This recipe for How To Make Savory Stuffed Dates is going to be your new appetizer of choice. They are the perfect blend of savory, salty and sweet. These are different from the traditional stuffed dates you’ve seen as a dessert, these are a warm dish that you’ll have with lunch or dinner. So, let’s learn how to make savoury stuffed dates!
Let’s Talk About Dates
Dates are not a typical ingredient when cooking. You will find them in a lot of vegan baking, especially when substituting for refined sugar. They make a great sweetener! Dates are very nutritious. They are high in fibre and potassium.
There are many recipes on how to stuff dates. This recipe, in particular, is the full balance of savoury and sweet using a medley of garlic, seasonings (sage and thyme), vegetable stock, breadcrumbs and more. I hope you enjoy it as much as I do.
I Would Love To Hear From You
Scroll below for a full list of ingredients and instructions to make these Savory Stuffed Dates and wow your guests with a non-traditional holiday menu item!. Let me know how you enjoy this recipe in the comment section below or find me at @SusanCooksVegan on YouTube, Instagram, Facebook , Pinterest and Twitter.
More Appetizers For Your Table
Take your table up a notch with:
- Roasted Beet Hummus
- Vegan Caesar Salad
- Cashew Cheese
- Roasted Garlic
- Vegan Mushroom Scallops
- Dill Pickle Hummus
How To Make Savory Stuffed Dates
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Ingredients
- 2 tbsp oil, plus extra for brushing
- 12 Medjool dates
- 1 shallot finely diced (can substitute one quarter of an onion)
- 1 garlic clove, minced
- 1/3 cup of finely chopped walnuts
- ¼ cup breadcrumbs
- 4 tbsp of vegetable stock
- 1tbsp thyme leaves, chopped
- 12 small sage leaves
- Salt and pepper to season
Instructions
- Preheat the oven to 375F. Line a baking sheet with parchment paper
- Heat 1 tbsp of olive oil in a frying pan over medium heat. Add diced shallot and garlic. Season with salt and pepper. Cook for 2-3 mins or until softened and translucent.
- To the pan add the breadcrumbs and walnuts and thyme and cook for 1 min more. Add the vegetable stock to bring the stuffing together, then set aside.
- Cut the dates in half lengthways (don’t cut all the way through). Take small balls of stuffing and push inside of the dates. Top with sage leaf. Stuff all the dates and set them down on the baking tray.
- Brush the outsides liberally with olive oil and bake for 15-20mins until the sage leaf is crisp. Serve warm.
