Looking for a meat-free and dairy-free stuffing? This vegan version has the traditional flavours of sage and onion, alongside Puy lentils for added substance
- 4slices thick, white day-old bread, roughly torn
- 1tbsp sunflower oil
- 1onion, diced
- 1celery stick, diced
- 2leaves cavolo nero, roughly chopped, stems discarded
- 250g cooked Puy lentils (we used Merchant Gourmet)
- 1tsp dried sage
- 200ml vegetable stock
- knob of vegan butter
Step 1Heat the oven to 180C/160C fan/gas 4.
Step 2Blitz the bread in a food processor or high-powered blender to fine breadcrumbs, then set aside.
Step 3Put the oil, onion and celery in a large, shallow pan, and cook over a medium heat for 4-5 mins or until the onion softens without browning. Add the cavolo nero, lentils and sage, and cook for another 2 mins, stirring frequently.
Step 4Add the breadcrumbs and season. Stir to combine, then gradually pour in the vegetable stock, stirring to bring all of the ingredients together.
Step 5Spoon the mix into a deep baking dish, and smooth over. Add a knob of vegan butter on top, then bake in the oven for 30-35 mins or until the top is golden and crispy, and the stuffing appears set.