Vegducken
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A great vegan dish for Sunday roasts and Christmas time. Easy to make waste free. This recipe is taken from One Green Planet.
You’ll need a saucepan, a blender, baking tray and foil.
Serve 6
Ingredients (when in italics available from the van)
1 butternut squash
1 courgette
1 aubergine
1 onion, roughly chopped
1 garlic clove, minced
110g mushrooms, sliced
1 red bell pepper, chopped
1/2 cup dark speckled lentils, cooked (approx 150g 53p)
1/2 cup chickpeas, cooked (approx 150g 75p)
2 tablespoons dried rosemary (approx 25p)
3/4 cup breadcrumbs
salt and pepper
Total cost of ingredients from Incredible Bulk approx £1.53 / £0.26 pp
Method
Ensure chickpeas and lentils are cooked ahead of time.
Half vertically and scrape out the insides of the butternut squash, courgette and aubergine, leaving the squash about 1/2 inch thick and others 1/3 inch thick, Score the inside of each vegetable. Place squash in oven at 175 C for 15 mins to soften.
To make the filling add chopped onion, chopped garlic, sliced mushrooms into a pan and cook until soft.
Once cooked place in blender together with cooked lentils, cooked chickpeas, chopped bell pepper and rosemary and pulse until combined and uniform but still slightly chunky. Transfer to bowl and fold in breadcrumbs.
Now assemble your vegducken by taking the squash, add layer of filling, layer in aubergine, add layer of filling, layer in courgette and add layer of filling. Bring the two halves together and tie with string and wrap in foil. Place in oven at 190 C for 1.5 hrs. Remove, cool and slice.
Zero Waste Tips
Make your own breadcrumbs by pulsing up left over bread in blender and store in freezer until you need to use.
Don’t throwaway the insides of the vegetables - utilise in another dish or use to make stock.
Use recycled foil.