The best vegan stuffing with all the comfort and familiarity of traditional stuffing, but packed with protein and flavour too. Bake in a tray, or shape into balls. Whether you‘re vegetarian, vegan or carnivorous, you’ll love this chestnut and tempeh stuffing.
My vegan stuffing is based on traditional chestnut and bacon stuffing which is flavoured with both thyme and parsley. I’ve swapped the bacon for tempeh, which is the closest ingredient I’ve come to bacon in terms of flavour and crispness. Just fry very thin slices of tempeh in oil until crisp and you’ll see what I mean. Even more so if you marinade the tempeh slices in soy and smoked paprika first.
Vegan Stuffing with Chestnuts and Tempeh
This recipe for chestnut and tempeh vegan stuffing is incredibly easy to make. It’s not only delicious, but it’s nutritious too and contains plenty of protein, something often lacking from vegan festive feasts.
The ingredients are all pretty straight forward. Tempeh used to be hard to track down, but it’s widely available these days and most supermarkets should sell it. For the chestnuts, I use a vacuum pack of ready prepared ones. I had a go at cooking and peeling chestnuts for a recipe once, but never again. Life’s too short.
Apart from frying the onion and tempeh, the only prep you need to do is to pulse all of the ingredients together in some sort of machine. Easy peasy.
I’ve chosen to form the mixture into balls prior to cooking, but this takes a bit of additional time and is a teensy bit fiddly. So if balls are not for you, just pack the mixture into an oiled oven-proof dish instead.
Pop the stuffing into the oven and job done.
What’s the Best Way to Cook Vegan Stuffing?
The easiest and quickest way to cook stuffing is to cook it in a greased ovenproof dish. You can either cover it with foil if you want the stuffing to remain soft, or for a crusty top just bake uncovered.
However, I like to make stuffing balls rather than bake my vegan stuffing in a dish. This makes the stuffing more versatile and they look prettier too. You also get crispy bits on the outside with a soft and chewy inside. You can freeze any leftovers or reheat them for later use much more easily. But it is more of a faff as it takes time to form the stuffing into balls.
For a particularly crispy finish, roast the stuffing balls rather than bake them. Pour some sunflower oil into a roasting tray and place into a hot oven five minutes before you add the balls. Toss them in the hot oil then pop them in the oven pronto. Otherwise, just place on a baking tray, lined with baking paper or a silicone mat.
Whatever way you want to cook them, they need to be in a hot oven for thirty minutes. If you’re making stuffing balls, turn them over half way through.
Vegan Stuffing Top Tips
- Swap the tempeh for tofu. Ensure you use firm tofu and omit the water in the recipe.
- Make this vegan stuffing gluten-free. Just use a good gluten-free bread for the breadcrumbs.
- Test for seasoning before cooking and add more salt if needed.
- You don’t need to roast the stuffing balls in oil, you can just bake them. Place on a tray lined with baking paper, so they don’t stick and follow the recipe minus the optional oil.
- Deep fry for a party snack or appetiser.
- Instead of baking or roasting the stuffing separately, you can use it to stuff vegetables or even the main event.
- Make them ahead of the big day and freeze.
- Leftovers are delicious stuffed into a wrap or pitta bread with salad, pickles and maybe some guacamole. My sourdough flatbreads are particularly good for this.
How Long do Stuffing Balls Take to Cook?
Stuffing balls take thirty minutes to cook in a hot oven. Turn them half way through the cooking time and you’ll end up with crisp on the outside, soft and chewy on the inside – stuffing ball perfection.
Can You Freeze Stuffing Balls?
Yes, you can freeze stuffing balls. No problem at all. Make them ahead of the big day and once cooked, place on a tray and freeze for an hour or so. Once frozen, place in a bag or bags. They’ll keep well for a couple of months. Thaw in the bag, then bake in a hot oven for ten minutes.
A Vegan Christmas or Thanksgiving Dinner
If you’re stuck for ideas as to what to serve alongside these chestnut stuffing balls for a delicious and satisfying vegan Christmas or Thanksgiving dinner, I’ve got it covered.
- Lentil & brazil nut roast with sage and onion stuffing & red wine gravy. Who says you can’t have two kinds of stuffing?
- Cranberry sauce
- Vegan pigs in blankets
- Roast potatoes for sure
- And roast parsnips.
- Stir-fried brussels sprouts with leeks, ginger, garlic and chilli. Or try this post on how to cook the perfect brussels sprouts.
- Braised red cabbage
- Carrot & swede mash or sweet potato mash
- Leek gratin
- Roasted squash with sage and hazelnut brown butter
- And don’t forget these chestnut and tempeh stuffing balls.
For more festive recipe ideas, head over to my post on all the vegetarian and vegan Christmas recipes you could wish for.
Keep in Touch
Thanks for visiting Tin and Thyme. If you try this delicious vegan stuffing, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
For more delicious and nutritious recipes follow me on Twitter, Facebook, Instagram or Pinterest. And don’t forget to SUBSCRIBE to my weekly newsletter. Or why not join the conversation in our Healthy Vegetarian Whole Food Recipes Facebook Group?
If you’d like even more festive recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
Choclette x
Vegan Stuffing Balls. PIN IT.
Vegan Stuffing with Chestnuts and Tempeh – The Recipe
Vegan Stuffing with Chestnuts and Tempeh
Ingredients
- 2 tbsp olive oil
- 1 large onion peeled and sliced
- 1 pinch sea salt
- 8 sprigs fresh thyme leaves only
- 200 g tempeh diced
- 180 g chestnuts cooked and peeled (I use a vacuum pack of ready prepared chestnuts)
- 2 cloves garlic chopped
- 80 g wholemeal breadcrumbs
- 25 g fresh parsley roughly chopped
- 1 tbsp tamari (affiliate link) or soy sauce of your choice
- 1 tbsp water
- salt and pepper to taste
- 2 tbsp sunflower oil (optional)
Instructions
- Turn the oven on to 200℃ (400℉, Gas 6).
- Fry the onions with the salt in the oil over a low heat for five minutes or until translucent.2 tbsp olive oil, 1 pinch sea salt, 1 large onion
- Turn up the heat and add the tempeh and thyme. Fry for a further five minutes, tossing the tempeh and onions from time to time until the onions have caramelised and most of the tempeh has crisped up. Take off the heat and allow to cool a little.8 sprigs fresh thyme, 200 g tempeh
- Place all ingredients, bar the bottom two, into a food processor or blender and pulse until everything is broken up and well combined, but there’s still plenty of texture.180 g chestnuts, 2 cloves garlic, 80 g wholemeal breadcrumbs, 25 g fresh parsley, 1 tbsp tamari (affiliate link), 1 tbsp water
- Test for seasoning and add a few grinds of pepper and more salt if needed.salt and pepper
- Either scrape the mixture into a suitably sized ovenproof dish. Oil it first and press the mixture into an even layer. Or squeeze the mixture into walnut-sized balls with your hands.
- To roast the balls, place the sunflower oil into the hot oven five minutes before you add the stuffing. Toss them in the hot oil then pop them in the oven pronto. Otherwise, just place on a baking tray, lined with baking paper or a silicone mat. For the dish version, you can either cover it with foil if you want the stuffing completely soft, or for a crusty top just bake as it is. Cook for thirty minutes, but if you're making stuffing balls, turn them over half way through.2 tbsp sunflower oil
Notes
Nutrition Estimate
Sharing
I’m sharing this recipe for homemade chestnut and tempeh stuffing balls with Curly’s Cooking for #CookBlogShare.
Sarah says
As the idea is to create a “bacony” flavour do you think smoked tofu would work, or might it be too overpowering?
Many thanks.
Choclette says
Hi Sarah. If you like a smoky flavour, I think smoked tofu could work well. I haven’t tried this stuffing with tofu, but I think it should be fine. I’d suggest not including the water when you blitz everything together as tofu is a wetter substance than tempeh. Would love some feedback if you go ahead with it.
Peter says
Help! Vegan chestnut stuffing. You’ve shown the calories per serving but not how many balls per serving. My wife is calorie counting so need to know.
If you have the calories for the total batch that would be fine.
Great recipe. Many thanks
Choclette says
Hi Peter. The calories shown in the recipe card are for one ball. But as it also says in the card, the count is approximate and best used as a rough guide.
Peter says
Absolutely wonderful. Thanks.
In time for tea tonight.
Choclette says
Hope you enjoy them as much as we do.
Sarah says
This looks soo good! I love tempeh and chestnuts so what a great idea to combine them 🙂
Choclette says
Glad to hear you like tempeh too. Sometimes I think I’m in a minority of one! And yes, it does combine well with chestnuts. These stuffing balls are just delicious.
Jesse-Gabriel says
Klingt köstlich, ein tolles Rezept!
Grüße,
Jesse-Gabriel
Choclette says
Thank you. They’re delicious as part of a big roast dinner, but also good served on their own with some vegetables and gravy.
Veenas says
Your Vegan Stuffing is So Nice. Recipes like these are Perfect for Making During the Festive Season. Thank You for Sharing.
Choclette says
Thanks Veena, it’s a lovely stuffing but you don’t have to wait until the holiday season to enjoy it.
Kat (The Baking Explorer) says
They sound absolutely delicious. I love chestnuts in stuffing, I’ve not tried tempeh before but I must do.
Choclette says
Tempeh seems to be a bit of a love hate thing, but it’s really good for stuffing as it gives texture and protein as well as flavour.
Cat | Curly's Cooking says
I love stuffing and think it is an essential part of a roast dinner! These sound delicious and perfect when catering for lots of people during the festive season. Thanks for linking to #CookBlogShare.
Choclette says
I’m with you on the stuffing love Cat and if you can have more than one type, I’m up for that too.
angiesrecipes says
An usual combo of flavours for me, but it sounds and looks absolutely yummy and tasty, Choclette.
Choclette says
Very British flavours that always emerge in Autumn and get well used over the festive season.
sherry says
looks cute and sounds tasty. i must try tempeh again; it has been decades:)
Choclette says
Decades Sherry? That sounds like something you need to remedy. I love tempeh, though the best I’ve ever had is homemade.
Magdalena Marsden says
This looks super delicious – I love chestnuts they have such an understated flavour, but so good in cooking and baking. I’ll have to save this recipe for Christmas dinner. Thank you!
Choclette says
Oh I do so agree about chestnuts. We have loads of chestnut trees around this area, it’s such a shame they’re a bit awkward to prepare or I’d use them a lot more.
Kate says
This looks fabulous – I’m always on the lookout for a good vegan stuffing recipe for Christmas and will definitely try this one now!
Choclette says
Thanks Kate. It’s a good one for sure. We polished off the leftovers last night with a baked sweet potato and mushroom gravy.