This recipe was created by my chef student, Shashi Dissanayake and featured on the Veganuary website.

Prep time - 30 minutes

Cook time - 45-50 minutes

Difficulty - Easy

Serves / makes - 6 portions

Ingredients 

1tbsp sunflower oil

1 onion, finely chopped

100g carrots, finely chopped 

2 garlic cloves, finely chopped

100g chestnut mushrooms, finely chopped

400g/1 can chickpeas, drained and rinsed

100g walnuts

100g cooked chestnuts 

1tsp salt

1/2tsp ground black pepper 

1tsp ground ginger

1tsp ground cinnamon 

2tbsp aquafaba 

2tbsp psyllium husk

1tbsp sunflower oil

Equipment

Large frying pan

Blender or food processor

Muffin tin

Method

1. Heat your oven to 190c/375f/GM5.

2. Heat the oil in a large frying pan. Once the oil is hot add the onion and carrot. Fry for 10-15 minutes until the onion is translucent. 

3. Add the garlic and mushrooms. Fry for another 5-10 minutes until the mushroom has browned. 

4. Blend the mixture from the pan with the chickpeas, walnuts, chestnuts, salt, pepper, spices, aquafaba and psyllium husk. 

5. Add a small amount of oil to a muffin tin. Divide the muffin batter between all the holes. Bake for 35-45 minutes until browned and cooked through. 

Tips

• If you want a herby stuffing simply omit the spices and replace with fresh sage leaves, thyme or rosemary. 

• The psyllium husk acts as a binder in this recipe but also adds moisture. You can omit it but the muffins will be a little crumbly.