Chestnut Cranberry Stuffing Balls

  • Super simple
  • 0:30 m
  • 5 ingredients

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.

Serves: 4

Ingredients

For the recipe

  • 3 cup chestnuts - we use Merchant Gourmet
  • olive oil - a decent glug
  • 2 cup shallots finely chopped
  • 4 garlic cloves
  • ½ cup cranberry sauce
  • ½ cup oats
  • Salt & pepper to taste

Before you start

Preheat the oven to 200°C | Food processor | Frying pan | Mixing bowl | Greased baking tray

Step 1

For the chestnuts

  • Put the chestnuts in a food processor and whizz into crumbs

Ingredients

  • 3 cup chestnuts - we use Merchant Gourmet

Step 2

Cooking the mixture

  • Put some olive oil in a frying pan and heat it up
  • Add the shallots and cook until translucent
  • Add the garlic and stir round until the shallots have started to caramelise
  • Turn the heat to very low, pour in the chestnut crumbs and stir round so everything is mixed together
  • Add the cranberry sauce and stir that round until the mixture is a thick, clumpy paste
  • Add the oats and stir round
  • Pour the mixture into a bowl, let it cool down, then roll the mixture into ping pong sized balls

Ingredients

  • olive oil - a decent glug
  • 2 cup shallots finely chopped
  • 4 garlic cloves
  • ½ cup cranberry sauce
  • ½ cup oats
  • Salt & pepper to taste

Step 3

Cook the balls

  • Put the balls on to a greased baking tray, brush with olive oil and sprinkle with salt and pepper
  • Bake for 20 minutes

Step 4

Time to serve

  • Serve with all the trimmings!