Stuffing muffins with chestnuts (Vegan)

Stuffing muffins are a holiday side dish that kids will love. Filled with celery, carrots, onions, and chestnuts, they are like your favorite stuffing… In muffin form! Vegan.

Stuffing muffins get crispy on the top, while the inside maintains the softness that stuffing is known for.

Here are the ingredients you will need for vegan stuffing muffins.

Onion, Celery, Broth, Carrot ,Chestnuts, Oil, Flax, Garlic, Water and Dried Breadcrumbs.

Spices: Thyme, Rosemary, Pepper, Sage, Salt

Here’s how to make the recipe at a glance.

For complete ingredient amounts & instructions, keep scrolling to the recipe card below.

Preheat the oven to 350 degrees. Then oil the wells of two non-stick muffin pans. Set aside.

Now it’s time to make the flax egg. Whisk flax meal with water.

Then pop it into the refrigerator to set up while you continue with the rest of the dish.

Sauté onions, garlic, celery, and carrots in a skillet. Add chopped cooked chestnuts, and cook for a couple minutes more.

Put a pound of dried bread cubes into a big mixing bowl.

(My local Co-op sells dried bread cubes from their bakery. But you can also find boxed dried vegan bread cubes at natural grocery stores. I share information about making your own dried bread cubes in the notes area of the recipe box.)

Put half of the flax egg on top of the bread cubes. Then slowly start pouring the vegetable broth and spices onto the cubes. Stir the cubes as you go, so that they are evenly coated.

Half way through, add the remaining half of the flax egg. You want it spread throughout the cubes, not all in one spot

You want the cubes to be moist but not saturated. So once they are evenly coated, stop pouring broth on them.

Because bread cubes vary in their dryness, the amount of broth you need will also vary. I generally use slightly over 2 ½ cups of broth.

Now it’s time to put the stuffing into the muffin tins. My preferred method is by making balls of stuffing with my hands, and then pressing them into the wells.

If you’d rather, you can use an ice cream scoop or spoon to put the stuffing into the tins. Just be sure to fully press the stuffing together in each well

Because bread cubes vary in their dryness, the amount of broth you need will also vary. I generally use slightly over 2 ½ cups of broth.

Now it’s time to put the stuffing into the muffin tins. My preferred method is by making balls of stuffing with my hands, and then pressing them into the wells.

If you’d rather, you can use an ice cream scoop or spoon to put the stuffing into the tins. Just be sure to fully press the stuffing together in each well.

You will likely not fill all of the spaces in the two muffin tins. This recipe usually makes 20 stuffing muffins.

Bake for 25 to 30 minutes, until the tops are nutty brown. (In my oven, it takes 30 minutes.) Then remove from the oven.

Allow the muffins to sit in the tins and cool for 10 minutes. Otherwise, they will fall apart when you’re removing them.

Once they have had time to cool and set up, use a butter knife to glide around the edges of each muffin, so that they release from the sides. Then carefully remove each muffin.