The perfect side dish, this vegan mushroom chestnut stuffing recipe is tasty and seasonal. Flavoured with thyme and rosemary it’s an ideal side accompaniment for any occasion and it’s minimal fuss! This recipe is simple to create and if you’re missing an ingredient it’s no bother as you can just work with what you’ve got or substitute for something you have to hand.
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”. 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!
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 tweaked it a little every time I’ve made it and have also tried a combination of mushrooms which turned out amazing. If you do get experimental don’t forget to let us know how it turns out. For this recipe it’s best to use slightly older, stale bread as it doesn’t go too soggy in all of the juices. Also if you’re not a fan of chestnuts you can easily sub them for a nut of your choice.
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 mushroom chestnut stuffing 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
300g of mushrooms
2-3 slices of stale bread
3 sprigs of fresh rosemary
A handful of fresh thyme
3 sundried tomatoes
100g 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.
2. Heat the oil in a pan and thinly slice the onion. 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!