Vegan Sweet Potato Stuffing

Elevate your holiday table with this Vegan Sweet Potato Stuffing, a flavourful and hearty twist on the classic side dish. Made with PACK'D organic sweet potatoes, sourdough bread, aromatic herbs, and crunchy walnuts or chestnuts, this stuffing is both comforting and nutritious. Perfect for festive occasions, it’s easy to prepare in just 40 minutes. Serve fresh or reheat leftovers in the oven for a delicious addition to your meal.

Vegan Sweet Potato Stuffing

Serves 6

• Prep 5 mins
• Cook 35 mins
• Total 40 mins
• Storage - Tupperware in the fridge for 2 days and reheated in the oven

Note: You can substitute the vegan butter if you prefer and use 85ml in total of olive oil

Ingredients

• 1 small loaf sourdough (330g) cut into small cubes (ideally a few days old so a little stale)
• 40g vegan butter
• 3 tbsp olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp fresh sage, finely chopped
• 2 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 3 stalks celery, finely diced
• 1 pack / 450g PACK’D organic frozen Sweet Potatoes
• 8 cooked vacuum packed chestnuts, chopped or 40g walnuts, chopped
• 2 tbsp fresh parsley, divided
• 2 tbsp flax meal
• 200 ml vegetable stock, boiling hot
• 1 tsp flakey salt or to taste
• 1 tsp black pepper

Method

If you’re using fresh bread instead of stale, preheat the oven to 140C / 120fan and spread the bread cubes on a baking tray. Place in the oven to dry out for 15 minutes before removing and allowing to cool.

Increase the oven temperature to 180C / 160 fan.

Heat vegan butter / olive oil in a large non-stick pan. Add the onions and cook for 4 minutes on a medium heat until soft. Add garlic, sage, rosemary and thyme and cook for a further 2 minutes until fragrant.

Add the celery, sweet potatoes, chestnuts or walnuts and cook for about another 4 - 6 minutes until the sweet potato has softened.

In a 10 x 8 inch casserole dish, combine the bread cubes, sweet potato mix, salt, pepper and 1 tbsp parsley. Toss to combine. Mix the stock with the flax and pour over the stuffing mix. Toss a little to combine.

Bake for about 20 minutes until firm to your desired taste. Allow to cool slightly to firm up and scatter with 1tbsp fresh parsley to serve.