The best veggie stuffing recipe

The best veggie stuffing recipe

Herbed breadcrumbs make a fragrant, moist stuffing

Whenever I tuck into a roast dinner, I’m always struck by how the best bits (for me anyway) tend to be the trimmings. I’m a sucker for cauliflower cheese, a good roast potato and of course, a well-made stuffing. My recipe for this herby, hearty and deliciously moist accompaniment is a delight to make, as after a bit of prep it just needs 40mins in the oven. Why complicate things?

All the family seem to really enjoy this recipe. It’s a great choice for the Christmas table, and with such a simple process there’s no reason to limit yourself to one making per year! The recipe uses things most kitchens have simply lying around, so there’s no need to factor in a load of extra cost.

However, I find fresh herbs add much more of that punchy zing than dried herbs, so it’s worth trying to get hold of them if you can.

You will need:

  • 40g butter (use oil to vegan-ise the recipe)
  • 4 onions, finely diced
  • 3 sticks celery, chopped
  • 2 cloves garlic (or to taste), chopped
  • 170g fresh wholemeal breadcrumbs (whoosh a few slices in a blender!)
  • 150ml vegetable stock
  • 2 tbsp chopped fresh parsley

  • 1 tbsp chopped fresh sage
  • 1 tsp chopped fresh rosemary
  • 1 sprig thyme
  • 1/2 tsp chopped oregano
  • Salt and pepper to taste

Let’s get started!

  1. Preheat your oven to 200C/gas 6.
  2. Melt the butter or heat the oil over a medium heat and soften the onions and celery until translucent – about four minutes should do it.
  3. Add the chopped garlic and cook for about another minute.
  4. Transfer this mixture into a mixing bowl, and add the breadcrumbs and all the chopped herbs. Stir through thoroughly.
  5. Add the stock a little at a time, stirring regularly to ensure an even consistency.
  6. Check the stuffing mixture regularly – it should be moist throughout but not wet or soggy.
  7. Season to taste with the salt and pepper.
  8. Grease an ovenproof dish and add the stuffing mixture, smoothing flat. Cover with a lid or tin foil.
  9. Bake for about 40 minutes, or until heated through. Uncover the dish for the last 10 minutes of cooking time so that the stuffing can crisp up on top.

  10. … and serve! This stuffing is a great accompaniment to any roasted meat, vegetables or veggie alternative. Extra delicious when doused in gravy!