The easiest vegan Christmas dish you will ever make, which leaves more time for inappropriate day time drinking. Nothing says Christmas day like a 10am whiskey!
- 1 can butterbeans
- 1/2 packet of tofu (my packet was 400g)
- 1 carrot, grated
- 1 red onion, finely chopped
- 1 clove garlic, minced
- 1 tbsp ketchup
- 1 tsp wholegrain mustard
- 1 tsp dried thyme
- 2 tbsp soy sauce
- 1 handful fresh parsley
- 1/4 cup walnut pieces
- 1/3 cup ground almonds
- 1/3 cup brown rice flour (or any flour of your choice)
- 2 tbsp tomato paste (for glaze)
- 1 tsp dark soy sauce (for glaze)
- 2 tbsp light soy sauce (for glaze)
- 1 tsp wholegrain mustard (for glaze)
- 1 tsp maple syrup (for glaze)
- 1/4 tsp cinnamon (for glaze)
In a big bowl thrown in the beans and the tofu. Use a potato masher and get it all mashy!
Add in the grated carrot, onion and garlic. Stir in the ketchup, mustard, thyme, soy sauce, parsley and walnuts until it is all combined.
Slowly add the ground almonds and flour as you stir, letting all the mixture become coated.
Pop into a lined loaf tin and press it down with the back of a spoon so it’s really packed in. Cover with tin foil and throw into the oven for an hour.
While this is happening throw all the glaze ingredients into a small bowl and stir it together fast and furiously (watch all 8 films for instructions before you try this).
When there’s ten minutes left take it out of the oven and throw the tin foil off, careful not to burn your little fingers and ruin Christmas for everyone!
Smooth the glaze over the top with a spoon. Then put the loaf back in to the oven, uncovered, for ten minutes, just don’t let the glaze burn!
Eat with many veggies and roasty potatoes, or hungover on Boxing Day with cranberry sauce in a Christmas sandwich of your hangover dreams!