Vegetarian Christmas Dinner Traybake

Name: Vegetarian Christmas Dinner Traybake
Prep time: 60 min
Cook time: 100 min
Total time: 160 min
Yield: 4
Ingredients: 250 g halloumi cut into 12 batons; 1 kg potatoes halved or quartered if large; 300 g parsnips peeled and quartered; 200 g Brussels sprouts, halved; 1 medium aubergine; 6 ripe figs halved; 4 carrots cut into bite-sized pieces; 2 red onions cut into thin wedges; 1 onion, finely chopped; 2 clove garlic, chopped; 1 rosemary sprig needles picked and finely chopped; 4 sage leaves finely sliced; 10 g dried porcini mushrooms; 100 g cooked chestnuts chopped; 200 g fresh breadcrumbs; 1 egg, beaten; 2 tbsp finely grated vegetarian hard cheese; 100 ml vegetable oil; 2 tbsp olive oil; 1/2 tsp garlic granules; 1 tsp smoked paprika; cranberry sauce

This vegetarian Christmas dinner traybake brings all the festive flavors to one pan, from crisp roast potatoes and winter vegetables to porcini chestnut stuffing balls and halloumi-wrapped figs. It is a satisfying holiday main that looks impressive, tastes special, and keeps washing up to a minimum.

Servings4 Portions

Prep Time60 Mins

Cook Time100 Mins

Difficulty

Intermediate

Ingredients

halloumi cut into 12 batons
250 g
potatoes halved or quartered if large
1 kg
parsnips peeled and quartered
300 g
Brussels sprouts, halved
200 g
medium aubergine
1
ripe figs halved
6
carrots cut into bite-sized pieces
4
red onions cut into thin wedges
2
onion, finely chopped
1
garlic, chopped
2 clove
rosemary sprig needles picked and finely chopped
1
sage leaves finely sliced
4
dried porcini mushrooms
10 g
cooked chestnuts chopped
100 g
fresh breadcrumbs
200 g
egg, beaten
1
finely grated vegetarian hard cheese
2 tbsp
vegetable oil
100 ml
olive oil
2 tbsp
garlic granules
0.5 tsp
smoked paprika
1 tsp
cranberry sauce

Step-by-Step Instructions

Make the stuffing balls first. Put the dried porcini in a small heatproof bowl, cover with 150 ml hot water, and soak for 10 minutes. Meanwhile, heat a little vegetable oil in a frying pan over medium heat and cook the chopped onion for about 10 minutes until soft. Stir in the chopped garlic, chestnuts, rosemary, and sage.

Lift the porcini from the soaking liquid, reserving the liquid, then chop the mushrooms finely. Add them to the pan and cook for 2 to 3 minutes. Transfer the mixture to a bowl and mix in the breadcrumbs, beaten egg, and grated vegetarian hard cheese. Season well, then add about 60 ml of the reserved porcini soaking liquid, just enough to bind the mixture. Shape into 12 stuffing balls and chill until needed.

Prepare the figs in blankets. Trim the aubergine and slice it lengthwise into thin 3 mm strips using a mandoline or sharp knife. Toss the slices with olive oil, garlic granules, smoked paprika, salt, and pepper. Heat a griddle pan over medium-high heat and cook the aubergine for 4 to 6 minutes per side until tender and lightly charred.