Roasted butternut squash with puy lentils, creamy garlic mushrooms & kale. Served with miso and maple roasted sprouts and epic vegan gravy

Something special for the weekend…

With more people than ever eschewing meat in favour of a vegetarian or vegan diet, I have the perfect plant based alternative to a Sunday roast.

A good roast is all about delicious combinations of textures and flavours, so what we have is whole roasted squash that has been lined with kale leaves…

…then stuffed with delicious creamy garlic mushrooms, earthy lentils and toasted hazelnuts. Presented at the table and decorated with slices of clementine, sprigs of rosemary and pink peppercorns – it really does make an impressive centrepiece for the dinner table.

I have teamed this up with THE most amazing roasted sprouts. I find that Brussel Sprouts take on a slightly sweet, nutty, caramelised flavour when roasted. They become crisp on the outside and deliciously tender in the inside.

Warm from the oven and drizzled with a salty and sweet miso maple dressing that clings to the sprouts, giving them THE most incredible umami taste sensation. You must give these a go!

Finally is an epic vegan gravy that’s deep, rich and meaty (thanks to the porcini mushrooms and yeasty Marmite).

Serve with roasted potatoes to make a classic Sunday roast or fluffy mashed potatoes. All delicious and nutritious.

Enjoy!

Roasted Squash with puy lentils, creamy garlic mushrooms & kale

Ingredients

1 butternut medium sized squash
1/2 teaspoon garlic powder
300g puy lentils (or black lentils)
1 tablespoons vegetable stock powder & bay leaf
3 shallots, chopped
1 carrot, chopped
2 garlic cloves, crushed and chopped
I teaspoon thyme leaves
250g chestnut mushrooms, wiped and chopped
2 tablespoons coconut cream (or vegan yoghurt)
150g chopped toasted hazelnuts
Chopped fresh parsley
1 tablespoon nutritional yeast (optional)
Large handful kale leaves

(optional garnish of clementines, fresh rosemary and pink peppercorns)

Method

1. Preheat the oven to 180℃. Cut the butternut squash in half lengthways, scoop out the seeds. Drizzle the squash with olive oil, garlic powder and season with salt and pepper. Place in a roasting tin and bake for 15 minutes. Remove from the oven and allow to cool.
2. Meanwhile put the lentils in a large pan and cover with water, adding the stock and a bay leaf. Bring to the boil and simmer for 15 minutes, until tender and then drain.
3. Sauté the shallots and carrot in olive oil for 15 minutes, until soft. Add the mushrooms, garlic and thyme. Cook for a further 10 minutes to soften the mushrooms, add the coconut cream, toasted hazelnuts, parsley and nutritional yeast (if using). Set aside.
4. Now to prepare the butternut squash – carefully scoop out some of the flesh with a spoon to create a long channel (this flesh can be added to the mushroom mixture).
5. Line the butternut squash with a few kale leaves and the stuff the lentil mushroom mixture back into both halves of the squash.
6. Put each half on top of each other then use string to tie them both together.
7. Place the squash back in to the roasting tin, drizzle with olive oil and sprinkle with sea salt and return to the oven and roast for a further 15-20 minutes.
8. I like to garnish with slices of clementines, sprigs of rosemary and pink peppercorn (the choice is yours!) Carve at the table to serve.

Roasted sprouts and cashews with miso maple dressing

Ingredients

500g Brussels Sprouts, ends trimmed, halved
3 tablespoons extra-virgin olive oil
Sea salt & black pepper
2 teaspoons dried garlic powder
Two handfuls Cashews

For the dressing

1 tablespoon Dijon mustard
2 tablespoons miso
1 tablespoon pure maple syrup
1 teaspoon white wine vinegar (or balsamic)
Nigella seeds (optional)

Method

1. Toss Brussels Sprouts in two tablespoons of olive oil, garlic powder and season with salt and pepper. Arrange sprouts on baking sheet (cut side down if possible). Scatter over the cashews. Roast the sprouts until tender and browned all over, approximately 15–20 minutes.
2. Meanwhile whisk the mustard, miso, maple syrup, and vinegar in a small bowl. Season to taste with salt and pepper.
3. Once Brussels Sprouts cooked transfer to a shallow dish and drizzle with the miso maple dressing. Sprinkle with nigella seeds.

Epic vegan gravy

Ingredients

1 onion roughly chopped
2 carrots roughly chopped
2 sticks celery roughly chopped
25g dried porcini mushrooms
1 tablespoon olive oil
4 sprigs fresh thyme (or 1 teaspoon of dried thyme)
1 tablespoon tomato puree
2 teaspoons marmite
2 teaspoons red current jelly (or cranberry sauce)
1 litre good quality vegetable stock (organic Swiss marigold is great)
1 tablespoon corn flour (made into thin paste with 2 tablespoons water)

Method

1. Heat a frying pan with 1 tablespoon of olive oil and then add the onions, carrots, celery and porcini mushrooms, thyme and sauté for around 20 minutes or until turning golden, stirring occasionally.
2. Add tomato purée, marmite, red current jelly (or cranberry) and stir until everything is evenly combined. Pour in the stock, bring to the boil, and then reduce to a simmer for around 10 minutes.
3. Reduce to a simmer and add the corn flour paste, stir until thickened and reduced to the consistency of your liking.
4. Pass the gravy through a coarse sieve into another pan, pushing all the goodness through with the back of a spoon. Taste and season with sea salt and ground black pepper.