Savoury Fig and Walnut Stuffing Slice
The perfect centrepiece for Christmas or a Sunday lunch, this is a reliable recipe that is sure to satisfy.
Place the bread in a food processor and pulse to form fine breadcrumbs. Season generously, add the toasted walnuts and pulse again to combine. Set aside until needed.
Heat 1 tablespoon of the olive oil in a large pan over a medium heat. Add the celery, shallots and garlic to the pan, season and sweat for 4-5 minutes until translucent.
Add the parsnip, carrot and oregano to the pan, season generously and sauté for 5 minutes until softened. Reduce the heat to low, add the wholegrain mustard, margarine, remaining olive oil and the breadcrumb mixture and stir well to combine, then remove the pan from the heat and stir through the chopped figs and parsley.
Spoon the stuffing mixture into a lightly greased 450 g loaf tin a little at a time, pressing down firmly with the back of a spoon to compact it nicely. Cover with tin foil and refrigerate overnight (you can cook it straight away but this chilling will result in a firmer slice).
When ready to cook, preheat the oven to 220°C (200°C fan)/425°F (400°F fan)/gas mark 7 (gas mark 6 fan).
Bake covered for 45 minutes, then remove the foil and bake for a further 10-15 minutes until nicely browned. Remove from the oven and leave to cool in the tin for at least 10 minutes before gently tipping it out on to a serving plate. Cut into slices and serve.
From Cook Share Eat Vegan by Áine Carlin, published by Mitchell Beazley, priced £20
Photography by Danielle Wood
“I’m often asked what I eat at Christmas or for Sunday lunch and for the last four-plus years the answer has been something along the lines of this. Similar to a traditional stuffing (although with a bit more to it), this is a reliable recipe that is sure to satisfy. If you can, leave the tin with the mixture in it in the refrigerator overnight before baking – this will result in a firmer texture and make it much easier to cut. While this stuffing slice is terrific with potatoes, gravy and all the trimmings, I look forward to eating it cold in sandwiches, slathered in mustard and served with a few dill pickles. Heaven.”