Individual Christmas Pots

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Recipe by Cook Vegetarian
Serves 2
Ready in 30 to 60 mins

Ingredients

  • 75g dried vegetarian chestnut and cranberry stuffing mix
  • 25g toasted flaked almonds
  • 2 tbsp olive oil
  • 1 large courgette, cut into small chunks
  • 1/2 red pepper, deseeded and chopped
  • 1 red onion, finely chopped
  • 25g butter
  • 200g mixed mushrooms, trimmed
  • 1 garlic clove, crushed
  • 1 tbsp plain flour
  • 175ml vegetable stock
  • 3 tbsp Kikkoman Soy Sauce
  • 4 tbsp cranberry sauce

How To Cook

  1. Preheat the oven to 200C/400F/Gas 6. Put the stuffing mix and almonds into a bowl and mix with 150ml boiling water. Set aside.
  2. Meanwhile, heat half the oil in a frying pan and gently fry the courgette and pepper for 3-5 minutes until starting to brown. Set aside.
  3. Add the remaining oil and cook the onion for 3-4 minutes until softening. Add mushrooms and butter and cook for a further 3-4 minutes.
  4. Stir in the garlic and cook for one minute. Sprinkle over the flour and gradually add the stock until combined. Add the soy sauce and simmer until slightly thickened. Return the vegetable chunks and stir in the cranberry sauce.
  5. Spoon into two 300ml individual pie dishes and leave to cool. Shape the stuffing into six balls and top each pie dish with three balls.
  6. Bake for 25-30 minutes until golden. Sprinkle with the parsley and serve.
    7. http://www.kikkoman.co.uk
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Individual Christmas Pots
  • Recipe by Cook Vegetarian
  • Serves 2
  • Ready in 30 to 60 mins
    Ingredients
  • 75g dried vegetarian chestnut and cranberry stuffing mix
  • 25g toasted flaked almonds
  • 2 tbsp olive oil
  • 1 large courgette, cut into small chunks
  • 1/2 red pepper, deseeded and chopped
  • 1 red onion, finely chopped
  • 25g butter
  • 200g mixed mushrooms, trimmed
  • 1 garlic clove, crushed
  • 1 tbsp plain flour
  • 175ml vegetable stock
  • 3 tbsp Kikkoman Soy Sauce
  • 4 tbsp cranberry sauce
    How to Cook
  1. Preheat the oven to 200C/400F/Gas 6. Put the stuffing mix and almonds into a bowl and mix with 150ml boiling water. Set aside.
  2. Meanwhile, heat half the oil in a frying pan and gently fry the courgette and pepper for 3-5 minutes until starting to brown. Set aside.
  3. Add the remaining oil and cook the onion for 3-4 minutes until softening. Add mushrooms and butter and cook for a further 3-4 minutes.
  4. Stir in the garlic and cook for one minute. Sprinkle over the flour and gradually add the stock until combined. Add the soy sauce and simmer until slightly thickened. Return the vegetable chunks and stir in the cranberry sauce.
  5. Spoon into two 300ml individual pie dishes and leave to cool. Shape the stuffing into six balls and top each pie dish with three balls.
  6. Bake for 25-30 minutes until golden. Sprinkle with the parsley and serve.
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