Easy vegan nut roast
Enjoy this easy nut roast as a show-off veggie Christmas main course. With pomegranate, cranberries and chestnut mushrooms, it's filled with festive flavours
Creamy vegan dauphinoise
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- 4-6 as a side
Skip to ingredients
- 270ml pot vegan cream alternative
- 350ml plant milk(such as soya or oat)
- thyme sprigsleaves picked
- 2 garlic clovescrushed
- 4 floury potatoes(about 1kg), peeled and finely sliced
Nutrition: per serving
- kcal260
- fat15g
- saturates8g
- carbs25g
- sugars2g
- fibre3g
- protein5g
- salt0.05g
Method
step 1
Heat the oven to 160C/140C fan/gas 3. Put the vegan cream alternative, plant milk, thyme and garlic in a saucepan, and warm over a low heat until just steaming, but not boiling.
step 2
Layer the potatoes in a medium baking dish (about 20 x 20 x 5.5cm), seasoning each layer well with salt and pepper. Pour over the hot milk mixture, making sure all the layers of potatoes are submerged in the liquid. Bake, uncovered, for 1 hr 30 mins until tender when pierced through the middle with a knife, and the top is lightly golden.
