Step 1

If you’re using fresh bread instead of stale, preheat the oven to 130 °C and spread the bread cubes out on a baking tray. Place in the oven to dry out for 20 minutes before removing and leaving to cool. Change the oven temperature to 170 °C.

Step 2

Place a large frying pan over medium/low heat and add the vegan butter. When melted, add the onion and fresh sage. Fry for a total of around 15 minutes, stirring often, until the onions are starting to brown.

Step 3

Add the celery, garlic, parsley and rosemary. Fry for an extra few minutes until the celery has softened then remove from the heat.

Step 4

In a mixing bowl, combine the bread cubes and cornstarch. Add the cooked onion and herbs mixture then stir to combine. Season the mixture with salt and pepper to taste.

Step 5

If making stuffing balls, pour the hot vegetable stock over the mixture and stir to combine. Cover with a teatowel and leave to soak for 5 minutes. Use your hands to divide the mixture into 10-12 balls and place on a lined baking tray. Place in the oven to bake for 20 minutes.

Step 6

If making a dish of scoopable stuffing, transfer the mixture to an oven-proof dish then pour over the hot vegetable stock. Place in the oven to bake for 20 minutes. Remove from the oven and serve.