Prep Time: 15 minutes
Cook Time: 35 minutes
Christmas Dinner vegan style can be simple and delicious. Even if you are hosting and have guests who are not vegetarian, they will not be disappointed with this delicious dinner combo of mixed mushroom stuffing and Sicilian roasted cauliflower and Brussel sprouts.
Preparing this dinner is simple and will make your holiday table a merry one.
Mixed Mushroom Stuffing
· 2 shallots
· 4 cloves of garlic
· 350 to 375 grams mixed wild mushrooms
· 14 ounces or 400 grams of closed cup or you can use chestnut mushrooms
· 1/2 bunch of fresh thyme
· 12 ounces of stale bread
· 3.6 ounces pecans
· 1 bunch of fresh flat-leaf parsley
· 25 g dried porcini
· 80 ml olive oil
· 2 fresh bay leaves
· Vegan bone broth
- Begin by peeling and chopping the shallots and garlic. Chop up all of the mushrooms. Tear the stale bread into small pieces.
- In a dry frying pan lightly toast the pecans. After toasting chop them up. Roughly chop up the thyme and parley leaves. Take a large wide pan and heat up some oil. Add the garlic and shallots. Cook mixture over medium heat, stirring occasionally for 5 to 8 minutes. Add the mushrooms to the pan to the pan along with the bay leaves and thyme. Cook until the mushrooms are soft.
- If the mushrooms create any juice poor it on the stale bread. When the mushrooms are browned and tender pour the mixture into a mixing bowl.
- Preheat the oven to 375 degrees.
- Once the mushrooms have cooled add the bread chunks, salt and pepper to taste. Add the pecans and enough bone broth to make the mixture soft, but not wet. Add most of the parsley.
- Place the stuffing into a greased pan and cover with foil. Cook for 35 minutes, uncover and cook for another 10 minutes. Put the rest of the parsley on top of stuffing before serving.
Sicilian Roasted Cauliflower and Brussel Sprouts
· 50 g pine nuts
· 1 large head of cauliflower
· 300 g Brussel sprouts
· 50 g raisins
· 12 strands of saffron
· 2 tbsp olive oil
· 2 tbsp garlic oil
- Preheat the oven to 375 degrees. Spread out the pine nuts on a baking tray and cook until they are golden. Remove and allow them to cool.
- Trim the leaves off of the cauliflower and cut into florets. Trim the ends of the Brussel sprouts then slice them in half.
- Cover raisins in boiling water and let set for 20 minutes, drain and put aside. In a large roasting pan place the cauliflower florets and Brussel sprouts. Scatter over the saffron threads then pour over the garlic and olive oils. Season and mix well. Roast for 25 to 30 minutes.
- Place the vegetables in a serving bowl and add the pine nuts and raisins. Stir the mixture gently and coat in saffron oil and enjoy!