Festive flavours packed into a pot! Chunky seasonal veg and buttery chestnuts in a tasty gravy, topped with flavoursome cranberry stuffing.
Ingredients
Cranberry Stuffing
2 cups gluten-free bread*, cubed
½ yellow onion, diced
1 tbsp. fresh thyme
1 tsp dried sage
1 tsp dried oregano
1 tsp celery salt
1 cup cranberries
1 cup vegetable stock
½ tsp each salt & pepper
Pie Filling
2½ cups (one small) butternut squash, cubed
1 parsnip, chopped
1 carrot, chopped
½ yellow onion, diced
1 garlic clove, minced
1½ tbsp balsamic vinegar
1 tsp mustard
2 tbsp fresh thyme
1 cup vegetable stock
¼ cup non-dairy milk
1 tbsp cornflour
1 cup cooked chestnuts
salt & pepper
Instructions
Preheat your oven to 375F/190C/gas mark 5 and prepare five pie pots on a baking tray
In a large saucepan, heat a tbsp of olive oil over med-high and fry your onions for a few minutes until translucent.
Add your garlic, thyme, sage and oregano, stir and fry for 30 seconds.
Add the butternut squash, parsnip and carrot. Fry for 5 minutes, stirring often.
Add the balsamic and mustard and stir to combine, then pour in the stock. Bring to a boil and then reduce to a simmer and cover for 10 minutes or until the veg has softened.
In a small bowl, whisk together the cornflour and the non-dairy milk. Then pour into the vegetables. Stir and it should thicken (about 3 minutes).
Stir in the chestnuts and season with salt and pepper to taste, Set aside.
In a wok or large skillet, fry the onion in 1 tbsp of olive oil over med-high until slightly browned.
Add the herbs, celery, salt, pepper bread and cranberries and stir together. Continue to fry for 1 minute.
Add the stock and fold together, trying not to bread up the bread too much.
Remove from the heat.
Pour just shy of 2 cups of the vegetable pie filling into each pot, then top with ½ cup to ¾ cup of the stuffing so that the vegetables are fully covered.
Place in the oven and cook for 45-50 minutes. If the stuffing starts to burn on top, cover with a lid or with foil.
Cool for a few minutes before serving.
Notes
* You can use non GF bread if you're not gluten intolerant!
Recipe by The Hungry Herbivores at https://www.thehungryherbivores.com/cranberry-stuffing-topped-festive-veg-pot-pies/