Vegan Chestnut Stuffing with Mushrooms and Cranberries

🧂 Ingredients

• 140 g dried cranberries
• 100 ml orange juice

  (for soaking)
• 1 tbsp ground flaxseed
• 2 tbsp olive oil

  (for frying (30g))
• 1 onion

  (diced (100g))
• ½ tsp salt
• ⅛ tsp pepper
• 3 garlic cloves

  (minced (3 tsp))
• 450 g white mushrooms

  (finely diced)
• 1.5 tsp fresh thyme

  (stems removed and leaves chopped)
• 140 g oats
• 140 g chestnuts

  (cooked and peeled, roughly chopped)
• 2 tbsp fresh flat leaf parsley

  (chopped)

Instructions

• 1 NOTE: Timings exclude any inactive time (e.g. soaking).
• 2 PREPARE: Place the cranberries in a dish and cover them with the orange juice.
  Leave to soak for 1 hour.
• 3 Make a flax egg by adding the ground flaxseed to a small dish with 2 tbsp water
  and leaving it to soak.
• 4 Preheat the oven to 190°C fan (210°C conventional / 410°F / gas mark 6).
• 5 FRY ONION: In a large frying pan, fry the diced onion in olive oil
  [https://geni.us/avvoliveoil] over a low-medium heat for 5 minutes until the
  onion has softened but not browned. Season with the salt and pepper.
• 6 ADD GARLIC: Add the minced garlic and fry for a further 2 minutes.
• 7 ADD MUSHROOMS & THYME: Add the finely diced mushrooms to the pan along with the
  thyme and cook for 5 minutes, or until the mushroom are tender, browned and have
  released their moisture.
• 8 DRAIN: Use a slotted spoon to transfer the fried mushroom mixture to a large
  mixing bowl [https://geni.us/avvlargemixingbowl], draining off any excess liquid
  and reserving it for later.
• 9 PULSE OATS: Pulse the oats in a food processor
  [https://geni.us/avvfoodprocessor] 3-5x until they are the consistency of a
  coarse flour.
• 10 Add the oat flour [https://geni.us/avvoatflour] to the bowl with the mushrooms
  along with the chopped chestnuts, chopped parsley and flax egg.
• 11 DRAIN CRANBERRIES: Drain the orange juice from the cranberries and add the
  soaked cranberries to the bowl. You won’t be using the leftover orange juice in
  the recipe but can drink it!
• 12 MIX: Stir everything together, and then try to bring some of the mixture into a
  ball by squashing it in the palm of your hand. If it doesn’t come together (i.e.
  it’s too dry and crumbles), add 1-2 tbsp of the mushroom liquid you reserved,
  stir it in and try again.
  
  Once the mixture is the consistency that it comes together in your hand and you
  can form a ball with it without it falling apart, you can move on to the next
  step.
  
  Note: If you accidentally got rid of the mushroom liquid then feel free to use
  water here.
• 13 TRANSFER TO BAKING DISH: Lightly grease a 20cm round baking dish (or similar
  size) with a little vegan margarine or oil. Add the stuffing mix to the baking
  dish and press it down firmly so it is packed in and is around 4cm (1.5”) thick.
• 14 BAKE: Cover the top with foil and bake it in the preheated oven for 25 minutes
  before removing the foil and baking for a further 10 minutes to brown it off
  before serving.

Nutrition Info