Monthly Archives: December 2012

Sage and Onion Stuffing

We love this stuffing, it’s simple to make and tastes delicious. We have enjoyed it with a nice vegan roast but I am sure it would be great used in other ways too. You can even freeze some and defrost when you want it. We think this is a great year round stuffing but we enjoy it especially around Christmas and New Year.

Sage and Onion Stuffing

Serves 4-6 | Prep 15 minutes | Cook 10-30 minutes


  • 4 large onions
  • 10 sage leaves
  • 125g of breadcrumbs
  • 40g Vitalite
  • Salt and pepper to taste
  • Binding to replace 1 egg (we use 1 tbsp of soya flour mixed with 2-3 tbsp of water)
  • Margarine for frying (we used 10g Vitalite)


1.) Peel and chop the onions finely and then add them to a saucepan with some margarine and sweat them on a low heat until softened. This removes the sharpness from the onions.

2.) Boil a small amount of water in a saucepan and add the sage leaves for about a minute or two then remove from the pan. This takes off the rawness of the sage so it’s not overpowering.

3.) Chop the sage leaves up nice and fine. Get a big bowl and add these along with the chopped onions, breadcrumbs, seasoning and margarine. Work the whole lot together with the binding and you’ll have completed the stuffing.

4.) It should be rather highly seasoned and the sage leaves should be cut very fine.

5.) Cook the stuffing until it’s cooked. The amount of time needed to cook depends on how you cook it, for example if you stuff something with the stuffing it will take longer. On average if you cook on a roasting tray it takes around 15 minutes.

Freezing instructions

To freeze the stuffing make it up to steps 3/4 and then freeze. Defrost before use and then follow step 5 to cook.


Nutritional Information – per serving (based on 6 servings in total)

Calories: 148  | Total Fat: 5.0 g  Saturated: 1.4 g  Polyunsaturated: 1.8 g  Monounsaturated: 1.6 g  | Sodium: 358.8 mg  | Total Carbs: 20.3 g  Dietary Fibre: 2.7 g  Sugars: 4.9 g  | Protein: 4.3 g | Vitamin A  9.7% | Vitamin C 11.4 % | Calcium 9.4 % | Iron 3.2 %