Vegan Cranberry and Pistachio Stuffing
These vegan cranberry and pistachio stuffing balls are packed with fresh sage, thyme, citrus and crunchy nuts. The perfect festive side dish!
Servings: 12 stuffing balls
Calories: 189.61kcal
Equipment
- chopping board
- Sharp knife
- Mixing bowl
- Baking tray
- Zester
Ingredients
- 250 g bread cut into small cubes, ideally stale
- 100 g vegan butter melted
- 2 tablespoon fresh sage finely chopped
- 1 tablespoon fresh thyme leaves
- 1 lemon zest only
- 1 orange zest only
- 100 g dried cranberries
- 100 g pistachios shelled and roughly chopped
- 400 ml vegetable stock boiling hot
Instructions
- If using fresh bread, preheat the oven to 140C / 275F / gas mark 1. Spread the cubed bread onto a baking tray and bake for 20 minutes to dry it out.
- Add the dried bread cubes to a large mixing bowl.
- Add the vegan butter, chopped sage, thyme leaves, lemon zest, orange zest, dried cranberries and chopped pistachios.
- Pour over the boiling vegetable stock and stir gently to combine. Allow the bread to absorb the stock.
- Leave the mixture to cool until it is comfortable to handle.
- Shape the mixture into balls roughly the size of a golf ball and arrange on a baking tray lined with baking parchment.
- Increase the oven temperature to 180C / 350 F / gas mark 4.
- Bake for 20 minutes until the stuffing balls are golden and crispy on the outside and piping hot in the centre.
- Serve immediately with your favourite vegan roast dinner.
Nutrition
Calories: 189.61kcal | Carbohydrates: 21.96g | Protein: 4.22g | Fat: 10.3g | Saturated Fat: 2.04g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4.33g | Trans Fat: 0.04g | Sodium: 285.6mg | Potassium: 161.2mg | Fiber: 2.8g | Sugar: 9.41g | Vitamin A: 478.03IU | Vitamin C: 12.04mg | Calcium: 51.17mg | Iron: 1.39mg