the #veggievagabonds!