Vegan stuffing

• linseeds↗2 tbsp tbsp
• red onion↗1

  halved

• olive oil↗1 tbsp tbsp

  plus extra for the tray

• mixed nuts200g g

  of your choice (we used a combination of pecans, hazelnuts and pistachios)

• can cooked green lentils↗400g g

  in water, drained

• breadcrumbs↗50g g

  (check the pack for a vegan variety)

• sage↗small bunch

  small bunch, chopped

• small apple↗1

  grated

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.