How To Make Jamie Oliver’s Vegan Christmas Feast

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Vegan nut roast

Substances
  • 50 g pine nuts , plus further for adorning
  • 50 g linseed
  • 50 g sunflower seeds
  • 100 g unsweetened chestnut purée
  • 50 g gluten-free vegetarian suet
  • 1 tbsp maple syrup
  • gluten-flour for dusting
FOR THE SPINACH TOPPING:
  • 2 tbsp rapeseed oil
  • 300 g chestnut mushrooms , sliced
  • 260 g child leaf spinach , or frozen chopped spinach
  • 1 tsp cracked black pepper
  • 1 ripe avocado
  • 100 g silken tofu
  • 1 pinch of floor nutmeg
  • 1 squeeze of lemon juice
  • 1/Four candy potato
  • Olive oil
How To Make Jamie Oliver's Vegan Christmas Feast
Technique
  1. Preheat the oven to 180C/gasoline 4. Unfold out the nuts and seeds on a baking tray and toast within the oven for five–6 minutes. Switch to a meals processor, together with the chestnut purée, suet and maple syrup, and blitz till it comes collectively right into a ball. It will likely be sticky to start with, so cease and scrape the edges as you go.
  2. Place a big sheet of baking parchment on a piece floor and sit the dough on it. Then, with numerous gluten-free flour in your fingers and rolling pin, roll out the dough as thinly as attainable (lower than 5mm).
  3. Should you’re making particular person tartlets, oil and flour 4 10cm loose-bottomed tart tins, then reduce the pastry to dimension. For 1 giant tart, roll out the dough and reduce to the dimensions of a big, shallow baking tin, and switch to the tin utilizing a fish slice. Prick the pastry throughout with a fork, cowl with baking parchment, fill with baking beans or rice and bake blind for 12–15 minutes. Depart to chill within the tray, and preserve the oven on.
  4. Prick the pastry all over with a fork, cover with greaseproof paper, fill with baking beans or rice and bake blind for 12 to 15 minutes. Leave to cool in the tray, and keep the oven on.
  5. Meanwhile, slice the mushrooms. Heat 1 tablespoon of rapeseed oil in a pan over a medium heat, then sauté the mushrooms for 6 to 8 minutes, until golden. Remove and set aside.
  6. In the same pan, heat 1 tablespoon of rapeseed oil and wilt the spinach (or heat through if frozen) along with the pepper. Blitz the spinach, avocado flesh, tofu, nutmeg and lemon juice in a food processor until smooth.
  7. Thinly slice the sweet potato using a vegetable peeler or mandolin, creating a pile of peelings. Heat a drizzle of olive oil in a small pan, then fry the peelings over a high heat, turning occasionally, for 4 to 5 minutes, until just turning crisp.
  8. Assemble the tart by spreading the spinach mixture over the baked and cooled tart base. Lay the mushrooms on top, and decorate with the sweet potato slivers and a scattering of toasted pine nuts. Eat at room temperature, or heat it up, if you like.

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