Ultimate Vegan Christmas Sandwich

by GBC Kitchen

Ingredients

Leek, mushroom and chestnut stuffing

• olive oil, for frying
• 1 small leek
• 100g of mushrooms
• 100g of cooked chestnuts
• 3 garlic cloves, peeled and left whole
• 1 sprig of sage, leaves chopped
• 3 slices of brown bread
• salt
• pepper

Aioli

• 1 tbsp of vegan mayonnaise
• 1/2 garlic clove
• salt
• pepper

Sandwich

• 1 bread bun
• 1 handful of button mushrooms, sliced
• 1 tbsp of cranberry, or redcurrant jelly
• 1 handful of spinach

Method

1

Begin by making the stuffing. Preheat an oven to 180°C/gas mark 4. Wash and chop the leek into 3cm pieces and place in a roasting tray. Add the mushrooms and garlic, then drizzle with oil and season. Cover with foil and roast until soft (about 30 minutes)

2

Meanwhile, add the mayonnaise to a bowl and finely grate in the garlic. Season with salt and pepper and stir to combine

3

Once the vegetables are soft, transfer the mixture to a blender or food processor and blitz with the chestnuts, bread and sage. The moisture from the roasted vegetables should bind the mixture but don't over-blitz the mixture – you want some texture. Season with salt and pepper

4

Line a loaf tin or baking dish with baking paper then spoon in the stuffing mixture. Bake for another 30 minutes

5

Place a small frying pan over a high heat and add a drizzle of oil. Add the sliced mushrooms with a pinch of salt and cook for a few minutes until golden

6

Now it's time to assemble the sandwich. Slice the bun in half and spread cranberry sauce over the bottom. Top with a few thick slices of the stuffing

7

Top with a layer of mushrooms and a handful of spinach. Spread the aioli generously over the lid of the sandwich and place on top

Recipe source