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My vegan Christmas dinner this year! Just the way I like it, lots of roast vegetable galore and a rich vegan gravy. Hope you guys enjoy the recipes!

BUTTERNUT SQUASH
1 or 2 butternut squash (depending on size)
Olive oil
Salt and black pepper

Cut butternut squash in half. brush on olive oil salt and pepper and roast in the oven face down for 40 minutes until golden.

spoon out 2cm deep of each side of butternut squash to make room for filling. You can eat it, save it, or mix it in with the breadcrumbs later.

400g cooked lentils
250g oyster mushrooms
1 carrot
1 celery stick
3 cloves of garlic
1 red onion
1 tbsp miso paste
1 tbsp soy sauce
1 tsp vegemite
1 tsp dried thyme
200ml vegetable stock
Salt and black pepper

Saute onions till brown slightly caramelised. Add carrots and celery, thyme and garlic, cook until softened. Mix in mushrooms sauce for 5 mins. Add vegetable stock, miso paste, soy sauce and vegemite with salt and black pepper to taste. Cook down till some of the stock has reduced.

200g dried cranberries
1/2 cup applesauce
orange zest
1 tsp cinnamon
1/2 cup of water

Add dried cranberries, applesauce, orange zest, cinnamon and water to pot and cook down until cranberries are soft.

Spinach, wilted

1 red onion, diced
150g breadcrumbs
150g cooked chestnuts
1 tbsp dried thyme

Saute red onions in olive oil with dried thyme until brown, season with salt and black pepper to taste. Roughly breakdown chestnuts and add to onions, mix well. Add breadcrumbs with a squeeze of fresh lemon juice. Transfer to baking dish and roast in the oven until the breadcrumbs are golden and crispy.

100g spinach, wilted

Layer, butter nut squash with each layer and close with string to keep in place while dishing up.

Depending on how big the butternut squash is you may have leftover fillings to serve extra on the plate.

CARROTS

3 tbsp olive oil
3 tbsp maple syrup
half orange, juice
rosemary
salt and black pepper to taste
Carrots

Brush carrots with half marinate, roast for 20 minutes, remove from oven and brush with the rest of the marinate for another 20 minutes until golden.

Vegan Stock Recipe
https://www.youtube.com/watch?v=eFlhw7SBgNQ&t=80s

https://www.rachelama.com/recipe-blog/2018/11/4/rich-vegan-broth

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