Field Mushroom, Quinoa, Chestnut & Herb Stuffing, Roasted Carrots

Please pardon the pun, but I do love a good stuffing! Seriously though, one of my favourite elements of Christmas lunch is the stuffing, and it’s one of the very few times every year that I’ll have chestnuts. So consequently every year, Christmas comes round and I am reminded of the earthy, slightly nutty & bitter flavours of chestnut, and this inspired me to create my own play on nut roast & stuffing, but making it so much more interesting in the process! Quinoa makes a really great base for the stuffing, and along with the combination of chestnuts, lemon & loads of herbs, creates something so good you’ll forget that it’s also vegan and gluten-free! These can be mostly made in advance, and then cooked for the last 10 min when you want to serve them. Perfect for any vegan or vegetarian you need to cater for this Christmas, or even serve them alongside your turkey!

I’m excited to announce that this recipe is featured in the Holiday issue of Holl & Lane Magazine! I highly recommend you check them out, and enjoy all their articles, recipes & gift ideas!

To check out my recipe, click here, and turn to page 39!

Ted x

3 thoughts on “Field Mushroom, Quinoa, Chestnut & Herb Stuffing, Roasted Carrots

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