In a high-sided pan, heat a little oil and cook your Meatless Farm ground, stirring regularly, for approximately 4-6 minutes or until nicely browned. Remove from heat, empty into bowl and keep to one side.
Next, melt the butter in the same pan over a medium-high heat and then cook the celery and onion for 6-8 minutes, stirring occasionally, until tender. Remove pan from heat.
Place the remaining herbs, bread cubes and ground back into the pan, tossing with a spoon until the bread cubes are evenly coated. If the mixture is too dry, try adding vegetable stock.
Grease a casserole or rectangular baking dish and empty the stuffing into it. Cover with aluminium foil and bake in a pre-heated oven at 325F for 30 minutes.
Remove the foil and bake for a further 15 minutes until the top layer is crisp.
1 pack Meatless Farm ground
3/4 cup butter
2 large sticks celery, finely sliced
1 medium white onion, chopped
9 cups of soft bread crumbs (Tip: leave overnight to dry)
1/2 tsp ground sage
1 1/2 tsp fresh thyme leaves, chopped
Salt & pepper
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