I'm starting to think about Christmas food! This year is going to be quite challenging...not only am I catering for 11 people, I'm also planning a vegan Christmas dinner. So I'm trying out a few ideas with a plan to make something yummy enough to appeal to the carnivores, vegetarians and vegans alike, without compromising on taste. I was very inspired by our visit to the Toby Carvery which offered two vegan dishes that could be eaten with all the carvery veg, yorkies and gravy.
This is my recipe for an open pie that will work really well with all the roast dinner trimmings. It is easy to make and really quick to put together if using ready rolled puff pastry.
Sweet Potato, Chickpea and Nut Roast Pie
Ingredients
1 bag of frozen sweet potato (Morrison's NuMe Sweet Potato Chunks)
4 carrots grated
1 parsnip grated
1 vegetable stock pot (Kent's Kitchen)
boiling water
1 can chickpeas
handful of walnuts and cashew nuts
ground pepper
1 teaspoon paprika
1 teaspoon garlic puree
1 teaspoon mixed herbs
mixed seeds
1 packet of ready rolled puff pastry
Method
Put sweet potato, grated carrot and grated parsnip into a pan.
Cover with boiling water and add stock pot and garlic.
Simmer for 20 minutes until soft.
Drain off any excess liquid.
Mash the vegetables and add seasonings.
Stir through chickpeas and nuts.
Place the pastry onto a baking sheet.
Score the edge about an inch from the edge.
Place filling onto the middle of the pastry.
Fold up edges and pinch corners together.
Sprinkle seeds on top.
Pop into hot oven GM 6 for about 25 minutes.
This was really delicious with a nice gravy and roast trimmings. For Christmas I am going to add chopped chestnuts to the mix for a festive twist. It's an experimental recipe, a work in process if you will, but this first attempt was really good! It was good cold too.
I am now feeling very positive about making a yummy vegan Christmas dinner for the family!
