Vegan stuffing

Vegan stuffing

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
  • Preparation:
  • Cooking:
  • Total:



  1. Step 1

    Heat the oven to 180C/160C fan/gas 4.
  2. Step 2

    Blitz the bread in a food processor or high-powered blender to fine breadcrumbs, then set aside.
  3. Step 3

    Put 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.
  4. Step 4

    Add the breadcrumbs and season. Stir to combine, then gradually pour in the vegetable stock, stirring to bring all of the ingredients together.
  5. Step 5

    Spoon 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.