Eloise Turner |

Simple Vegan Stuffing

Ingredients (Serves 4)

  • 4 slices sourdough bread
  • 100 g leek (green leaves only), thinly sliced
  • 1 tbsp (15 mL) garlic-infused olive oil (we love Cobram)
  • 1/2 tsp (3 g) dried sage
  • 70 g canned lentils, drained and rinsed
  • 60 g Fodbods Rosemary & Sea Salt Nibbles, blitzed until fine
  • 1 vegetable stock cube in 2/3 cup (160 mL) boiling water (we love Massel’s)



  1. Preheat oven to 180 degrees Celsius.
  2. Prepare ingredients as directed i.e. slice leek, drain lentils, blitz Nibbles etc.
  3. Roughly tear sourdough and place aside to dry out.
  4. Saute the leek, oil and sage over medium heat until fragrant (about 5 minutes).
  5. Remove from the heat and then stir through the lentils and Nibbles crumbs.
  6. Slowly pour the stock and leek mixture over the bread, stirring well to combine.
  7. Transfer to a lined baking dish and then cover with foil.
  8. Bake covered for 45 minutes and then uncovered for 10 minutes.
  9. Best served straight out of the oven, alongside your favourite family roast.


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