No roast can ever be complete without stuffing IMHO. This is adapted from a Mary Berry recipe but I also usually exchange the chestnuts for pine nuts, and the apricots actually work really well swapped in with dried figs- I reckon if you can imagine some chopped herbs, nuts and dried fruit going well together, it'll work in stuffing.
Apricot, pine nut and parsley stuffing
Makes enough for six
220g chopped dried fruit, like apricots, figs, maybe dates?
1 large onion, chopped down small
220g fresh breadcrumbs
75g vegan margarine, melted, plus extra for greasing
220g chopped nuts such as chestnuts, pine nuts or maybe walnuts
A large bunch of parsley, chopped small
Salt and pepper
Preheat the oven to 190°C. Grease a shallow ovenproof dish or line a flat oven tray with greaseproof paper.
Heat 600ml of water in a pan and add in the onion and apricot. Boil for five minutes and then drain. Pour the breadcrumbs into a mixing bowl, add in the melted margarine, chopped chestnuts, then the drained apricot and onion and the parsley. Season well.
Mix the stuffing together and then tip into the ovenproof dish and flatten down to create an even surface, or mold into ping-pong ball sized balls. Bake for around 25 minutes- check they're not burning, and cover with foil for the final 5 minutes to cook when you're ready to serve all of your roast.