Spiced Stuffin’ Muffin

This flavoursome and healthy stuffing recipe is the perfect addition to your Christmas dinner or Sunday lunch. They can be made ahead of time and freeze very well.

This recipe was created by my chef student, Shashi Dissanayake and featured on the Veganuary website.

Spiced Stuffin’ Muffin by chef student Shashi Dissanayake2.jpg
Spiced Stuffin’ Muffin by chef student Shashi Dissanayake1.jpg

Prep time - 30 minutes

Cook time - 45-50 minutes

Difficulty - Easy

Serves / makes - 6 portions


Ingredients 

1tbsp sunflower oil

1 onion, finely chopped

100g carrots, finely chopped 

2 garlic cloves, finely chopped

100g chestnut mushrooms, finely chopped

400g/1 can chickpeas, drained and rinsed

100g walnuts

100g cooked chestnuts 

1tsp salt

1/2tsp ground black pepper 

1tsp ground ginger

1tsp ground cinnamon 

2tbsp aquafaba 

2tbsp psyllium husk

1tbsp sunflower oil


Equipment

Large frying pan

Blender or food processor

Muffin tin


Method

  1. Heat your oven to 190c/375f/GM5.

  2. Heat the oil in a large frying pan. Once the oil is hot add the onion and carrot. Fry for 10-15 minutes until the onion is translucent. 

  3. Add the garlic and mushrooms. Fry for another 5-10 minutes until the mushroom has browned. 

  4. Blend the mixture from the pan with the chickpeas, walnuts, chestnuts, salt, pepper, spices, aquafaba and psyllium husk. 

  5. Add a small amount of oil to a muffin tin. Divide the muffin batter between all the holes. Bake for 35-45 minutes until browned and cooked through. 


Tips

  • If you want a herby stuffing simply omit the spices and replace with fresh sage leaves, thyme or rosemary. 

  • The psyllium husk acts as a binder in this recipe but also adds moisture. You can omit it but the muffins will be a little crumbly.


Spiced Stuffin’ Muffin

Spiced Stuffin’ Muffin
Makes: 6 portions
Author: Shashi Dissanayake
Prep time: 30 MinCook time: 50 MinTotal time: 1 H & 19 M
This flavoursome and healthy stuffing recipe is the perfect addition to your Christmas dinner or Sunday lunch. They can be made ahead of time and freeze very well.

Ingredients

  • 1tbsp sunflower oil
  • 1 onion, finely chopped
  • 100g carrots, finely chopped
  • 2 garlic cloves, finely chopped
  • 100g chestnut mushrooms, finely chopped
  • 400g/1 can chickpeas, drained and rinsed
  • 100g walnuts
  • 100g cooked chestnuts
  • 1tsp salt
  • 1/2tsp ground black pepper
  • 1tsp ground ginger
  • 1tsp ground cinnamon
  • 2tbsp aquafaba
  • 2tbsp psyllium husk
  • 1tbsp sunflower oil

Method

  1. Heat your oven to 190c/375f/GM5.
  2. Heat the oil in a large frying pan. Once the oil is hot add the onion and carrot. Fry for 10-15 minutes until the onion is translucent.
  3. Add the garlic and mushrooms. Fry for another 5-10 minutes until the mushroom has browned.
  4. Blend the mixture from the pan with the chickpeas, walnuts, chestnuts, salt, pepper, spices, aquafaba and psyllium husk.
  5. Add a small amount of oil to a muffin tin. Divide the muffin batter between all the holes. Bake for 35-45 minutes until browned and cooked through.

Notes:

Equipment

Large frying pan

Blender or food processor

Muffin tin


Tips

  • If you want a herby stuffing simply omit the spices and replace with fresh sage leaves, thyme or rosemary. 
  • The psyllium husk acts as a binder in this recipe but also adds moisture. You can omit it but the muffins will be a little crumbly.


Did you make this recipe?
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