Vegan Christmas Dinner - The Main
As Christmas is only 5 days away (can you believe it?!) I decided it was finally time for the Vegan Christmas Dinner recipes as I have gotten so many people asking me for roast dinner ideas vegan / veggie style !! Today I thought I would dedicate a whole post to the main event at Christmas Lunch - the Mushroom / Nut Roast, and then tomorrow's post will have details on all of the other components to create the perfect Vegan Christmas Dinner!
VEGAN CHRISTMAS DINNER - THE MAIN
I have included a recipe on a homemade mushroom loaf, however I thought I would also provide a more convenient shop bought option for if you don't have the time to make your own this year! The one that I have chosen is a Butternut Squash and Kale Nut Roast from Tesco's vegan range (which I must note is incredible, they have such a wide variety of vegan ready meals in store now!), it cooks in 50 minutes and even includes a pink peppercorn sauce to top your nut roast with. I think this would be a perfect addition to any Christmas Dinner if you just don't have the time to make your own! If you aren't a fan of nut roasts or mushrooms then just hang on for tomorrow's blog post as I will have a recipe for vegan vegetable pies that would also work as a great main for your Christmas Dinner!
Ingredients
3 Tbsp Olive Oil
1 Red Pepper
1 Carrot
1 1/2 a Medium Onion
1 Celery Stick
300g Chestnut Mushrooms
200g Vegan Cheese (e.g. Vegusto)
1 Large Spoon of Nut Butter (or Marmite)
110g Breadcrumbs
1. Heat the oil in a large frying pan over a medium heat whilst you very finely chop the pepper, carrot, onion and celery. Preheat the oven to 180 degrees Celcius (160 fan)
2. Add the chopped vegetables to the oil and cook for 8-10 minutes whilst stirring continuously, then finely chop the mushroom (ideally in a food processor) and add to the pan to cook for 5 minutes
3. If they produce a lot of juices, cook these out before transferring all the vegetables to a large bowl
4. Fold in the nut butter, 150g of the cheese and 100g of the breadcrumbs
5. Mix well and season before transferring to a greased, base lined 28.5cm x 13cm x 6cm deep loaf tin
6. Sprinkle with the remaining cheese and breadcrumbs before baking for 50 minutes to 1 hour
7. Cool in the tin for 5 minutes then turn out, slice and serve with gravy
Keep your soul happy! - Sophie :)
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