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Vegan Stuffing

Family Meals
  • Makes 4 Portions
  • Suitable for freezing
  • Preparation 10 minutes
  • 30 minutes cooking time
  • 180 C°, 350 F°, Gas Mark 4


  • 1 onion sliced
  • 1 tbsp olive oil
  • 1 stick celery sliced
  • 1 small carrot grated
  • 200 g cashews
  • 100 g gluten free breadcrumbs
  • 1 tsp mixed herbs
  • 100 ml stock
  • 1 tsp yeast extract
  • salt & pepper to taste


  1. Preheat the oven to 180 o c. sauté the onion and celery in the oil until softened. add the grated carrot and cook for another 2 minutes. set aside.
  2. Grind the cashew nuts and mix with the breadcrumbs and the mixed herbs.
  3. Stir in the cooked vegetables. in a small saucepan, bring the stock to the boil.
  4. Remove from the heat and stir in the yeast extract. add enough stock to the nuts and breadcrumbs to make a moist, but not sloppy, mix.
  5. Set aside to cool for 5-10 minutes.
  6. Stuff vegetables or roll into loose balls and bake for 20 minutes. Or can be used to fill your favourite veg.
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