Vegan Dinner Christmas Recipe

Gerry Boland took us through Sharon Shannons Brussel Sprout, Cauliflower & Leek Pie.

Take a listen here:

Ingredients

• 4 Potatoes
• 2 parsnips
• 20 Brussel Sprouts
• 1/3 head of Cauliflower
• Vegan butter, salt, pepper
• 3 leeks
• 15 Cherry Tomatoes
• Plant milk – for mash

Sauce

• Handful of Cashew nuts
• Juice of one lime
• 1 teaspoon cider vinegar
• ¼ cup nutritional yeast flakes
• 1 full bulb of roasted garlic
• 1 teaspoon maple syrup
• 1 cup parsley
• Plant milk –enough to make desired consistency of the sauce

Instructions

1. Steam or boil the potatoes, parsnips, cauliflower and brussel sprouts.

Saute leeks and tomatoes.

Roast full bulb of garlic in oven.

2. Make a mash of the potatoes & parsnips, adding vegan butter, plant milk, pepper and salt.
3. Mix sauce ingredients together in blender.
4. In a casserole dish place brussel sprouts, cauliflower, leeks, tomatoes & sauce and mix well.
5. Layer the mash on top and put in the oven for half an hour.
6. Enjoy