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VEGAN ALTERNATIVES RECIPE
Elevate the humble nut roast with the addition of these succulent strips by plant-powered brand, Mighty Kitchen
Ingredients
• 300g Chick *n strips • 2 parsnips • ½ butternut squash • 1 sweet potato • 1 onion, finely diced • 200g green lentils, soaked • 100g whole cooked chestnuts • 100g sage and onion stuffing mix • 2 garlic cloves, finely chopped • 1 bunch flat parsley, roughly chopped • Salt and pepper • Olive oil
For the garnish
• 200ml vegan gravy • 1 packet tenderstem broccoli • Roast potatoes
Method
1. For the nut roast, place the lentils into a saucepan and cover with water, season with salt and pepper. Bring to the boil and simmer on a medium heat for 15 mins until the lentils are soft. Drain and cool.
2. Pre-heat the oven to 180 degrees. Peel the parsnips, butternut squash, and sweet potato. Cut them into strips, and place them on a baking tray with a little olive oil, salt and pepper. Sprinkle chopped garlic over the top, Roast in the oven until soft. Remove and cool.
3. Heat a little olive oil in a large non-stick frying pan. Add diced onion and the Chick *n strips. Season well and cook for five minutes.
4. Make the sage and onion stuffing according to instructions. Add the flat parsley, chestnuts, cooked lentils and mix.
5. Take four large ramekins and fill the first third with the Chick *n mix, top with the vegetable lentil mix, and build layers with the two mixtures.
6. Half fill a deep oven-proof dish with water and place the ramekins inside and into the oven for 30 minutes.
7. Serve with tenderstem broccoli, roast potatoes and vegan gravy. For the full product range and more information, visit
mightykitchen.com
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