What's the worst part of being a vegetarian at Christmas time? If you ask me it's not being included in stuffing sandwiches, why does everything have to be made with bacon or sausage during the holidays? well iv had enough! I decided to create my own chestnut and thyme stuffing to put in my quorn sandwiches and take back Christmas for the vegetarians!

I'v never made stuffing before, so this recipe will have to be improved upon as the years go by, but for a first attempt I don't think I did too bad! Serves 2 for Christmas Day and leaves enough for Stephens day sandwiches... Hell yea!

Ingrediants 

- 3 slices of bread, crumbed in a food processor 

- Half an onion, diced 

- Few sprigs of thyme

- Steamed chestnuts chopped up

- Season with salt and pepper 

Recipe

1. Crumb the bread up in a food processor, add the onion, the chopped chestnuts and the thyme. 

2. Add to a Pyrex dish, season with salt and pepper, cover with cling film and place in the fridge over night. 

3. Hurray its Christmas Day! Take your stuffing out of the fridge champ! 

4. Melt the butter in the microwave and add to the stuffing. 

5. Place the stuffing in the oven, where ever you have space and cook until crispy! 

There you go! Simple, easy and quick stuffing you can prepair the day before and cook for about 10 mins before the big feast! 

Merry Christmas, you lazy vegetarians! 

Simple recipe for healthy stuffed peppers (also makes for a fantastic 'left over' meal from last nights bolognese sauce!) 

This recipe makes about 4 stuffed peppers

What do I need:

- 400g can of chopped tomatos 

- tbsp of tomato purée 

- Half an onion 

- Few chopped mushrooms 

- 1/2 hand full of rice 

- Enough Quorn Beef Mince for 2 people 

- 2 tbsp olive oil 

- Salt and pepper

- 4 red peppers deseeded and cut into bowls with 'hats' 

- Optional: slice of goats cheese for the 'hats' 

How do I do it?

Preheat oven to 180 C (fan oven)

1. Cook the Quorn mince in a pot allowing it to defrost before you add your onion and mushroom to brown. 

2. Once cooked to your liking add the tin of tomato and the purée and allow to simmer for a few minutes. 

3. While the sauce is simmering, cook your rice in a separate pot.

4. Take the sauce off the heat and add rice, mixing them well. 

5. Take your peppers and fill them to the brim with the sauce/rice combo and top with 'hats' and cheese. 

6. Stick in the oven on a cooking tray/dish for about 20 mins or until the peppers look softened like in the picture. 

Serve with a side salad and a baked potato or just bring it alone for lunch in work/school.

Enjoy!