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Vegan Recipe

Festive Vegetable Bake

Ingredients:

• 7 tablespoons olive oil
• 2 medium onions, finely chopped
• 3 cloves of garlic, finely chopped
• 2 medium carrots, grated
• 1 aubergine, peeled and grated
• 500ml vegetable stock
• 4tbs dried apricots, soaked and liquidised.
• 1tbs parsley, chopped
• ½ tbs dill, chopped
• 1 level tbs paprika
• salt to taste
• 1 cup polenta (fine corn meal)

Method:

Heat the olive oil in a large frying pan. Fry onion and garlic until soft. Add carrot and cook for two minutes. Add aubergine, stir in and cook for a further two minutes.

Remove from heat and mix in remaining ingredients except for polenta. Stir in polenta, a little at a time, until a dropping consistency is achieved.

Pour mixture into a greased baking tin, and place in the centre of a pre-heated oven at 180C, 350F, Gas Mark 4. Bake for 30 minutes, or until the centre of the bake has set.

Enjoy with hot vegetables, cranberry sauce, vegetable gravy, and the trimmings of your choice; or leave to cool, and use in sandwiches and salads.

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