4-Ingredient Peanut Butter Chocolate Cookies

I’ve been making peanut butter blossom cookies since I was a kid – a peanut butter cookie dough, rolled in sugar & baked then adorned with a hershey’s kiss chocolate whilst still warm. They have that perfect combo of salty peanut …

I’ve been making peanut butter blossom cookies since I was a kid – a peanut butter cookie dough, rolled in sugar & baked then adorned with a hershey’s kiss chocolate whilst still warm. They have that perfect combo of salty peanut butter and sweet milk chocolate but, since Hershey’s kisses are hard to come by …

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Healthy(ish) Single-Serve Brownie (Vegan)

A single serving brownie, ready in 10 minutes?? The perfect antidote to a random chocolate craving?? YES indeed it is. As with my single serving deep-dish cookie recipe, this one is SO easy and bloody delicious. The method is simple: warm the coconut o…

A single serving brownie, ready in 10 minutes?? The perfect antidote to a random chocolate craving?? YES indeed it is. As with my single serving deep-dish cookie recipe, this one is SO easy and bloody delicious. The method is simple: warm the coconut oil and syrup in the baking dish you’re going to use by …

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Charred tomatoes with cold yoghurt (Ottolenghi)

This post has been updated as of September 2021 For the perfect end of summer meal, we recently made this charred tomato dish from Ottolenghi’s cookbook, Simple*. We made flatbreads from my book and some hummus to have with the tomato dish & …

This post has been updated as of September 2021 For the perfect end of summer meal, we recently made this charred tomato dish from Ottolenghi’s cookbook, Simple*. We made flatbreads from my book and some hummus to have with the tomato dish & some grilled vegetables too. If you’re familiar with Ottolenghi’s recipes, you know …

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Vegan Challah with Cranberries & Nuts

Lightly sweetened, super soft and fluffy – a vegan-ised version of challah bread! I used the tangzhong method (pre-cooking a bit of flour and water to form a paste) for the bread as it helps give the lightest texture to this bread without using eggs. The dough is quite a wet one which means that (a) you must knead it using the French fold method – slapping the dough down onto the counter and folding it over itself again and again (for about 10 minutes) until the dough is silky smooth. It’ll stick to the surface at first, leaving a residue, but will eventually become silky and cohesive. As the dough is so soft, I chill it overnight which makes it easier to handle the next day when shaping. It also improves the flavour giving the bread so it’s a win-win really. To incorporate the fruit and nuts, I divided the dough into thirds and rolled each one into a circle which I scattered the mix-ins over. The circle of dough was then rolled up into a snake, kind of like when you’re making cinnamon rolls, to form three long logs. I then plaited the logs together (just a 3 […]

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sliced vegan challah bread on a tray

Lightly sweetened, super soft and fluffy – a vegan-ised version of challah bread! I used the tangzhong method (pre-cooking a bit of flour and water to form a paste) for the bread as it helps give the lightest texture to this bread without using eggs.

The dough is quite a wet one which means that (a) you must knead it using the French fold method – slapping the dough down onto the counter and folding it over itself again and again (for about 10 minutes) until the dough is silky smooth. It’ll stick to the surface at first, leaving a residue, but will eventually become silky and cohesive.

As the dough is so soft, I chill it overnight which makes it easier to handle the next day when shaping. It also improves the flavour giving the bread so it’s a win-win really.

To incorporate the fruit and nuts, I divided the dough into thirds and rolled each one into a circle which I scattered the mix-ins over. The circle of dough was then rolled up into a snake, kind of like when you’re making cinnamon rolls, to form three long logs. I then plaited the logs together (just a 3 stranded plait to keep things simple).

This is the perfect kind of bread for snacking on OR, when it gets a bit stale, for turning into French toast!

close up of sliced vegan challah bread with cranberries, walnuts and almonds
Vegan Challah (with Cranberries & Nuts)

Vegan Challah (with Cranberries & Nuts)

Yield: 1 large loaf
Prep Time: 40 minutes
Cook Time: 35 minutes
Additional Time: 12 hours
Total Time: 13 hours 15 minutes

Ingredients

Tangzhong:

  • 20g plain white flour
  • 50g water

Dough:

  • 250g lukewarm water
  • 50g vegetable oil
  • 85g granulated sugar
  • 480g plain white flour
  • 1 tsp fine table salt
  • 2 tsp instant yeast
  • 50g Crazy Jack dried cranberries
  • 100g Crazy Jack walnut pieces

Topping:

  • 2 tbsp plant-based milk
  • 1 tbsp maple syrup
  • 3 tbsp Crazy Jack whole almonds, roughly chopped
  • 2 tbsp pearl sugar (optional)

Instructions

For the tangzhong

  1. Combine the tangzhong ingredients in a small pot, mixing until smooth. Place over a low heat and stir until super thick – about 3 minutes. Remove from the heat and pour in the lukewarm water, oil and sugar. Stir a bit to combine (the paste will still be chunky, this is fine).

For the dough:

  1. In a large bowl combine the 480g of plain white flour, the salt and yeast. Stir to combine. Pour the contents of the pot into the bowl and stir until no floury patches remain.
  2. Tip the dough out onto a lightly floured work surface. Knead by lifting the dough up and firmly slapping it down onto the work surface and folding the top half of the dough down over the bottom half (google the ‘French fold kneading method’ to see videos on how to do it). The dough will at first be very sticky and will leave residue on your worktop but as you knead it will become more smooth, cohesive and elastic. You can test the dough is ready by the windowpane test – pinch off a small piece of dough and stretch it as thin as possible with your fingers. It should be able to get thin enough to see light through it without breaking.
  3. Grease your mixing bowl with a bit of oil and transfer the kneaded to back into the bowl, flipping it to coat with oil. Cover the bowl (I use a clean bin bag secured at the edge with a chip clip) and place the bowl in the fridge overnight.
  4. Now is a good time to place the cranberries into a small bowl and cover with water – leave them at room temperature overnight so they can become juicy.

The next day:

  1. Tip the dough out onto a clean work surface dusted with flour. Divide into 3 portions and roll each portion into a ball.
  2. Roll each ball out into a ~40cm circle, dusting on top and underneath with flour as needed to prevent sticking. If the dough is resisting as you roll, just leave it to rest for 5 minutes and come back to it.
  3. Drain the cranberries and sprinkle a third of them over each dough circle. Sprinkle a third of the walnut pieces over each dough circle. Roll each circle up tightly (as you would with cinnamon rolls) to form 3 long snakes of dough. Line up the snakes of dough and pinch their top ends together firmly. Plait the strands and then pinch the bottom ends together firmly and tuck them under the loaf.
  4. Transfer the loaf to a baking tray lined with baking paper. Cover and leave to rise somewhere warm until almost doubled in volume – around 20-30 minutes. Meanwhile preheat the oven to 180°C fan.
  5. Combine the milk and maple syrup in a small bowl and brush gently all over the loaf with a pastry brush. Bake for 20 minutes then remove the loaf from the oven, brush again and then sprinkle with the chopped almonds and pearl sugar. Return to the oven for 10-15 minutes until deeply golden all over.
  6. Allow to cool completely before slicing and serving.

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Egg Substitutes – for vegan recipes & baking

This post has been updated as of August 2021 A lot of the time when developing vegan baking recipes, I prefer to start with a standard recipe and make plant-based substitutions. One of the main things I find myself experimenting with are different vega…

This post has been updated as of August 2021 A lot of the time when developing vegan baking recipes, I prefer to start with a standard recipe and make plant-based substitutions. One of the main things I find myself experimenting with are different vegan egg substitutes. Have you ever wondered what ingredients could be used as an egg substitute in baking? and which of those substitutes work best in different situations? Below you’ll find quite a comprehensive list of common ingredients you can use instead of eggs, how much to use to replace 1 egg & which applications each one is best for. Eggs have many properties which we use in cooking & baking (binding, aeration/rise, spongey texture, creaminess, thickening, browning, stabilisation) so each substitution provided usually covers some but not all of those properties – hence needing different substitutes for different recipes. Even if you’re not vegan or allergic to eggs I think it’s useful to know a few of these substitutes for if you’re ever in a situation where you don’t have/can’t get eggs. You can pin the graphic above (or even save it) for future reference! Baking soda + vinegar Ground flaxseed Chia seeds Mashed banana, applesauce, […]

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30-Minute Plant-Based Recipes Ebook

This 30-recipe ebook features all plant-based (i.e. vegan) recipes, from Lunch and Dinner through to Snacks and Bakes. Each recipe only takes 30 minutes (or less) from start to finish, to make your weeknight cooking less daunting! Delivered straight to your inbox as a downloadable PDF, with images for every recipe. It’s going to be 60% off until February so get it now to take advantage of the discount. Overview of the contents Only £1.99 for all of January 2020 (going up to £4.99 thereafter) All the recipes are given in grams and cups (or ounces where appropriate) with degrees C/F as well. Thirty vegan recipes which you can make in 30 minutes or less. All the recipes will serve from 1 to 4 people, making them perfect for weeknight cooking and smaller batches Easily accessible ingredients An image to accompany each recipe Top tips for speedy cooking PDF format with over 70 pages Lunch – 9 savoury recipes which are perfect for leftovers (so great for lunchboxes) or lighter dinners. Recipes include a carrot, coconut & lemongrass soup, salt & pepper tofu noodles and kale, pecan, pear & cranberry salad. Dinner – 10 savoury recipes which are hearty and warming. Recipes include butternut squash spaghetti with crispy sage, hoisin pulled […]

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This 30-recipe ebook features all plant-based (i.e. vegan) recipes, from Lunch and Dinner through to Snacks and Bakes. Each recipe only takes 30 minutes (or less) from start to finish, to make your weeknight cooking less daunting!

Delivered straight to your inbox as a downloadable PDF, with images for every recipe. It’s going to be 60% off until February so get it now to take advantage of the discount.

Overview of the contents

  • Only £1.99 for all of January 2020 (going up to £4.99 thereafter)
  • All the recipes are given in grams and cups (or ounces where appropriate) with degrees C/F as well.
  • Thirty vegan recipes which you can make in 30 minutes or less.
  • All the recipes will serve from 1 to 4 people, making them perfect for weeknight cooking and smaller batches
  • Easily accessible ingredients
  • An image to accompany each recipe
  • Top tips for speedy cooking
  • PDF format with over 70 pages

  • Lunch – 9 savoury recipes which are perfect for leftovers (so great for lunchboxes) or lighter dinners.
    • Recipes include a carrot, coconut & lemongrass soup, salt & pepper tofu noodles and kale, pecan, pear & cranberry salad.
  • Dinner – 10 savoury recipes which are hearty and warming.
    • Recipes include butternut squash spaghetti with crispy sage, hoisin pulled mushroom pancakes and frying pan lasagne.
  • Snacks + Bakes – 11 sweet & savoury recipes for dessert, snacks and bridging the gap between meals.
    • Recipes include mini chocolate chip cookies, a brownie for one and, a crowd-favourite, ‘chorizo’ dip.

Supporting The Trussell Trust Charity

From every sale, 99p will go to The Trussell Trust, a charity dedicated to ending hunger in the UK. They have a network of food banks to help those facing poverty.

Thanks for all your support! I hope you enjoy the recipes and that they brighten up your Winter cooking a bit. Tag me on instagram (@izyhossack) if you make anything so I can see your pics & re-share ? 

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Butternut Squash & Caramelised Shallot Tart

Every year I try to come up with some plant-based alternatives to Turkey. Most of the time I’m drawn to winter squash for their versatility and beauty. This year for my veggie Christmas main (which was also for Thanksgiving), I made a savoury butternut squash tart in a walnut-oat crust. I topped it off with balsamic-caramelised shallots and some baby kale. It was an utter delight!! The filling is slightly creamy and sweet and you get the savoury flavour from the crust and shallots. It pairs VERY well with a bit of gravy (I make mine with veg stock, brown onions, lots of marmite and MSG) which I think is a *must* when it comes to a Holiday main. I use chickpea flour with water to set the filling but, if you’re not vegan/making it for vegans, an egg can be used instead. If you’re not feeling up for making a tart crust (understandable when theres 10000 other things to make for Christmas lunch), you can always buy chilled shortcrust pastry from the supermarket and use that instead as it’s usually vegan-friendly. Serving size/serving more people This recipe makes one smallish tart, enough for 4 people as a main with […]

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Overhead image of sliced squash tart with shallots and kale

Every year I try to come up with some plant-based alternatives to Turkey. Most of the time I’m drawn to winter squash for their versatility and beauty. This year for my veggie Christmas main (which was also for Thanksgiving), I made a savoury butternut squash tart in a walnut-oat crust. I topped it off with balsamic-caramelised shallots and some baby kale. It was an utter delight!!

A squash tart with bowls of caramelised shallots and baby kale

The filling is slightly creamy and sweet and you get the savoury flavour from the crust and shallots. It pairs VERY well with a bit of gravy (I make mine with veg stock, brown onions, lots of marmite and MSG) which I think is a *must* when it comes to a Holiday main. I use chickpea flour with water to set the filling but, if you’re not vegan/making it for vegans, an egg can be used instead.

If you’re not feeling up for making a tart crust (understandable when theres 10000 other things to make for Christmas lunch), you can always buy chilled shortcrust pastry from the supermarket and use that instead as it’s usually vegan-friendly.

Serving size/serving more people

This recipe makes one smallish tart, enough for 4 people as a main with sides. You could even cut it into 8 pieces to have as a starter! If you’re cooking for more people, the recipe doubles very well and can be made as one large tart in a 28cm (11-inch) loose-based tart tin.

A sliced savoury squash tart with caramelised shallots with a slice removed on a side plate

To make ahead of time

To make this ahead of time you can prep the tart crust, filling and shallots the day before serving and leave them all separate. You can keep the crust out at room temperature but chill the filling & shallots. About 30 minutes before you’re about to serve, stir the filling up (as it may have thickened), spread it into the crust, and bake the tart as instructed in the recipe. Finally, warm up the shallots in their pan on the stove or in the oven (covered with a lid, for around 5 minutes) and top the tart with the warm shallots & a handful of leaves.

Butternut Squash & Caramelised Shallot Tart

Butternut Squash & Caramelised Shallot Tart

Yield: serves 4
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes

Ingredients

Tart filling:

  • 500g (1 lb) butternut squash, peeled, seeds removed
  • 4 tbsp (1/4 cup) extra virgin olive oil
  • 3 large or 5 small garlic cloves, peeled, crushed
  • 2 tbsp tahini
  • 1 tsp chilli crisp (optional)*
  • 3 tbsp chickpea flour (see notes)
  • 3 tbsp water
  • zest of 1 lemon, finely grated
  • 3 sprigs fresh thyme, leaves picked
  • Salt, to taste

Tart crust:

  • 60g (1/2 cup) walnuts
  • 45g (1/2 cup) rolled oats
  • 1 tsp baking powder
  • 1/4 tsp fine salt
  • 1/2 tsp fennel seeds
  • 120g (1 cup) plain white (all-purpose) flour
  • 3 tbsp extra virgin olive oil
  • 2 to 4 tbsp non-dairy milk or water

Shallots:

  • 200g (7 ounces) shallots, halved, peeled
  • 1 tbsp extra virgin olive oil
  • 1 tbsp granulated sugar
  • Pinch of salt
  • 1 tbsp balsamic vinegar
  • handful of salad leaves, to serve (optional)

Instructions

Cook the squash:

  1. Cut the butternut squash into roughly 2 inch (5cm) chunks. Heat the olive oil in a large pot (I use a dutch oven here) on the stove over a medium heat. Once hot, add the squash and a pinch of salt and stir to coat. Cover with a lid and lower the heat to medium-low. Leave to cook, stirring occasionally, until the chunks and soft and starting to break down (about 15 minutes). Remove from the heat and set aside.


Make the crust:

  1. Preheat the oven to 180°C fan (350°F).
  2. Place the walnuts and oats in a food processor and blitz until you get a scruffy mealy texture. Add the baking powder, salt, fennel seeds and flour to the food processor and pulse to combine. Add the olive oil and 2 tbsp of the non-dairy milk and pulse together until you get a cohesive dough. You may need to add more milk to get it to come together.
  3. Crumble the dough into the base of a 23-cm (9-inch) springform cake tin (or a loose-based tart tin) and use your fingertips to press it down into an even layer over the base and up the sides of the tin (in a springform tin it should come up about 3cm high). Reserve a little bit of the dough for patching up cracks later on. Prick the crust all over with a fork.
  4. Place the cake tin/tart tin on a baking sheet and then into the oven. Bake for 10-15 minutes until it looks dry. Remove from the oven and use the reserved pastry to patch up any cracks that may have formed. Set the crust aside.

Make the filling:

  1. Blend the cooked squash until smooth - you can either do this straight in the pot using an immersion blender (hand blender/stick blender) or by transferring it to a food processor/blender and blitzing, then transferring to a mixing bowl.
  2. Add the remaining filling ingredients and stir together. Taste and season with salt as needed.
  3. Pour the filling into the pre-baked crust. Bake for 15-20 minutes until the top looks set and dry.

Cook the shallots:

  1. Heat the olive oil in a heavy, oven-proof frying pan/skillet over a medium heat. Sprinkle over the sugar in an even layer and then lay the shallots cut side-down over the sugar.
  2. Lower the heat to medium-low and leave to cook until you get a nice brown crust underneath (about 5 minutes). Flip each half over and allow to cook until the other side is browned (about 5 minutes again).
  3. Sprinkle with a pinch of salt and then pour in the balsamic vinegar. Cover with a lid or a piece of foil and transfer to the oven - roast for 15-20 minutes until the shallots are soft all the way through. Remove from the oven and uncover.

Finish the tart:

  1. Top the cooked tart with some leafy greens (I used baby kale) and the caramelised shallots. Serve warm.

Notes

  • *I use the Lao Gan Ma 'crispy chilli in oil' which is BANGING!! Get yourself some from your local East Asian food shop, or online.
  • If you're not vegan, you can use 1 egg instead of the 3 tbsp chickpea flour + 3 tbsp water in the filling.
  • Tart crust adapted from Amy Chaplin
  • This recipe makes one smallish tart, enough for 4 people as a main with sides. You could even cut it into 8 pieces to have as a starter though. If you're cooking for more people, the recipe doubles very well and can be made as one large tart in a 28cm (11-inch) loose-based tart tin.

Have you made this recipe?
I’d love to see how it went! Tag me on instagram @izyhossack and hashtag it #topwithcinnamon so I can have a look & reshare in my stories!

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Brussels Sprouts with Chestnuts & Smoky Olives

Come Christmas or Thanksgiving, these crisp, golden Brussels sprouts will always be a favourite. My mum used to make sauteed brussels sprouts with chestnuts, juniper and bacon when I was growing up. The pairing of sprouts and chestnuts is so classic and for good reason – the sweet, creamy chestnuts match perfectly with the earthy sprouts. I pan roast my sprouts here so they get golden and caramelised but still have bite to them (NO soggy sprouts allowed!!!). Instead of bacon, I opted for a salty olive to offset the sweetness, cooked in a smoky, spicy chipotle paste for that almost meaty flavour. I do love a Nocellara olive for their sweet, buttery flavour but you can also use a more bitter, black olive (like I’ve done here with Moroccan dried olives) or even capers if that’s your jam.

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Close up of pan roasted Brussels Sprouts with chestnuts and smoky olives

Come Christmas or Thanksgiving, these crisp, golden Brussels sprouts will always be a favourite.

My mum used to make sauteed brussels sprouts with chestnuts, juniper and bacon when I was growing up. The pairing of sprouts and chestnuts is so classic and for good reason – the sweet, creamy chestnuts match perfectly with the earthy sprouts.

A bowl of roasted Brussels Sprouts with chestnuts and smoky olives on a table

I pan roast my sprouts here so they get golden and caramelised but still have bite to them (NO soggy sprouts allowed!!!). Instead of bacon, I opted for a salty olive to offset the sweetness, cooked in a smoky, spicy chipotle paste for that almost meaty flavour. I do love a Nocellara olive for their sweet, buttery flavour but you can also use a more bitter, black olive (like I’ve done here with Moroccan dried olives) or even capers if that’s your jam.

Pan Roasted Brussels Sprouts with Chestnuts & Smoky Olives

Pan Roasted Brussels Sprouts with Chestnuts & Smoky Olives

Yield: serves 4 to 6
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Ingredients

  • 500g (1lb 2 ounces) Brussels sprouts
  • 2 tbsp refined olive oil
  • salt
  • 100g (heaped 1/2 cup) cooked, peeled chestnuts
  • 50g (heaped 1/4 cup) your favourite olives, pits removed, roughly torn (see notes)
  • 1 tsp chipotle chilli paste (I use Gran Luchito) (see notes)

Instructions

  1. Trim the bases off the Brussels sprouts and cut them in half. Remove any gross outer leaves.
  2. Heat 1 tbsp of the olive oil in a large frying pan (I like to use cast iron here) over a medium-low heat. Add the Brussels sprouts in a single layer, cut side down - you'll probably need to do cook them in two batches. Let them sit, undisturbed, until golden underneath (about 5 minutes). Flip and let cook until tender (roughly a further 5 minutes). If they still seem too crisp, cover with a lid and let cook on low for another 1-2 minutes to soften. Tip into the serving dish.
  3. Return the pan to the heat, add the remaining olive oil and cook the rest of the sprouts, as before adding them to the serving dish too.
  4. Return the pan to the heat and add the cooked chestnuts. Cook on high for a minute or so just to warm through, then scatter over the sprouts in the serving dish.
  5. Return the pan to the heat. Add the torn olives and the chipotle paste and cook, stirring constantly, until coated and hot. Scatter over the sprouts in the serving dish and serve.

Notes

- For the olives, I really like Nocellara olives as they are juicy, sweet & buttery. If you prefer something deeper, try using 'dried' olives - they usually come in a jar without brine/oil and look slightly wrinkled. They have a more bitter flavour and chewier texture to them.

- An alternative to the chilli paste is 1 tsp smoked paprika.

Have you made this recipe?
I’d love to see how it went! Tag me on instagram @izyhossack and hashtag it #topwithcinnamon so I can have a look & reshare in my stories!

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Simple Garlicky Vegan Sourdough Stuffing

Stuffing is always a popular Thanksgiving side dish, isn’t it? Basically just crispy pieces of bread intertwined with chunks of delicious veg. Almost like a warm panzanella! This vegan version is just as good – I cook down leeks and garlic until soft and sweet to fold into the crusty sourdough chunks. Then the whole thing is covered with herby broth and dotted with salty soy-coated mushrooms for those who you know might miss the meat! Other than that it’s a simple affair as that helps it pair really well with all the other side dishes you have at a roast (and definitely goes well with gravy!). The most extravagant part really is the decent amount of garlic I add whiiiich basically makes it into a big ol tray of garlic bread. Other vegan Thanksgiving recipes Vegan Pecan Pie Vegan Cauliflower Cheese Gratin Brussels Sprouts with Chestnuts & Smoky Olives Hassleback Squash with Garlic-Sage Butter

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A close up of a dish of vegan sourdough stuffing with leeks and soy-sauce mushrooms

Stuffing is always a popular Thanksgiving side dish, isn’t it? Basically just crispy pieces of bread intertwined with chunks of delicious veg. Almost like a warm panzanella!

A dish of sourdough vegan stuffing on a table

This vegan version is just as good – I cook down leeks and garlic until soft and sweet to fold into the crusty sourdough chunks. Then the whole thing is covered with herby broth and dotted with salty soy-coated mushrooms for those who you know might miss the meat! Other than that it’s a simple affair as that helps it pair really well with all the other side dishes you have at a roast (and definitely goes well with gravy!). The most extravagant part really is the decent amount of garlic I add whiiiich basically makes it into a big ol tray of garlic bread.

Other vegan Thanksgiving recipes

Simple Vegan Garlicky Sourdough Stuffing

Simple Vegan Garlicky Sourdough Stuffing

Yield: serves 4
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Ingredients

  • 2 tbsp olive oil, divided (plus extra for greasing + drizzling)
  • 1 large leek, cleaned, sliced into 1 cm (1/2 inch) coins
  • 5 large (or 7-10 medium/small) cloves garlic, finely minced
  • 200g (7 ounces) shiitake or chestnut mushrooms, roughly chopped
  • 1/4 tsp ground white pepper
  • 1 tbsp dark soy sauce or tamari
  • 250ml (1 cup) hot vegetable stock/broth
  • 1 sprig rosemary, leaves picked and finely chopped
  • 3 sprigs thyme, leaves picked
  • 7 cups (300g) sourdough bread, cut into 3cm (1 inch) cubes

Instructions

  1. Preheat the oven to 200C (400F) and grease a medium roasting dish (around 1.5 litre capacity) with a bit of extra olive oil.
  2. Heat 1 tbsp of the olive oil in a large frying pan over a medium heat. Add the coins of sliced leek and season with a pinch of salt. Stir to coat with oil and turn the heat to low. Leave to cook for 5-10 minutes, stirring every now and then, until soft. Add the garlic and cook, stirring, for 1 more minute. Tip the cooked leeks and garlic into a large bowl.
  3. Place the frying pan back on the heat and add the mushrooms to the pan with a pinch of salt. Allow to cook, stirring often, until most of the water has been drawn out and evaporated from the mushrooms. Once you see them start to brown, add the remaining tablespoon of olive oil, the white pepper and soy sauce and let cook until reduced and dry. Set aside to cool.
  4. To the bowl of leeks add the vegetable broth, rosemary, thyme and bread cubes. Stir to allow the bread to soak up the liquid. Tip into the prepared roasting dish. Dot with spoonfuls of the soy sauce mushrooms. Drizzle with a bit of extra olive oil.
  5. Bake for 25-35 minutes until the top is crisp and starting to brown. Serve hot.

Notes

To make ahead:

Prepare up until just before you bake it. Cover the dish (I just use a baking sheet to cover it) and place in the fridge for up to 2 days. Uncover and bake straight from the fridge, no need to bring to room temperature.

Have you made this recipe?
I’d love to see how it went! Tag me on instagram @izyhossack and hashtag it #topwithcinnamon so I can have a look & reshare in my stories!

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