RECIPES
Swap the meat this Christmas for these deliciously seasonal vegan-friendly alternatives – complete with heaps of protein, colour and flavour
RAINBOW LAYERED NUT ROAST
This truly is a mega centrepiece for your Christmas feast. Layers of soft, almost creamy vegetables are sandwiched between those of sweet and savoury nut roast for a wonderful contrast of flavour and texture as well as colour. It’s easy to prep ahead too.
Serves 8
Ingredients
For the sweet potato layer:
• 625g sweet potato, peeled and thinly sliced into half-moons
• 2 tbsp olive oil
• Leaves from 3 thyme sprigs
• 1 tsp ground cumin
• 1 tbsp maple syrup
For the spinach layer:
• 300g spinach leaves
• 2 tbsp olive oil
• 1 onion, finely diced
• 4 garlic cloves, very finely chopped
• Pinch of ground nutmeg
For the beetroot houmous layer:
• 300g ready-cooked beetroot
• 400g can chickpeas, drained and rinsed
• 1 garlic clove, very finely chopped
• 1 tbsp lemon juice
• 2 tbsp tahini
• ¼ tsp sweet smoked paprika
• 1-2 tbsp olive oil, if needed
For the nut roast layer:
• 2 tbsp olive oil, plus extra for greasing
• 4 red onions, finely diced
• 6 sage leaves, chopped
• Leaves from 1 rosemary sprig, chopped
• 2 tbsp vegan red wine vinegar
• 2 tbsp soft light brown sugar
• 750g mixed nuts
• 100g ready-cooked peeled chestnuts, roughly chopped
• 2 tbsp dark soy sauce
• 2-3 tbsp tahini
• 100g fresh white breadcrumbs
• Salt and pepper, to taste
Method
1. For the sweet potato layer, pre-heat the oven to 200°C. Toss the sweet potato slices in the olive oil, thyme leaves, cumin, maple syrup and some salt and pepper. Spread out on a large baking tray and roast for 20 minutes, or until soft and just about to colour. Remove from the oven and let them cool.
2. Meanwhile, for the spinach layer, put the spinach into a large saucepan with a splash of water, cover with a lid and cook briefly over a low heat until wilted. Drain and squeeze out the excess moisture. Heat the olive oil in the pan and sauté the onion with the garlic over a medium heat for about 6 minutes until softened. Add the spinach, nutmeg and salt and pepper to taste, stir and cook until remaining liquid has evaporated. Remove from the heat and set aside.
3. For the beetroot houmous layer, blend together all the ingredients, except for the olive oil, in a food processor, seasoning to taste with salt and pepper. Then mix in just enough oil to moisten if the mixture is too dry – you don’t want a loose consistency like a regular houmous, as it needs to hold its shape.
4. For the nut roast layer,
