Sage and Onion Stuffing

7 oz (200g) onions, finely chopped
2 oz (50g) vegan margarine
1 tsp sage, chopped - fresh if possible
Salt and pepper to taste
2 oz (50g) wholemeal breadcrumbs
1 tsp yeast extract melted in a little water to bind

1. Gently fry the onions in the margarine until golden brown, then add the sage, seasoning and breadcrumbs.
2. Bind with the yeast extract and water, then roll into small balls.
3. Brush with a little oil and bake for 20 minutes at 200C/400C/gas mark 6. Alternatively, place in roast potato tin for last 20 minutes of their cooking time.