Food & Drink’s Marianne Holt has an easy vegan alternative to a Christmas centrepiece that is guaranteed crowd-pleaser
Historically, the humble nut roast has failed to win the hearts and minds of carnivores. This meat-emulating recipe that is bursting with Christmassy flavors such as chestnuts and cranberries is a real game changer and is a hit with vegan and non-vegans alike. This recipe is perfect for continuing the culinary enthusiasm of Christmas into the new year or simply celebrating the fruits and flavours of the Winter season.
The mock meat you use is entirely up to you, I opted for Quorn’s vegan chicken pieces and Linda McCartney sausages. I recommend shopping for your mock meat at Iceland. Their No Bull selection ranges from chorizo to chicken fillets and is guaranteed to fool even the staunchest of carnivores.
Vegan Christmas Casserole
2 tablespoon of olive oil
2-3 cloves of finely chopped garlic
2 finely chopped large onions
3 celery sticks
2 sweet potatoes (cubed)
Mock meat- such as Quorn/soya
300g of Mushroom
Half a bag of kale
3-4 sprigs of Rosemary (chopped)
Salt and pepper to taste
1 tablespoon of smoked paprika
2 stock cubes
Medium glass of red wine (175ml)
1 tablespoon of tomato puree
300g of peeled and roasted chestnuts
200g (approx) Fresh Cranberries
1.Preheat the oven to 170 C/ Gas mark 3
2. In a large saucepan with medium heat fry the garlic, onion and celery in oil for 5 minutes.
3. Whilst you’re frying, soften the sweet potato by microwaving the cubes for 5 minutes.
4. Add the sweet potato, mock meat, mushrooms, kale, rosemary, salt, pepper and smoked paprika to the pan. Stir continuously for 10 minutes
5.Dissolve the stock cubes in 500ml of water and add to the pan
6.Next, add the wine and the tomato puree.
7.Stir in the chestnuts and the cranberries
8.Transfer casserole into an ovenproof dish and bake for 1 hour or until the sauce is thickened
9.Serve with Mash and winter vegetables of your choice.
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