Vivera Bacon & Chestnut Roasted Sprouts

Sprouts, for years I’ve been trying to tell myself that they’re actually just fairy cabbages in an attempt to make them more appealing but for the most part I’ve hated them.

However much I’ve hated them however, I thoroughly believe that Christmas dinner just wouldn’t be Christmas dinner without a sprout on your plate.

The times I’ve spent Christmas’s with my GBF, I’ve managed to pass my compulsory sprout under the table to his dog lucky, who absolutely loves the thing but this year I’m going back home to mu Mum’s and thanks to Vivera’s bacon pieces, I’ve made sprouts not only edible but actually quite appetizing!

Serves 4

Ingredients

200g sprouts, halved and sliced

100g Vivera plant bacon pieces

shopping

100g ready cooked chestnuts, quartered

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1 red onion, chopped

1 clove garlic, chopped

2 tbsps olive oil 

Pepper

Method

Heat oil in a frying pan.

Fry the onion and garlic for a couple of minutes until the onion starts to become transparent.

Add sprouts and stir fry for a couple of minutes.

Add the Vivera plant bacon pieces and chestnuts and continue to fry for around another 5 minutes.

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Serve

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Beetroot & Carrot Nutroast

Serves 4

Ingredients

1 clove garlic, chopped

1 onion, chopped

1 tin chopped tomatoes

3 large carrots, peeled and grated

3 large beetroots, peeled and grated

100g vegan cheese, grated

1/2 cup mixed chopped nuts

1/2 cup breadcrumbs

1 tsp vegan bouillon

1 tsp dried parsley

1 tsp dried thyme

1 tbsp vegan spread

Method

Preheat oven to 200°C

Melt the vegan spread in a pan.

Gentry fry the onion and garlic for around 5 minutes until the onion becomes transparent.

Add grated carrot and beetroot and stir for a couple of minutes until they start to become sticky.

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Stir in tomatoes, nuts, bouillon, thyme, parsley and cheese. 

Add the breadcrumbs and stir, the mix will dry out a little and clump together.

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Transfer mix to an oven proof dish and spread evenly.

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Put in the oven for 40 minutes.

Serve

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Tofoie Gras

I love a delicious vegetable pâté

Serve up this light, cruelty free parfait with toasted rye or crispbreads as a starter or indulge as a snack.

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Serves 4

Ingredients

1 small onion, peeled and chopped

1 clove of garlic, peeled and chopped

200g chestnut mushrooms, sliced

100ml white wine (I use a cooking wine)

1 tsp vegan bouillon

1 tsp dried thyme

Salt

Pepper

200g firm tofu (about 1/2 a normal sized block)

1tbsp vegan butter

Method

Preheat oven to 200°C

Melt butter in a pan

Fry garlic and onion for around 5 minutes or until the onion starts to become transparent.

Add the wine, mushrooms, bouillon, thyme and salt and pepper to taste and sauté until the wine is almost evaporated.

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Remove from heat and let cool.

Using a blender, blend with the tofu until smooth.

Divide in to 4 small ramekins.

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Bake in oven to set for 30 minutes. Top will brown slightly.

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Let cool before serving.