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Chestnut Cranberry Stuffing Balls
STUFFING. Our favourite bit of any roast dinner, stuffing can be surprisingly easy to do badly.
The ultimate Christmas side dish- and boy have we got a great vegan stuffing recipe for you.
When it comes to a Christmas feast, and you eat only vegan food then add this to your crimbo menu! The cranberry sauce gives them a really nice kick of sweetness. You’ll love ‘em.
Ingredients
- 3 cups chestnuts (we use Merchant Gourmet)
- A decent glug of olive oil
- 2 cups shallots (finely chopped)
- 4 cloves garlic (finely sliced)
- 1/2 cup cranberry sauce
- 1/2 cup oats
- Salt & pepper
Equipment
- Food processor
- Frying pan
- Mixing bowl
- Greased baking tray
Method
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1.
Put the chestnuts in a food processor and whizz into crumbs.
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2.
Put some olive oil in a frying pan and heat it up.
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3.
Add the shallots and cook until translucent.
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4.
Add the garlic and stir round until the shallots have started to caramelise.
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5.
Turn the heat to very low, pour in the chestnut crumbs and stir round so everything is mixed together.
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6.
Add the cranberry sauce and stir that round until the mixture is a thick, clumpy paste
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7.
Add the oats and stir round.
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8.
Pour the mixture into a bowl, let it cool down, then roll the mixture into ping pong sized balls.
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9.
Put the balls on to a greased baking tray, brush with olive oil and sprinkle with salt and pepper. Bake at 200℃ (392℉) for 20 minutes.
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10.
Serve with all the trimmings!
