Recipe by Sara Matthews | @sarabynatureskitchen
1 x 400g tin of chickpeas, drained and roughly mashed
½ red pepper, finely chopped
1 onion, finely chopped
4 mushrooms, finely chopped
2 cloves garlic, crushed
½ courgette, finely chopped
2tsp of dried sage
1tsp of onion granules
1tsp of chicken seasoning (make sure its suitable for vegans)
2tbsp of tomato puree
Layer bake vegetables
2 carrots, peeled and finely sliced
2 parsnips, peeled and finely sliced
1/3 butternut squash, peeled and finely sliced
3 large handfuls of kale, stems removed and torn into large pieces
1 sweet potato, peeled
First prepare all vegetables and set aside.
To make the stuffing, cook the onions in a splash of water in a small frying pan. When they have started to soften, add the pepper, garlic, courgette, mushrooms cook for a few minutes then add the sage, onion granules, chicken seasoning, paprika and lastly the tomato puree. Stir to combine and continue to cook, adding a splash of water if it starts to stick.
Meanwhile in a bowl with either a fork or a potato masher, mash the chickpeas. You want to leave it chunky – just break up most of the chickpeas, then add this to the pan and stir to combine. Remove from the heat and set aside.
In a large hot pan add 3 tbsp water and then the kale. Cook until it turns colour and softens, then remove from heat.
Preheat your oven 180oc and line a large loaf tin with parchment.
Now the fun begins. Layer the stuffing and vegetable in the loaf tin. Begin with a layer of stuffing and finish with a layer of stuffing. It looks nice if you alternate the colours of the vegetables as you layer. Here is how I layered mine.
Stuffing, butternut squash, parsnip, kale, sweet potato, stuffing, carrot, parsnip, kale, butternut squash, stuffing. Make sure you press each layer down and season with salt and pepper. Cover with foil and cook in the oven for 45 minutes. Remove from the oven, run a fork over the stuffing on the top so it is not smooth, this helps it crisp up. Return to the oven uncovered for a further 10-15 minutes until the top is golden and crispy.
Leave to cool in the dish for a few minutes before removing and serving. It is delicious hot or cold and freezes well.
Swap out the vegetables for your own flavour combination, try adding beetroot, potato, turnips, or spinach and leek in place of kale. Why not stir a few nuts or seeds through the stuffing? The combinations are endless!