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Sage and Onion Stuffing


  • Makes 16

    2 tbsp vegetable oil
  • 1 onion - peeled and finely chopped
  • zest and juice of 1/2 clementine
  • 50g pine nuts - toasted and roughly chopped
  • 25g dried cranberries - roughly chopped
  • 50g non-dairy butter - melted
  • 1 tsp nutmeg - finely grated
  • 1/2 bunch fresh sage - leaves picked and finely chopped
  • juice from 1 can of chickpeas - whipped up so it's white and fluffy
  • 100g gluten-free breadcrumbs
  • 100g Unflavored & Unsweetened Huel


  • Preheat oven to 170C
  • Heat the oil in a frying pan over a moderate heat. Add the onion, season well, and cook for five minutes until translucent, but not coloured.
  • Place in a bowl and add all the other remaining ingredients. Season and mix well then form into 16 stuffing balls.
  • Place on a baking tray and roast for 20-25 mins until golden.

    Nutrition (per portion)

    kcal 112
    g %TE
    % fat 6 47
    % protein 4 15
    % carbs 10 36
    of which sugars 2 8

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