Tasty Vegan Bake

Tasty Vegan Bake

Now here’s a vegan centrepiece that’ll go toe-to-toe with any Sunday roast you could care to mention. A few roasties on the side, a Yorkie or two, some carrots and a nice bit of gravy… it’s a winner I tell you.

 

Serves: 8-10
Preparation time: -
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You will need:

Ingredients:

You’ll need:

2 wreaths or baked rounds tins – (20cm and at least 4cm high) or 2 loaf tins – whatever shape takes your fancy, poppet

For the bake:

  • Mrs Crimble’s Homebake Stuffing mix or Breadcrumb Mix 150g
  • Puy lentils sold cooked in 250g pouch pack
  • 1 medium onion finely chopped approx. 200g
  • Grated carrot from 2 medium carrots approx. 125-150g
  • 1 small butternut squash cut into small cubes 350g approx.
  • 2 Tbsp. vegetable oil. to add to the mix
  • 1 Tbsp. to fry the chopped onion
  • 3 heaped Tbsp. Tomato paste 75g
  • Harissa paste – small jar 100g
  • 2 Kallo vegetable stock pots or cubes dissolved in 300ml of hot water
  • Tin chickpeas (drained) 240g

For the Sweet Pepper and Paprika Sauce:

  • 3 mixed red and yellow peppers sliced
  • 1 small / medium onion sliced approx. 150g
  • 1 Tbsp. Oil to fry onion & peppers
  • 1 Tbsp. Garlic paste or 3 garlic cloves crushed
  • 2 Tbsp. Tomato paste
  • 4 Tsp. Ground paprika
  • 2 Tbsp. Balsamic vinegar
  • Salt and freshly ground black pepper

Method

For the bake:

  1. Preheat the oven to 190°C / 170°C (fan) / 375°F / Gas Mark 5
  2. Grease the roasting tins or line with grease proof paper
  3. Finely chop the onion
  4. Peel and cut butternut squash into small cubes
  5. Grate the carrots and drain and rinse the chickpeas. Put all of the ingredients to the side
  6. Add 1 Tbsp. of oil to a pan. Once the pan is hot, gently fry the finely chopped onion for 2-3 minutes to soften. Once softened place to the side to add to the mix later
  7. In a large bowl add the Mrs Crimble’s Homebake Stuffing mix or Breadcrumb Mix, puy lentils, chickpeas, fried onions and mix together
  8. Dissolve the Kallo vegetable stock pots or cubes into 300ml of hot water
  9. Add the remaining ingredients to the bowl. This should include the grated carrot, harissa paste, tomato paste, 2Tbsp. oil and vegetable stock
  10. Fold together until there is no dry crumb visible
  11. Lastly fold in the butternut squash
  12. Bake in the centre of the oven for 35-40 minutes until the bake is piping hot
  13. Remove from the oven and serve with your choice of vegetables and sauce. Try my sweet pepper and paprika sauce recipe below, poppet

For the Sweet Pepper and Paprika Sauce:

  1. Slice the onions and peppers
  2. Add 1Tbsp. oil to a pan and once hot fry the onions, garlic, and chopped peppers until lightly golden and then cover and sweat for 10 minutes
  3. Add the paprika, tomato paste, 100ml hot water and balsamic vinegar
  4. Season with salt and pepper
  5. Cover again and lightly simmer for 10 minutes until the peppers are soft
  6. Serve warm or cold

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