Well, it wouldn’t be a vegan Christmas without a nut roast! Roasted in a wreath tin and topped with my cranberry sauce, it’s the perfect Christmas centerpiece.
To fry sage leaves for garnish, leave the saucepan on the heat after cooking the nut roast mixture in it. Add a couple tablespoons more of oil if there’s none left in the pan. Throw in the sage leaves and cook for 2 minutes, until crisp. Transfer the sage leaves from the pan onto a couple of sheets of paper towel to soak up any excess oil.
Preheat oven to 350 F. Grease nonstick 10 inch cake ring mold/tin. (Line with parchment paper if itu2019s not nonstick.)
Heat olive oil in large saucepan over medium heat and sauteu0301 onion, celery, garlic, leek, squash, eggplant and chestnuts for a few minutes, stirring frequently. Add spices, herbs, some seasoning and orange zest. Turn heat down and cook for 8 to 10 minutes, stirring every now and then. You want all flavors to marry together and vegetables to soften slightly.
While vegetables are cooking, blitz nuts in blender until they are a crumb-like consistency. Add chickpeas and pulse a couple times just to break down slightly. Tip mixture into saucepan and add breadcrumbs, cranberries, apricots and sun-dried tomatoes, stirring well.
Add orange juice, vinegar, miso paste, nutritional yeast and Marmite and cook for 3 to 4 minutes, stirring often, then turn off heat.
Spoon Cranberry & Orange Sauce into tin and spread out evenly, then carefully spread nut roast mixture on top. Press mix into tin as much as you can. Once youu2019ve filled the tin, cover with foil and roast in preheated oven for 30 to 35 minutes. After roasting, allow to cool slightly before turning out of tin. Serve topped with garnishes of choice.
This recipe is part of the Your daring holiday menu collection.
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.
The stars of this delicious curry dish are yellow and orange fruits and vegetables, which are high in a form of carotenoids called xanthophylls. These compounds have more of a yellow pigment as opposed to their orangier cousins, the carotenes. While a powerful antioxidant, xanthophylls are mostly associated with maintaining good eye health. Mix and match This curry is easily adaptable to whichever vegetables you have on hand. Experiment to find your favourite combination.