Tag Archives: festive

Cheap & Easy, Festive, Main dishes, Recipes, Vegan on a Budget

Infinitely Variable Festive Vegan Roast 2.0

This Christmas centrepiece is good for using what you might already have in your cupboard & can also help cut food waste.  Can be eaten cold on Boxing Day.

Photo of the roast with one end of it sliced off

Serves 4-6

Cost of ingredients from Lidl or Aldi, £2 or less (December 2024)

Ingredients

  • 1 large onion, chopped.
  • 2-3 cloves of garlic, crushed.
  • 225g coarsely chopped nuts (brazils, hazels, cashews, peanuts OR a mixture) OR cooked & then mashed beans (e.g. kidney, butter, haricot) – OR 240 g can of beans drained.
  • 200g grains e.g. rolled/jumbo/porridge oats OR wholemeal breadcrumbs OR crumbed leftover sandwiches & make up the quantity with buckwheat flour, barley flour, rice flour etc..
  • 1 tablespoon herbs (e.g. thyme, sage, rosemary, mixed). 
  • 1 teaspoon of chilli powder – only if you like it spicy.
  • 2 tablespoons of sesame seeds OR poppy seeds- optional.
  • Pepper to taste. 
  • 2 tablespoons of soya OR or gram flour.
  • 1 tablespoon yeast extract (e.g. Marmite) OR shoyu (soy sauce).
  • 240g can of tomatoes OR equivalent in left-over cooked vegetables.
  • I tablespoon of sunflower OR rapeseed oil.

Method

  1. Mash beans if using.
  2. Mix all dry ingredients, (+mashed beans if using) & flavourings together.
  3. Either fry chopped onion with garlic or add to mixture without frying.
  4. Chop tomatoes/left-over vegetables & mix in enough to make a consistency similar to a stiff cake mixture.  Add water if necessary (unlikely).
  5. Oil a bread tin or cake tin & fill with the mixture.
  6. Place in a pre-heated oven or air fryer (400F, 200C) for 30 minutes & cook until the roast is firm & golden on top.
  7. Insert a knife into the loaf to make sure that the loaf is cooked inside (not very much stuck to the knife after sliding it out again).
  8. Loosen any roast stuck to the side of the tin. 
  9. Allow the roast to cool for a few minutes.
  10. Place a plate over the tin & turn upside down. Tap the tin & the roast should fall out (whole) onto the plate. 
  11. Slice carefully & serve.

Further options

  • Add sautéed chopped vegetables such as peppers, courgettes, carrots, parsnips or mushrooms prior to adding liquids to the mix.
  • Include a layer of fried mushrooms when the loaf tin is half full.

Serving options

  • Cranberry & orange sauce (reduced sugar), mushroom sauce or a vegan gravy (available in supermarkets & health food shops but check label says vegan)
  • Carrot sticks
  • Brussel sprouts with roasted flaked almonds
  • Chestnuts
  • Roast parsnips, potatoes &/or sweet potatoes.
Cheap & Easy, Festive, Recipes, Side dishes, Starters and soups, Vegan on a Budget

Chestnut and bean pâté

Serves 4-6
Cost £3

Ingredients

1 small white onion
1 pinch salt
240g of pre cooked white beans(cannellini or butter)
4 garlic cloves
180 g pre-cooked chestnuts
2 sprigs of rosemary or 1/2 teaspoon of dried
2 sprigs thyme or 1/2 teaspoon of dried
2 tbsp white wine or cider vinegar
4 tbsp non-dairy butter or oil (parsley oil would be good if available)

Instructions

Dice the onion and add to a hot pan with a splash of oil and a pinch of salt.

Sauté the onions until they are just translucent.

Add the garlic (crushed) and the pre-cooked chestnuts (also roughly chopped). Cook these with the onion and mushrooms for a further 2-3 minutes.

Remove the leaves from the sprigs of rosemary and thyme and add to the pan for a few brief minutes until they are releasing their aroma.

Add the drained beans and stir through and cook for 1 minute.

Take the pan off the heat and let it cool for a few moments before adding to a blender (a stick blender could also be used) Do not add the liquid to the blender at this stage.

Turn the blender on to its lowest setting and let it run for a few minutes until a paste begins to form. Add the vinegar and a little bit of veg stock or bean juice if it is struggling to blend. Avoid adding too much or your pâté will be too wet.

Gradually increase the speed on your blender until the desired texture has been achieved.

While the pâté is still hot, spoon it into ramekins or cups.

Melt the non-dairy butter and then pour a thin layer over the pâté. Or alternatively leave out the butter and drizzle with parsley oil after cooled.

Cover the ramekins and leave them to cool completely before storing in the fridge until ready to serve.

Serve with crusty bread, crackers or raw carrots and celery sticks.