No-turkey roast crown with stuffing and mushroom gravy recipe
Serve up the new Wicked Kitchen festive centrepiece, with an easy miso-broccoli stuffing and super-savoury mushroom gravy
See method- Serves 4
- 20 mins to prepare and 50 mins to cook
- 633 calories / serving
- Freezable
- Dairy-free
- Vegan
- Vegetarian
Ingredients
- 1 tbsp vegetable or olive oil, plus 1 tsp
- 500g Wicked Kitchen no-turkey crown
- 450g red cabbage, cored and sliced
- 200g pack peeled Brussels sprouts, trimmed and shredded
- 1 large leek, trimmed and sliced
- 80g pack pomegranate seeds
For the mushroom gravy
- 250g pack Tesco Finest Forestiere Mushrooms, thinly sliced
- 1½ tbsp Wicked Kitchen sage, onion & garlic seasoning
- 45g plant-based spread, plus extra for greasing
- ½ onion, diced
- 15g plain flour
- 10g fresh sage, leaves picked and roughly chopped
- 1 vegetable stock pot, made up to 550ml
For the stuffing
- 150g broccoli, cut into small florets
- 200g stale crusty bread, diced
- 1 tsp garlic powder
- 1 tbsp white miso paste
- a few thyme sprigs, leaves picked
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Shop ingredientsEach serving contains
- Energy
- 2650kJ 633.0kcal
- Fat
- 28g
- Saturates
- 4g
- Salt
- 3.8g
- Sugars
- 17g
of the Reference intake
Carbohydrate 57.4gProtein 36.8gFibre 13.2g
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Method
- Start with the gravy. Preheat the oven to gas 7, 220°C, fan 200°C. Heat a large, ovenproof frying pan over a medium-high heat; add 1 tbsp oil. Arrange the mushrooms in a single layer and sprinkle with 1 tbsp sage, onion & garlic seasoning. Cook for 10 mins without stirring. Stir, then transfer to the oven for 10 mins. Stir in 15g spread and 2 tbsp water; set aside. Reduce the oven to gas 5, 190°C, fan 170°C.
- Meanwhile, melt 30g spread in a pan over a medium heat. Cook the onion for 5 mins. Add the flour and cook, stirring, for 2 mins. Stir in the sage and remaining sage, onion & garlic seasoning; cook for 1 min.
- Slowly stir in the stock; simmer for 5 mins. Stir through the mushrooms and simmer for 15 mins; set aside.
- Meanwhile, roast the no-turkey crown to pack instructions.
- Boil the broccoli for 3 mins, drain, then transfer to a large, heatproof bowl with the bread and garlic powder; season with pepper. Whisk the miso paste into 200ml water, then add to the bowl; leave for 2 mins to soak. Blitz in a food processor until it comes together, then roll into 16 balls. Transfer to a baking tray and bake for the last 20 mins of the crown’s cooking time.
- Heat a large, lidded frying pan over a medium-high heat. Add 1 tsp oil and sear the cabbage for 5 mins. Stir in the sprouts and leek with 3 tbsp water. Cover and cook for 8 mins, stirring halfway through.>
- Pile the veg onto a large serving platter and arrange the no-turkey crown on top, with the stuffing balls around it. Scatter with pomegranate seeds and thyme and serve with the mushroom gravy.>
- See more Plant-based recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
