Vegetarian Christmas Pots

Total time 55 mins

10 mins preparation time

45 mins cooking time

Make these individual dishes up to 1 day in advance up to the end of step 5. Then simply bake in the oven on Christmas day for easy vegetarian entertaining.

Ingredients

4 portion(s)

75 g

dried chestnut and cranberry stuffing mix

25 g

toasted flaked almonds

2 tbsp

olive oil

large courgette, cut into small chunks

red pepper, de-seeded and chopped

red onion, finely chopped

25 g

butter

200 g

mixed mushrooms, such as chestnut or oyster, trimmed

garlic clove, crushed

1 tbsp

plain flour

175 ml

vegetable stock

3 tbsp

Kikkoman Naturally Brewed Soy Sauce

4 tbsp

cranberry sauce

Preparation

Step 1

Preheat the oven to Gas 6/200°C/190°C fan oven. Put the stuffing mix and almonds into a bowl and mix with 150ml boiling water. Set aside.

Step 2

Meanwhile, heat half the oil in a frying pan and gently fry the courgette and pepper for 3-5 minutes until starting to brown. Remove and set aside.

Step 3

Add the remaining oil and cook the onion for 3-4 minutes until beginning to soften. Stir in the mushrooms and butter and cook for a further 3-4 minutes.

Step 4

Stir in the garlic and cook for 1 minute. Sprinkle over the flour and gradually add the stock until combined. Add the soy sauce and bring to the boil, bubble until slightly thickened. Return the courgette chunks and stir in the cranberry sauce.

Step 5

Spoon into 2 x 300ml individual pie dishes and leave to cool. Shape the stuffing into 6 small balls and top each pie dish with 3 balls.

Step 6

Bake in the oven for 25-30 minutes until golden. Sprinkle with the parsley and serve with sprouts, roast potatoes and all the classic trimmings.

Recipe-ID: UK93

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