Ultimate vegan Christmas sandwich

Name: Ultimate vegan Christmas sandwich
Total time: 1 h
Ingredients: 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; 1 tbsp of vegan mayonnaise; 1/2 garlic clove; salt; pepper; 1 bread bun; 1 handful of button mushrooms, sliced; 1 tbsp of cranberry sauce, or redcurrant jelly; 1 handful of spinach

by GBC Kitchen

Item 1 of 1

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

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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

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Method

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)

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

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

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

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

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

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

First published in 2020

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GBC Kitchen

GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime! Don't forget to check out our brand new How to Cook guide every month, which focuses on a specific ingredient and ways to use it, alongside four brand new recipes.

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