VEGGIE MIX RECIPES RECIPES

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VEGGIE STUFFING | JAMIE OLIVER STUFFING RECIPES



Veggie stuffing | Jamie Oliver stuffing recipes image

I love baking this beautiful veggie stuffing in a pudding bowl – it looks amazing and will get everyone really excited when you bring it to the table. It’s open to the introduction of different nuts and dried fruits, so feel free to mix it up.

Total Time 2 hours

Yield 8 as a side

Number Of Ingredients 11

1 small butternut squash
2 red onions
olive oil
1 pinch ground cinnamon
1 teaspoon ground coriander
1 whole whole nutmeg for grating
1 bunch fresh sage (30g)
50 g dried cranberries
50 g shelled pistachios
500 g stale bread
300 ml semi-skimmed milk

Steps:

  • Preheat the oven to 180°C/350°F/gas 4. Wash the squash, then carefully quarter it lengthways and remove the seeds, placing the squash in a roasting tray, skin side down. Peel, quarter and scatter over the onions, drizzle with 1 tablespoon of oil, add the cinnamon, ground coriander and a pinch of sea salt and black pepper, finely grate over half the nutmeg, then toss together. Roast for 40 minutes, then remove from the oven. Pick and roughly chop the sage leaves with the cranberries and pistachios, toss with a light drizzle of oil, then scatter over the squash and onions. Roast for another 5 minutes, then remove and leave to cool. Tear the bread into a bowl, pour over the milk and leave to soak for a few minutes. Squeeze out any excess milk, then pinch and tear the bread into the tray of cooled veg. Using your hands, really squash and squidge everything together with another pinch of sea salt and black pepper until well mixed. Line a 1.5 litre pudding bowl with a scrunched-up sheet of wet, oiled greaseproof paper (or you can use a baking dish to give you a greater surface area for a crispy top, if you prefer). Pack in the stuffing and drizzle with 1 more tablespoon of oil, then cover with greaseproof paper, tying it in place with string. Bake for 1 hour to 1 hour 10 minutes, or until golden and gnarly. Use the greaseproof paper to help you lift it out of the bowl, then confidently flip it on to a plate and serve.

Nutrition Facts : Calories 295 calories, FatContent 14.5 g fat, SaturatedFatContent 4.7 g saturated fat, ProteinContent 14.8 g protein, CarbohydrateContent 27.8 g carbohydrate, SugarContent 5.5 g sugar, SodiumContent 1.6 g salt, FiberContent 1.8 g fibre

VEGGIE TACO RECIPES | BBC GOOD FOOD



Veggie taco recipes | BBC Good Food image

Make some colourful, flavour-packed vegetarian tacos for lunch. From black beans to smoky tofu and chargrilled vegetables, there's plenty of choice for fillings.

Provided by Good Food team

Number Of Ingredients 1

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