|Looking for a delicious but simple vegetarian or vegan option to serve for Christmas lunch? This festive recipe fits the bill perfectly! Made with Hodmedod’s British-grown Split Dried Fava Beans, this seasonal recipe comes from Carol Kearns, who does the beautiful illustrations for our packaging and also publishes recipes on her food blog The Art of Baking.|
I’m a firm believer in easy stress-free recipes, particularly at Christmas. This recipe couldn’t be simpler - and everything can be made in advance and either stored in the fridge for a couple of days or frozen for up to six weeks.
The layer of sage and caramelised onion infuses the bake with a wonderful flavour and the boozy cranberry sauce not only looks and tastes spectacular but provides a vegetarian ‘gravy’ to make a meal that works perfectly with all the traditional Christmas veg.
I’ve often been asked by work colleagues to suggest a vegetarian option that they might serve to the one vegetarian guest visiting for Christmas lunch. This recipe can easily be made in individual pie dishes so that a one-person portion can be cooked alongside your traditional Christmas fare.
But don’t save this recipe just for Christmas! It makes a great Sunday lunch with roast potatoes and other winter veg. On these occasions I make it slightly simpler by omitting the cranberries from the sauce and substituting 100ml of carton orange juice for the fresh orange juice and zest.
Makes 4 servings
For the Bake
For the Sauce
If making in advance, the bake can be made up to Step 5 and then either stored in the fridge for a couple of days (covered in cling film) or placed in the freezer for up to 6 weeks (stored in a large plastic bag). Defrost overnight or take the bake out of the fridge an hour before baking. The sauce can also be made in advance and either stored in the fridge or frozen.
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