This classic vegan stuffing recipe is the perfect addition to any roast. The stuffing is salty and savoury, with a hint of caramelised sweetness from the apples. Delicious.
Apple and chestnut stuffing is my favourite combo of roast stuffing. This stuffing recipe relies on an excellent combo of gram flour, breadcrumbs and mushrooms to replicate traditional stuffing. Believe me when I say that this stuffing will have all your meat eating friends demanding you give them the recipe – it’s that good.
I like to add squash to the vegan stuffing as it works well with the apple and chestnuts. It provides an added bite and colour to the recipe that gives it an extra wow factor.
You can serve this stuffing with just about any roast recipe you want. However, I find it goes particularly well with my seitan roast recipe. The best thing is this suffing only improves after a day in the fridge. It’s perfect for those vegan roast sandwiches you’re craving!
The Ultimate Apple And Chestnut Vegan Stuffing
This meal is around 97% less polluting than the average UK meal.
Eating this recipe will save around 2.84 KG CO2e per person.
That’s equivalent to the emissions produced driving 23.47 KM in a modern car.How do I calculate this?
- 120 g Cooked Whole Chestnuts
- 150 g Chestnut Mushrooms
- 1 Medium Granny Smith Apples (peeled, core removed and diced into 1cm cubes)
- 150 g Butternut Squash (peeled and diced into 1cm cubes)
- 1/2 Medium Onion (peeled and finely diced)
- 50 g Breadcrumbs
- 50 g Gram Flour
- 50 ml Olive Oil
- 1 Teaspoon Salt
- Preheat your oven to 200˚c/390˚f.
- Place the mushrooms into a food processor. Pulse until the mushrooms are shredded. Don't over process into a paste.
- Remove the mushrooms and add the chestnuts to the processor. Blitz until them resemble chunky breadcrumbs. Again, be careful not to over process into a paste. You want some texture to the stuffing!
- Tip the processed chestnuts and mushrooms into a large mixing bowl. Tip in the rest of the stuffing ingredients and stir until everything is evenly combined. At this point the stuffing should be malleable and a little sticky.
- Line a deep baking tin with greaseproof paper. Spoon in the stuffing mixture. Lightly compress the stuffing into the tin using your hands, then place the tin into your pre-heated oven and cook for 40 minutes.
- When the stuffing has about 5 minutes left brush the top of the stuffing with a little olive oil. Sprinkle the stuffing with some more salt and return to the oven for its final 5 minutes.