If you want to reduce your meat intake over the Christmas break and have something a little lighter, then an alternative to sausage-meat stuffing is a vegan alternative. With the only allergens as cashews and celery, it will be suitable for most people and not only that, they are really easy to prepare.
“Winter is the time for comfort food and warmth”
If you want to give this a go, then all the detail are below. Even if you’re not veggie, it can mean less meat on your plate, filling your plate with more natural goodness.
- 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
WHAT TO DO:
- 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, then set aside.
- Grind the cashew nuts and mix with the breadcrumbs and the mixed herbs. Stir in the cooked vegetables.
- In a small saucepan, bring the stock to the boil. 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. Set aside to cool for 5-10 minutes.
- Stuff vegetables or roll into loose balls and bake for 20 minutes. Or can be used to fill your favourite veg.
What are you most looking forward to about Christmas? The Christmas lunch has got to be up there, right?
*Recipe from: https://keithonfood.com