Finally! A truly scrumptious vegetarian/ vegan Christmas dinner recipe that everyone will enjoy…
Make sure to pair this recipe with our vegetarian mango stuffing to make a truly delicious holiday meal – while remaining meat free!
500g wholemeal macaroni
2 tablespoons vegetable oil
2 brown onions, finely diced
1 dessertspoon mixed herbs, dried
1/2 bunch fresh sage, finely chopped
1/2 bunch fresh thyme, finely chopped
250g tempeh
1/2 cup soy sauce
1/2 cup dry sherry
1 piece fresh ginger, grated
Mix soy sauce, dry sherry and the juice of the grated ginger in a mixing bowl.
Dice the tempeh finely and add to the bowl.
Dice the tempeh finely and add ot the bowql.
Marinate the tempeh in the soy sauce mixture for 30 minutes.
Boil 5 litres of water in a saucepan and add macaroni.
Cook until tender.
Heat the oil in a fry pan.
Add the onions and herbs – cook until tender.
Drain the marinade (but save it!) and add the tempeh to the pan.
Coo, until the tempeh is brown.
Add the fresh herbs, cook for 2 minutes, then add some or all of the marinade and let it reduce.
Drain the macaroni.
Squash out as much water as possible from the macaroni.
Add tempeh and onions to the macaroni and press into a greased baking dish and bake for 20 minutes at 180 degrees Celcius.
“Turkey” can be served directly from the dish or cooled and served cold.
When refrigerated overnight, it will cut like turnkey.
Serve with MANGO STUFFING (see recipe).
Serves: 4.
This dish can be made 2 – 3 weeks beforehand and frozen.