Vegan Christmas Roast Recipe

This roast would be great for a vegan Christmas meal or a Sunday lunch. It’s simple to make but much less time consuming if you have a food processor! Since I don’t have one, this recipe uses the traditional methods of chopping and mashing!

Cooking time: 1 hour 20 min

Ingredients:

  • 500 grams butternut
  • 1 aubergine
  • 4 shallots
  • 1 red pepper
  • 90g pitted red and black olives
  • 60g breadcrumbs
  • 2 tbs olive oil
  • 1 tbs chopped garlic
  • 400g chickpeas in a tin (drained)
  • 100g almonds
  • 100g pistachios
  • Rosemary
  • Thyme
  • Parsley

 

Method:

  • Pre-heat the oven to 180 degrees Celsius
  • Chop up the butternut, aubergine, shallots and red pepper into small chunks and put them into a casserole dish
  • Mix in the olive oil so that all veggies are covered
  • Pop the casserole dish into the oven and roast the veggies for 30 minutes
  • While the veggies are roasting start chopping the olives, almonds, pistachios and garlic add that to a separate bowl
  • Drain the tin of chickpeas and add that to the bowl
  • When the veggies in the casserole dish are done, take them out the oven and grab your potato masher and start mashing the veggies until the butternut starts smoothing out a bit
  • Add your ingredients from the bowl into the casserole dish and mix everything together
  • Add your breadcrumbs, parsley, rosemary and thyme to the casserole dish and mix together
  • Put the casserole dish back into the oven for another 20 minutes.

For a whole bunch of veggies thrown together, this tastes pretty amazing! The texture of the nuts with the variety of tastes make this a great meal.

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