Vegan Christmas Stuffing
Ingredients
1 small Butternut Squash
2 red Onions
2 cups Shiitake Mushroooms (packed)
1/3 cup Walnuts
1/3 cup Pepitas
1/4 cup Currants
2 tbsp Tart Cherries
Pinch of Himalayan Salt
260g Toasted GF Bread or Sourdough
1 clove Garlic
Olive Oil
Salt and Pepper
Greaseproof Paper and Cooking String
Instructions
- Preheat oven to 200°C. Slice squash into quarters and then half each piece so that you have 8 large chunks.
- Quarter the onions and add all to a roasting dish. Drizzle with olive oil and add your spices, 2 tsp fennel seeds, coriander, nutmeg, salt and pepper.
- Toss well and place in the oven for approx 40 minutes or until soft. In the meantime add shiitake mushrooms to a bowl and cover with boiling water to soften for 10 minutes.
- Chop up the walnuts, pumpkin seeds and dried fruit and add to a pan on medium heat with a drizzle of olive oil and toast gently until nuts are golden.
- Add to a large bowl. Drain mushrooms and add to food processor. Blend on high speed for a few seconds until you have a mince.
- Cut toasted bread with hands and add to food processor with your mushrooms and a drizzle of olive oil, 1 tsp fennel seeds, garlic and season with salt and pepper.
- Then blend everything on high speed until you have a fluffy crumb-like consistency.
- Add to the bowl and mix with your toasted nuts. Remove your roasted squash from the oven and smash with a wooden spoon. Combine everything together and mix well.
- Line a roasting dish with greaseproof paper and add your stuffing mixture.
- Drizzle with olive oil and then cover with another piece of greaseproof paper.
- Using some string tie either end of the dish to keep the paper on top steady.
- Bake for 45 minutes, then remove the paper on the top to get a crispy surface and bake for a further 15-20 minutes. Use the paper to remove from the dish and slice.