By Lyn Funnell
I pinched this idea from Jamie Oliver’s Veggie Crown.
As my family are Vegans, it had to be adapted. And it’s delicious!
It’s very easy to make. Just read the instructions and prepare it.
INGREDIENTS
Approx 1lb/420g pumpkin or some kind of squash
2 large carrots
8ozs/200g raw beetroot
1 large red onion
Fresh or dried thyme
Approx. 6 mushrooms
1lb/400g self-raising flour
1tsp baking powder
4ozs/100g vegetable suet
Either a packet of cooked rice or grains.
I had a pack of steamed Thai Jasmin rice,12ozs/300g
A packet of chestnuts
Approx. 2ozs/50g Vegan cheese
Generous grating of nutmeg
6 sun-dried tomatoes
150ml oat milk, or non-dairy milk
Olive oil
Marge for greasing
Seasoning
Grease a 2 litre baking dish.
Pre-heat the oven to 180C. Chop the pumpkin, carrots, beets & onion into large chunks.
Place them in a baking dish, keeping them separate & not touching.
Season, sprinkle thyme over them & drizzle with Olive Oil.
Bake for 1 hour, then leave them to cool.
In a very large bowl, tip in the flour, baking powder, suet and rice or grains.
Crumble the chestnuts and add.
Season, then add the grated cheese & nutmeg.
Finely chop the mushrooms & the sun-dried tomatoes, also adding any of their oil.
Add them to the bowl with the milk.
Get your hands in and thoroughly mix all the ingredients.
Add the roasted veg, draining the dish, and mix again.
If the mixture seems too dry you can add some more milk.
Pour it into the baking dish. Spread it out and pat it down.
Cover with greaseproof paper and tinfoil and leave in the fridge for a day or two.
Pre-heat the oven to 190C.Bake the Vegan Block for 1 ½ hours, or longer if you think it needs it.
You can turn the oven off or very low until it’s needed.
Run a knife round the edge, place a plate over the top and tip it out onto a serving dish.
Decorate the top with herb leaves if you like, or cooked carrot slices.
This would make a wonderful Christmas dish.
