Rosemary, Lemon, and Tahini Stuffing

Credit: Chris Shoebridge - GenV


  • 35g vegan butter, and a little more for greasing
  • 1 onion, peeled and finely chopped
  • 125g breadcrumbs
  • 2 tbsp rosemary, finely chopped
  • 1 lemon, zest only
  • 2 tbsp tahini
  • Salt and pepper to taste


  1. Heat oven to 190oC.
  2. In a pan, melt the butter and fry the onion gently for 8-10 minutes until soft.
  3. Remove from the heat and stir in the breadcrumbs, rosemary, lemon zest, and tahini.
  4. Season to taste and mix well.
  5. Grease a baking dish (around 15x15cm), then spoon the mixture into it, spreading it evenly and pushing it into the corners.
  6. Bake for 25-30 minutes until it is golden on top.

This recipe is part of our Traditional British Christmas Recipes booklet that you can download for free here:


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