Vegan Apple Cinnamon Stuffing Recipes

Steps:

• Put the linseeds in a small bowl and mix with 2 tbsp water, then set aside for 5-10 mins until the water thickens to a gluey consistency. Meanwhile, put the onion in a food processor and whizz until finely chopped. Heat the oil in a frying pan, tip in the onion and cook for 5 mins until softened.
• Tip the nuts into the food processor and whizz until coarsely chopped. Sprinkle 3 tbsp of the nuts over a plate and set aside. Add the lentils, breadcrumbs, sage, apple, soaked linseeds (plus any liquid in the bowl), chopped onions and plenty of seasoning to the processor. Pulse to blend the mixture until just combined - don't chop too finely or the stuffing will lose its nice nutty texture.
• Oil and line a baking tray with foil. Remove the blade from the processor and oil your hands. Scoop out walnut-sized chunks of stuffing, roll into balls, then roll on the plate of chopped nuts to coat. Place on the prepared baking tray. Can be covered with cling film and chilled for up to two days or frozen for two months.
• Heat oven to 200C/180C fan/gas 6. Unwrap (if chilled) and bake for 25-30 mins until the nuts are a little darker and the balls have firmed up slightly - they will be softer than traditional stuffing balls but will firm up after a few mins cooling. If you're cooking from frozen, bake for 35-40 mins.

Steps:

• Preheat oven to 350 degrees. Chop up your bread of choice into fairly small cubes. Put on a baking sheet and toast until golden brown (15-20 minutes).
• Shred the carrot. Chop the celery, apple (can leave skin on or remove), and onion.
• Heat olive oil in a large pot over high heat. Add fruit and simmer for a few minutes until soft. Add vinegar. salt, and seasonings. Cook another few minutes.
• Pour in vegetable broth and cook until it bubbles. Turn off the heat.
• Stir in brown sugar. Then add toasted bread cubes and stir until saturated.
• Spoon into lightly greased baking dish and bake at 350 degrees for 15-20 minutes until golden brown.