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No-turkey roast crown with stuffing and mushroom gravy recipe

No-turkey roast crown with stuffing and mushroom gravy recipe

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Serve up the new Wicked Kitchen festive centrepiece, with an easy miso-broccoli stuffing and super-savoury mushroom gravy See method

  • Serves 4
  • 20 mins to prepare and 50 mins to cook
  • 633 calories / serving
  • Freezable
  • Vegan
  • Vegetarian
  • Dairy-free

Ingredients

  • 1 tbsp vegetable or olive oil, plus 1 tsp
  • 500g Wicked Kitchen no-turkey crown
  • 450g red cabbage, cored and sliced
  • 200g pack peeled Brussels sprouts, trimmed and shredded
  • 1 large leek, trimmed and sliced
  • 80g pack pomegranate seeds

For the mushroom gravy

  • 250g pack Tesco Finest Forestiere Mushrooms, thinly sliced
  • 1½ tbsp Wicked Kitchen sage, onion & garlic seasoning
  • 45g plant-based spread, plus extra for greasing
  • ½ onion, diced
  • 15g plain flour
  • 10g fresh sage, leaves picked and roughly chopped
  • 1 vegetable stock pot, made up to 550ml

For the stuffing

  • 150g broccoli, cut into small florets
  • 200g stale crusty bread, diced
  • 1 tsp garlic powder
  • 1 tbsp white miso paste
  • a few thyme sprigs, leaves picked
If you don't have any leeks, try using spring or white onions instead

Each serving contains

  • Energy

    2650kj
    633kcal     32%

  • Fat

    28g 40%

  • Saturates

    4g 20%

  • Sugars

    17g 19%

  • Salt

    3.8g 64%

of the reference intake
Carbohydrate 57.4g Protein 36.8g Fibre 13.2g

Method

Derek Sarno
  1. Start with the gravy. Preheat the oven to gas 7, 220°C, fan 200°C. Heat a large, ovenproof frying pan over a medium-high heat; add 1 tbsp oil. Arrange the mushrooms in a single layer and sprinkle with 1 tbsp sage, onion & garlic seasoning. Cook for 10 mins without stirring. Stir, then transfer to the oven for 10 mins. Stir in 15g spread and 2 tbsp water; set aside. Reduce the oven to gas 5, 190°C, fan 170°C.
  2. Meanwhile, melt 30g spread in a pan over a medium heat. Cook the onion for 5 mins. Add the flour and cook, stirring, for 2 mins. Stir in the sage and remaining sage, onion & garlic seasoning; cook for 1 min.
  3. Slowly stir in the stock; simmer for 5 mins. Stir through the mushrooms and simmer for 15 mins; set aside.
  4. Meanwhile, roast the no-turkey crown to pack instructions.
  5. Boil the broccoli for 3 mins, drain, then transfer to a large, heatproof bowl with the bread and garlic powder; season with pepper. Whisk the miso paste into 200ml water, then add to the bowl; leave for 2 mins to soak. Blitz in a food processor until it comes together, then roll into 16 balls. Transfer to a baking tray and bake for the last 20 mins of the crown’s cooking time.
  6. Heat a large, lidded frying pan over a medium-high heat. Add 1 tsp oil and sear the cabbage for 5 mins. Stir in the sprouts and leek with 3 tbsp water. Cover and cook for 8 mins, stirring halfway through.>
  7. Pile the veg onto a large serving platter and arrange the no-turkey crown on top, with the stuffing balls around it. Scatter with pomegranate seeds and thyme and serve with the mushroom gravy.>

See more Plant-based recipes

Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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