Vegetarian Sage and Onion Stuffing
Whether you’re prepping for a Christmas lunch, or enjoying a Sunday roast, a delicious stuffing is the perfect accompaniment. This vegetarian sage and onion option is super easy to whip up and goes perfectly with all the trimmings of a delicious hearty roast dinner.
You can make them into balls of stuffing, roast them on a large tray to cut up, or use them inside my Vegan Stuffed Turkey Roast. Experiment with the flavours too if you like using your favourite herbs.
What you need to vegetarian sage and onion stuffing
-
fresh wholemeal breadcrumbs
-
onion
-
carrot
-
celery
-
sage
-
dried thyme
-
dried oregano
-
salt & black pepper
-
sunflower oil
Substitution and Ingredient Notes
Fresh breadcrumbs: You can use stale bread for this, and my favourite is always wholemeal or granary bread for extra flavour, but you can also use whatever bread you have! Opt for a gluten free bread if avoiding gluten!
Herbs: Fresh or dried works perfectly. I like to use fresh sage for extra flavour but this can be substituted for dried, and vice versa the thyme and oregano can be substituted for fresh if you have it!
Serving & Storage Tips
These work beautifully as a side for a roast dinner, but this stuffing can be used to stuff my vegan stuffed roast turkey. It adds so much flavour and makes for a delcious surprise in the centre!
How to make vegetarian sage and onion stuffing
Start by preheating the oven to 180°C.
Then fry the onions on a medium heat with 1 tbsp of the sunflower oil until they are softened. This makes sure the stuffing is full of flavour!
Then add in the chopped celery and diced carrots and fry these for a fruther 5-10 minutes until aromatic and softened.
Now you can add your vegetables along with the remaining oil, herbs and spices to a bowl and then mix in the breadcrumbs. It should smell beautiful!
Stir everything together until totally combined. You may need to use your hands for this! You can also add a dash of extra oil if it needs it.
Now you have your stuffing mixture, roll it into balls, and place each ball onto a lined baking sheet. Brush with a little oil and then cover with foil.
The stuffing can then be roasted in the oven for 25-30 minutes until golden brown.
Remove the foil and bake for a further 5-10 minutes to crisp up the balls (optional). Remove from the oven and enjoy!
Want to make the ultimate vegetarian roast dinner?
- Vegan Stuffed Roast Turkey
- Roasted Carrots with Maple Cinnamon Butter
- Vegan Parmesan Roasted Parsnips
- Easy Vegan Nut Roast
- My Mum’s Best Ever Roast Potatoes with Rosemary & Garlic
- Easy Vegan Gravy
Did you make this vegetarian sage and onion stuffing recipe? Please rate and review the recipe below, and leave me a comment! I love to hear your feedback, and if you’re enjoying my recipes. Make sure to take a photo, tag me @MadeleineOlivia and tag it #MadeleineOlivia.
Vegetarian Sage & Onion Stuffing
Ingredients
- 350 g wholemeal breadcrumbs
- 1 large onion (finely chopped)
- 1 medium carrot (finely doiced)
- 2 sticks of celery (finely diced )
- 2 tbsp fresh sage (finely chopped)
- 1 tsp dried thyme
- 1 tbsp dried oregano
- Salt and pepper (to taste)
- 5 tbsp sunflower oil
Instructions
- Preheat the oven to 180°C.
- Fry the onions on a medium heat with 1 tbsp of the sunflower oil until they are softened.
- Then add in the celery and carrots and fry these for a fruther 5-10 minutes until aromatic and softened.
- Add your veg along with the remaining oil, herbs and spices to a bowl and then mix in the breadcrumbs. Stir everything together until totally combined. You may need to use your hands for this!
- Roll into balls, and place on a lined baking sheet. Brush with a little oil and then cover with foil. Roast in the oven for 25-30 minutes until golden brown.
- Remove the foil and bake for a further 5-10 minutes to crisp up the balls (optional). Remove from the oven and enjoy!
Notes
- Use this recipe for the filling of my vegan roast turkey for something super impressive for your Sunday lunch or Christmas roast.
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One comment
Jenny
I loved these stuffing balls because they were simple. And of course tasted deliciuos. I added a little extra herbs and used up some stale wholemeal bread which worked perfectly.