800g potatoes (peeled and cut in half/large chunks)
3 tbsp olive oil
For the wild mushroom gravy
30g dried wild mushrooms
2 tbsp olive oil
1 onion (diced)
3 garlic cloves (chopped)
200g chestnut mushrooms (sliced)
250ml white wine
250ml soya cream
1 vegetable stock cube
Do this stuff
Preheat the oven to 180°C.
For the Tofoo roast — heat a deep frying pan then add the olive oil, chopped onions, garlic, celery, mushrooms and grated carrot. Cook for about 10-15 mins until softened then add the tomato puree and herbs. Season with salt and pepper then cook for 5 mins stirring occasionally. Put to one side to cool slightly.
In a food processor add the Tofoo, breadcrumbs, mixed nuts and arrowroot powder. Blitz until combined then add the cooked veggies and blitz again until blended together.
Stir in the dried cranberries and chopped chestnuts.
Grease and line a 2lb loaf tin, then spread in the Tofoo roast mix. Roast in the oven for 40-45 minutes until browned on top and cooked through.
For the roast potatoes — par boil the potatoes for 10 mins, drain well then shake the potatoes in the pan to rough up the outsides.
Mix with the oil then season with salt and pepper then roast in an oven for 40-45 minutes until golden and crispy.
For the red cabbage — heat a heavy bottomed pan, add the oil and onion and fry for a couple of minutes until softened. Add all the other ingredients, stir well and cook for 5 mins. Reduce the heat to low, cover with a lid then cook for 40-45 mins, stirring occasionally until reduced and soft in texture.
For the parsnips — peel and cut lengthways into quarters. Mix with the mustard, maple syrup and olive oil then season with salt and pepper. Lay on a baking tray and roast in the oven for 20 mins until golden and sticky.
For the mushroom gravy — Put the dried mushrooms in a bowl and cover with boiling water. Allow to soak for 20 mins.
Heat a deep frying pan then add the oil, onion and garlic. Fry until softened then add the chestnut mushrooms. Cook for 5 mins then add the white wine and stock cube. Cook until the liquid has reduced by half.
Drain the dried mushrooms reserving the liquid for the gravy. Chop the dried mushrooms then add to your pan along with the reserved soaking liquid. Season with salt and pepper.
Cook until the liquid has reduced by half again then add the soya cream. Cook for a few minutes until the sauce is glossy and thick.
When the roast is cooked, allow to cool in the tin for 10 mins then carefully turn out onto a baking tray so it is upside down. Mix together the cranberry sauce and the juice of 1 clementine then brush over the roast. Slice the other clementine then lay the slices on top of the roast then roast in the oven for another 15 mins until the glaze is sticky.
Serve slices of Tofoo roast with the potatoes, parsnips and cabbage then drizzle with the mushroom gravy.