Savory Fig & Walnut Stuffing Slices

Vegan stuffing cooked as a loaf for slicing
Prep Time: 
90 minutes prep, plus overnight chill time
Number of Servings: 
serves 8
Recipe Source: 
Cook Share Eat Vegan by Áine Carlin ($24.99, Mitchell Beazley, 2018)


  • 7 oz stale whole-wheat bread
  • Sea salt flakes and black pepper
  • 1 cup toasted walnuts
  • 4 Tbsp olive oil, divided
  • 2 celery stalks, finely diced
  • 3 shallots, finely diced
  • 3 garlic cloves, minced
  • 1 lb, 2 oz parsnips, grated
  • 5 14 oz carrots, grated
  • 1 heaping tsp dried oregano
  • 2 heaping tsp whole-grain mustard
  • 3 Tbsp dairy-free margarine
  • 6 dried figs, finely chopped
  • Small bunch of flat-leaf parsley, finely chopped


  1. Place bread in a food processor and pulse to form fine bread crumbs. Season generously with salt and pepper, add toasted walnuts, and pulse again to combine. Set aside until needed.
  2. Heat 1 tablespoon of the oil in a large pan over medium heat. Add celery, shallots, and garlic to pan. Season and sweat for 4 to 5 minutes until translucent.
  3. Add parsnips, carrots, and oregano to pan, season generously, and sauté for 5 minutes until softened. Reduce heat to low, add whole-grain mustard, margarine, remaining 3 tablespoons of oil, and bread crumb mixture. Stir well to combine. Remove pan from heat and stir through chopped figs and parsley.
  4. Spoon stuffing mixture into a lightly greased 1-pound loaf pan a little at a time, pressing down firmly with the back of a spoon to compact it nicely. Cover with an oven-safe lid and refrigerate overnight. (You can cook it straight away, but this chilling time will result in a firmer slice).
  5. When ready to cook, preheat oven to 425°.
  6. Bake covered for 45 minutes. Remove lid and bake for another 10 to 15 minutes until nicely browned. Remove from oven and let cool in pan for at least 10 minutes before gently tipping it out onto a serving plate. Cut into slices and serve.


Similar to a traditional stuffing (although with a bit more to it), this is a reliable recipe that is sure to satisfy. If you can, leave the pan with the mixture in it in the refrigerator overnight before baking. This will result in a firmer texture and make it much easier to cut.

While this stuffing slice is terrific with potatoes, gravy, and all the trimmings, try it cold in sandwiches, slathered in mustard, and served with a few dill pickles.

Nutrition Info: 
290 Calories, 6 g Protein, 37 g Carbohydrates, 8 g Fiber, 15 g Total fat (3 g sat), 346 mg Sodium, ★★★★★ Vitamin K, ★★ Vitamin A, B6, C, E, Folate, Phosphorus, Vitamin B1 (thiamine), B2 (riboflavin), B3 (niacin), Calcium, Iron, Magnesium, Potassium, Zinc


Áine Carlin

Áine Carlin has forged a unique niche for herself in the world of plant-based cooking with her refreshingly fun and easy approach to veganism. Her first two books, Keep It Vegan and The New Vegan were bestsellers.

A regular on Irish television, Áine has also appeared on BBC Radio 4’s Woman’s Hour. With a regular column in Veggie magazine and having contributed recipes to Sainsbury’s Magazine, the Daily Telegraph, Stella, Mail on Sunday, Red magazine and more, her profile is going from strength to strength.