Are you a sprout lover or hater? 🤔
Vegan Sprouts & Crispy ‘Bacon’ Pieces 🌱
Ingredients
✅ 500 g white cup mushrooms, thinly sliced 🍄
✅ 2 tbsp olive oil
✅ Optional 2 tbsp beetroot juice, for colour
✅ 1 tbsp maple syrup 🍁
✅ 1 tbsp smoked paprika
✅ 1 tsp salt, preferably smoked salt 🧂
✅ 1 tbsp vegan butter or olive oil 🧈
✅ 750 g / 1 1/2 lbs Brussels sprouts, trimmed and outer leaves removed
Step 1: Carefully slice approx 500g white mushrooms as thin as you can and add them to a bowl with 2 tablespoons of olive oil, 1 tablespoon of maple syrup, 1 tablespoon of smoked paprika, 1 teaspoon of salt and a couple of tablespoons of your beetroot juice. Stir all the ingredients together until well combined. 🥄
Step 2: Heat a frying pan or skillet on medium-high and cook for 5-10 minutes until dark and crispy on the edges. 🔥
Step 3: Remove from the heat and set aside.
Step 4: In a medium saucepan, melt the vegan butter or drizzle in the olive oil. Add the Brussels sprouts and coat. 🧈
Step 5: Add 60ml / 1/4 cup hot water, cover with a lid and leave to cook on medium heat for 5-8 minutes until the sprouts are tender. 💦
Step 6: Once cooked, add the mushroom bacon and stir on a medium heat for a couple of minutes to warm through.
Serve right away to all the Sprout lovers at the table 😍
Gluten Free Gravy:
✅ 2 onions 🧅
✅ 2 carrots 🥕
✅ 2 sticks of celery
✅ 25 g dried porcini mushrooms 🍄
✅ olive oil
✅ 2 fresh bay leaves 🍃
✅ 2 sprigs of fresh thyme
✅ 2 tablespoons quality blackcurrant jam
✅ 2 tablespoons plain flour
✅ 2 teaspoons yeast extract
✅ 1 tablespoon tomato purée 🍅
✅ 2 tablespoons red wine vinegar 🍷
✅ 1.5 litres organic vegetable stock 🌽
Method 👩🍳
Step 1: Peel the onions, wash the carrots, then roughly chop with the celery and porcini. 🧅
Step 2: Place in a large pan on a medium heat with a splash of oil and all the herbs. Fry for 25 minutes, or until turning golden, stirring occasionally. 🥄
Step 3: Add the stock and jam, and cook for a further 5 minutes, or until sticky and caramelised.
Step 4: Stir in the flour, then the Marmite, tomato purée and red wine vinegar. 🍅
Step 5: Pour in the stock, then bring to the boil. Reduce to a simmer for around 10 minutes, or until thickened and reduced to the consistency of your liking. 🔥
Step 6: Pour it through a coarse sieve into a large bowl, using the back of a spoon to push through all that lovely flavour.
Step 7: Taste and season to perfection, cool to room temperature, then pour into containers or bags and pop into the fridge or freezer, ready to finish off on Christmas Day ❄️
Step 8: On the day, if frozen, take the gravy out to defrost when your nut roast goes into the oven, then simply heat through in a pan ready to serve. 🎅
Don’t forget to 👍 this video and subscribe to catch the recipe for our ultimate Vegan Wellington 😍 (a Christmas dinner winner! 🍽)
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