Delicious, hot, and golden-brown roasted chestnut stuffing tastes so good, with a satisfying nutty taste, this is always a popular dish on our table. When we have family over for a Sunday dinner, this is always the stuffing recipe that everyone looks forward to, bursting with roast chestnuts, it really is delicious!
Why you’ll love this chestnut stuffing
- Tasty, and easy to make stuffing, which is perfect for Sunday dinner, Thanksgiving dinner, and Christmas dinner.
- This recipe is a hearty, it’s soft on the inside and crispy on the outside.
- It’s 100% vegetarian and vegan.
What are the best chestnuts to use?
We opt for the easy option and buy vacuum packs of peeled chestnuts.
You can’t have a vegetarian or vegan Sunday dinner without a delicious portion of stuffing, we love making this recipe for our friends and family, who absolutely love it!
What do you use stuffing for?
Traditional stuffing recipes were used for stuffing roast chicken and roast turkey, naturally, we don’t use our stuffing in these!
We think it’s absolutely delicious and is the best stuffing for stuffing vegetables, and we feel it deserves its place on a vegetarian or vegan Sunday dinner plate!
Eat it alongside nut roast, roast potatoes, roasted parsnip, Yorkshire puddings, and tasty vegan gravy and you’ve got the perfect Sunday dinner!
Is stuffing vegan?
Not all stuffing is vegan, but luckily, our chestnut stuffing is 100% suitable for vegetarians and vegans.
Many stuffing recipes will include chicken stock or eggs, so it’s important to use a vegan-friendly recipe when cooking for a vegan.
How do I store it?
The great thing about our stuffing is that you can make it ahead.
Make it the day before and store it in an airtight container in the fridge.
It also freezes well for up to 2 months; just ensure it’s fully defrosted before reheating it.
Recipe notes and expert tips
- Consider the stock
Many recipes call for chicken stock or chicken broth, but as this is a vegetarian & vegan version, use vegetable stock or vegetable broth. - Fresh herbs
We’ve used Italian seasoning, but use fresh herbs such as fresh sage, rosemary, and thyme. - Stuffing mixture too loose?
You could always add an egg mixture to the stuffing to hold it together, but please not, this will then make this recipe unsuitable for vegans. - Make-ahead
You can make this stuffing the night before and keep refrigerated in an airtight container or freeze for up to 2 months.
More side dish recipes for you to try
Why not give these tasty side dishes a try? Stuffing balls, Yorkshire puddings, or Roasted carrots.
How to make chestnut stuffing with step-by-step instructions
Making our chestnut stuffing is easy if you follow our simple instructions.
Preheat your oven to 190°C/375°F.
Prepare a medium baking dish or casserole dish, by either lining with parchment paper or greasing the sides with vegan butter.
Add olive oil to a skillet and cook your minced garlic for 30 seconds, then add onions, and mushrooms, cook over medium heat until the onions are soft and any liquid from the mushrooms has evaporated.
Place the vegetables into your food processor and add Italian seasoning, roasted chestnuts, wholemeal bread, parsley, kosher salt, and black pepper.
Blitz until it starts to hold together and then transfer the stuffing to a prepared baking dish, and bake in the oven for 40 minutes, when your stuffing is ready it will be golden brown and crispy on top.
Serve immediately and enjoy!
We hope you enjoy making and eating our chestnut stuffing recipe and would love to hear how you got on with making it.
Please leave a comment below and feel free to ask any questions you may have.
Easy vegan chestnut stuffing recipe
Utensils
Ingredients
- Vegan butter to grease your baking dish
- 2 tbsp Olive oil
- 3 Cloves Garlic minced
- 2 Red onions diced
- 10 oz Shitake mushrooms sliced
- 10 oz Chestnut mushrooms sliced
- 2 tsp Italian seasoning
- 10 oz Cooked chestnuts peeled
- 7 oz Wholemeal bread
- Bunch Parsley
- Salt & black pepper to season
Instructions
- Preheat your oven to 190°C/375°F
- Prepare a medium baking dish or casserole dish, by either lining with parchment paper or greasing the sides with vegan butterVegan butter
- Add olive oil to a skillet and cook your minced garlic for 30 seconds, then add onions, and mushrooms, cook over medium heat until the onions are soft and any liquid from the mushrooms has evaporated. Place the vegetables into your food processor and add Italian seasoning, chestnuts, wholemeal bread, parsley, kosher salt, and black pepper. Blitz until it starts to hold together and then transfer the stuffing to a prepared baking dish, and bake in the oven for 40 minutes, when your stuffing is ready it will be golden brown and crispy on top. Serve immediately and enjoy!2 tbsp Olive oil, 3 Cloves Garlic, 2 Red onions, 10 oz Shitake mushrooms, 10 oz Chestnut mushrooms, 2 tsp Italian seasoning, 10 oz Cooked chestnuts, 7 oz Wholemeal bread, Bunch Parsley, Salt & black pepper
Notes
- Consider the stock
Many recipes call for chicken stock or chicken broth, but as this is a vegetarian version, use vegetable stock or vegetable broth. - Fresh herbs
We’ve used Italian seasoning, but use fresh herbs such as fresh sage, rosemary, and thyme. - Stuffing mixture too loose?
You could always add an egg mixture to the stuffing to hold it together, but please note, this will then make this recipe unsuitable for vegans, you’d need to use flax egg to keep this vegan. - Make-ahead
You can make this stuffing the night before and keep refrigerated in an airtight container or freeze it for up to 2 months.
Nutrition
Disclaimer
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
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