Recipe courtesy of

Fruity Cavolo Nero Stuffing

Fruity Cavolo Nero Stuffing

Prep: 10 minutes

Cook: 20 minutes

Serves 6-8

200g pack sliced Cavolo Nero

50g VEGAN butter

1 onion, finely chopped (200g)

1 clove garlic, finally chopped

1 Bramley apple, grated (250g)

50g flaked almonds, toasted

50g walnuts, roughly chopped

50g dried cranberries

Zest of 1 clementine

200g fresh breadcrumbs

100ml hot vegetable stock

  1. Preheat the oven to 200oC, gas mark 6.
  2. Cook the Cavolo Nero in a large pan of boiling water for 3 minutes, drain well and roughly chop.
  3. Meanwhile, heat the vegan butter in a frying pan and fry the onion and garlic for 2-3 minutes. Stir in the apple, almonds, walnuts, cranberries, zest, breadcrumbs and Cavolo Nero, season then mix in the stock.
  4. Press into an ovenproof serving dish and bake for 20 minutes or until golden.

Cook’s tip

Alternatively roll into 18 balls and place on a greased baking tray and cook for the same time. For a great vegan main meal, press into a 900g lined loaf tin and bake for 30 minutes.

Tagged in