What about
Viva!’s Deluxe Chestnut, Port and Thyme Strudel
A delicious Christmas roast - also suitable for any chilly-weather Sunday dinner!
Ingredients:
Method:
http://www.veganrecipeclub.org.uk/recipes/viva's-deluxe-chestnut-port-and-thyme-strudel
After this its the sprout chilli!!
Viva!’s Deluxe Chestnut, Port and Thyme Strudel
Ingredients:
- 1 packet puff pastry, defrosted
- 1 large onion, finely chopped
- 3 cloves garlic, finely chopped
- 2 sticks celery, finely sliced
- 450g/1lb chopped nuts
- 1 packet vacuum-packed pre-cooked chestnuts, chopped
- 1 tin of chestnut puree
- 60g/2oz breadcrumbs
- 2-3 tsp fresh thyme, chopped, or 1/2 tsp dried
- 4 tbsp/60ml port
- 1 tbsp soya milk
- Salt and black pepper
- Sprout mixture
- 10 Brussels sprouts
- 1 tbsp Pure margarine or other dairy-free spread
- Ground black pepper to taste
Method:
- Pre heat oven to 180°C/350° F/Gas Mark 4.
- Lightly fry the onions, garlic and celery until soft. Add the rest of the filling ingredients and stir.
- Steam the sprouts until just tender then mash with margarine and pepper.
- Line a baking tray with foil. Oil it then mould half the filling into a rectangle. Using a spoon, make an indentation down the centre and spoon in the sprout mixture, pressing down. Layer the rest of the filling on top and smooth off with a palette knife into a rectangle. Bake for 20 minutes.
- Meanwhile, flour the work surface and rolling pin and roll thinly into a rectangle, three times the width of the filling. Using two fish slices, carefully move the filling on to the pastry. Cut neatly round it, removing excess pastry in whole pieces.
- Use this excess pastry to cut into thin strips. Layer half of the strips diagonally and neatly across the strudel - see the picture above. Place the other half of the strips in the other direction, creating a lattice effect. Brush with soya milk.
- Use any excess pieces of pastry to decorate the strudel with holly leaf shapes and berries or anything else you fancy - and also brush these with a little soya milk.
- Bake for 20-30 minutes or until the pastry is golden.
http://www.veganrecipeclub.org.uk/recipes/viva's-deluxe-chestnut-port-and-thyme-strudel
After this its the sprout chilli!!