VEGAN-FRIENDLY feasting

Swap the meat this Christmas for these deliciously seasonal vegan-friendly alternatives complete with heaps of protein, colour and flavour

RAINBOW LAYERED NUT ROAST

This truly is a mega centrepiece for your Christmas feast. Layers of soft, almost creamy vegetables are sandwiched between those of sweet and savoury nut roast for a wonderful contrast of flavour and texture as well as colour. It's easy to prep ahead too.

Method

1. For the sweet potato layer, pre-heat the oven to 200°C. Toss the sweet potato slices in the olive oil, thyme leaves, cumin, maple syrup and some salt and pepper. Spread out on a large baking tray and roast for 20 minutes, or until soft and just about to colour. Remove from the oven and let them cool.

2. Meanwhile, for the spinach layer, put the spinach into a large saucepan with a splash of water, cover with a lid and cook briefly over a low heat until wilted.

Drain and squeeze out the excess moisture. Heat the olive oil in the pan and sauté the onion with the garlic over a medium heat for about 6 minutes until softened. Add the spinach, nutmeg and salt and pepper to taste, stir and cook until remaining liquid has evaporated. Remove from the heat and set aside.

3. For the beetroot houmous layer, blend together all the ingredients, except for the olive oil, in a food processor, seasoning to taste with salt and pepper. Then mix in just enough oil to moisten if the mixture is too dry - you don't want a loose consistency like a regular houmous, as it needs to hold its shape.

4. For the nut roast layer, heat the olive oil in a large frying pan over a medium heat and cook the onions for about 8 minutes until slightly caramelised. Stir in the herbs, vinegar and sugar and cook for another 2 minutes until the vinegar evaporates and the sugar dissolves. Remove from the heat.