Sage and Onion Stuffing (Vegan)

5 from 4 votes

This vegan version of classic sage and onion stuffing is so simple to make from scratch I urge you to forget the packet stuff and make your own. It will make perfect accompaniment to your festive or indeed any roast dinner throughout the year.

Course Side Dish

Cuisine British

Keyword Christmas side dish, sage and onion stuffing

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings servings

Calories 253kcal

Author Jo Allison

Equipment

Ingredients

1 large onion chopped, see notes
150 g breadcrumbs preferrably fresh
30 g unsalted vegan butter I use Flora Plant Butter
1 tablespoon rapeseed/olive oil
1 tablespoon (heaped) dried sage see notes
1 tsp Marmite optional
50 mls veggie stock see notes
salt, pepper

Metric - US Customary

Instructions

Preheat the oven to 180C/350F/Gas Mark 4.
Heat up oil and butter in a large frying pan until butter has melted (addition of oil will prevent butter from burning) and add chopped onion.
Fry it on a medium heat, stirring from time to time for up to 10 minutes until soft and translucent. Set aside to cool slightly.
In a large bowl mix together breadcrumbs, sage, fried onion, marmite (if using) and some salt and pepper.
Bit by bit start adding some vegetable stock until your mixture is pliable and can be squeezed into stuffing balls.
Shape your stuffing into balls and bake on a baking tray in the preheated oven for approximately 30 minutes until browned and crispy.
If you decide to bake your stuffing in a dish, simply use the amount of stock as indicated above, transfer into baking dish and bake for approximately 35-40 minutes until golden and crispy.

Notes

Nutritional information is approximate, per serving and should be treated as a guideline only.
The onion I used in this recipe was 150g/1.3lb (peeled weight).
Feel free to substitute dried sage with fresh one (finely chopped).
The amount of stock you'll need will will depend on type of breadcrumbs you use. Wholewheat sourdough breadcrumbs for example will be much thirstier than standard white loaf ones. Make sure you add your stock bit by bit until you're able to form stuffing balls (as there is no egg here you will have to squeeze your balls into shape rather than just roll them).
If you decide to bake your stuffing in a dish use 50ml/2.5Tbsp of stock as suggested above.
This stuffing can be made the day before and stored in the fridge until needed or frozen either baked o unbaked for up to three months.

Nutrition