Here’s another little Christmas recipe that some of you might like! I’ve made this recipe vegan as well as gluten free and allium free like the rest of my recipes! This makes the perfect alternative to the traditional sage and onion stuffing (which is not suitable for those of us with IBS who can’t eat alliums!).

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Ingredients:

30g of raw walnuts

4 large mushrooms, diced

3 slices of gluten free bread, preferably brown (BFree bread is gluten free and vegan)

1 large sprig of fresh rosemary

Dried thyme (or fresh if you have it)

Dried oregano

Grated nutmeg

Vegan margarine

Vegetable stock or water

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Method:

  1. Add the walnuts and bread to a food processor and blitz.
  2. Chop the mushrooms and add to a pan with oil and the rosemary and other herbs/nutmeg. Cook the mushrooms on a low heat for the best results and to infuse the rosemary into the oil.
  3. Once the mushrooms are cooked add the blitzed walnuts and bread to the pan and stir in the vegetable stock and margarine until it is all combined.
  4. Turn off the heat and allow to cool for 10 minutes. Once cool enough to handle shape into balls and bake for 10 minutes at most.

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Recipes every Monday, blog posts every Friday! See my previous recipe here.

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