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.