Ultimate vegan Christmas sandwich
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Pre-packaged festive sandwiches are always a bit of a letdown, but making your own souped-up version at home is easy and far more delicious. This vegan filling combines a chestnut, leek and sage stuffing with fried mushrooms, sweet cranberry jelly and a super-simple vegan garlic mayo. Perfect as a light lunch for one, it can also easily be scaled up to feed a crowd.
First published in 2020
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Ingredients
Metric
Imperial
Leek, mushroom and chestnut stuffing
- olive oil, for frying
- 1 small leek
- 100g of mushrooms
- 100g of vacuum packed 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 sauce, or redcurrant jelly
- 1 handful of spinach
SAVE RECIPE
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
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