We use cookies to give you the best possible experience on our website. Carry on browsing if you’re happy with this, or see our Cookie Policy for more information.

Vegan Savoury Sage & Seed Bake

This recipe creates a moist and savoury vegan roast alternative, based on a traditional stuffing type base.

Like this? Share it with your friends.


Report abuse

It uses handy store cupboard ingredients, alongside, native and hardy garden herbs and your left over bread. A good alternative to packet vegan sausage or bake mixes.

Ingredients

- 3-4 slices of wholemeal bread crumbs using a grater or chopping tool.
(or any bread you have drying out! 50/50 white, sourdough! Whatever! You can collect breadcrumbs in the freezer until you have enough)
- ½ roasted medium sized butternut squash roasted
Other sweet root veg would also do – eg 2 parsnips. These could just be steamed.
- 2 garlic cloves - roasted
- 1 leek – finely chopped and roasted. (you can use onion if it is not leek season)
- A good squeeze of lemon ( + lemon zest if you like a strong lemon flavour)
- 6-8 sage leaves – chopped (makes about 1 tbsp – not densely packed)
- ¼ cup of 5 seed blend (Shipton Mill product.) (or any mixture of seeds you have in the cupboard)
- ½-1 stock cube or tsp bouillon.
- Seasoning – salt and pepper to taste.
- Optional – 1 tsp turmeric / ½ tsp chilli flakes chopped wild garlic leaves etc.,

Method

Oven on to 180 degrees (fan)
1: Make the breadcrumbs by grating the softer bread, chop up the crustier bits and use a chopper(food mixer) attachment, or alternatively, dry the slices out in a low temperature oven, then smash them easily with the end of a rolling pin.
2: Cut the Butternut squash in half, leaving the skin on, get the seeds and stringy bits out (I use the sharp end of a traditional style potato peeler), and place in the oven to roast for approx 1 hour, until the flesh is soft enough to be spooned out. (You can also cook this in a microwave if you are not baking – but it will not have such a sweet flavour) roast or steam any other sweeter root veg as alternative, chop them finely once cooked.
3; Also using the oven – peel the garlic cloves, and finely chop a leek. Spread these out on a baking tray with a little oil, and gently roast till softened and just a little browned (keep turning so that one part does not get blackened)
4: Finely chop the sage using a sharp kitchen knife, or using kitchen scissors in a mug.
5: Mix the boillon powder or stock cube with ¼ pt of boiling water.
6: Mix together all the dry ingredients and season lightly.
7: Add the boiling water to the dry ingredients and the roasted veg (chop the roots finely once roasted), stir together – and allow this to soak into the breadcrumbs and moisten – if any seems dry, add more hot water, a little at a time and mix in.
8: Put the moistened mixture into an oiled oven dish, eg metal loaf tin, or small oven serving dish – if it is around 1 inch deep, then you will have plenty of crispier topping which adds nice variety to the texture.
9: Bake in the oven for 30 mins – serve on its own with side salad / coleslaw, or as a vegan sunday roast alternative with all the trimmings.

Added by: Sophie Hurr


Tags: CakeNpastry Vegan

Add comment

Add a recipe & get 15% off

If you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% off your next order from the Flour Direct shop.

15% off Flour Direct

It's very easy, just click here to visit your "My Shipton Mill" page to get started.

Shipton Mill Cookbook – A Handful of Flour

We are beyond excited to announce the launch our first cookbook with Headline Publishing.

A Handful of Flour

“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.

More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.

More ...