Sunday 21 January 2024


This is quite possibly the best healthy, vegan and gluten free comfort food that I have ever had.

In fact it feels like almost like a roast dinner for vegetarians, yet is packed full of the good stuff and may just be my dish of the winter!!

You GOT to make this!



  • 2 tbsp sunflower or vegetable oil, plus 1 tsp
  • 2 tbsp red miso
  • 1 garlic clove, crushed
  • 15 sage leaves, 5 finely chopped
  • 4 portabella mushrooms, stalks trimmed
  • 4 large sweet potatoes, peeled and chopped
  • 6 tbsp Oatly Creamy Oat single cream alternative
  • 300ml vegetable Stock
  • 1 tbsp maple syrup
  • 1 tsp cornflour, mixed with 1 tsp cold water
  • Swiss chard, pan fried in some oil
  • Mix 1 tbsp oil, 1 tbsp miso, the garlic and chopped sage; brush over the mushrooms. 
  • Boil the potatoes in a covered pan of salted water for 10-12 minutes, until very soft. 
  • Drain and mash to a smooth purée. 
  • Stir in the cream alternative; season. 
  • Preheat the oven to 140˚C, gas mark 1.
  • Meanwhile, fry the sage leaves in 1 tbsp oil for 2-3 minutes until crisp. 
  • Drain on kitchen paper; keep warm. 
  • Wash out the pan, then boil the stock, the remaining 1 tbsp miso and the maple syrup for 10 minutes, until reduced to 175ml.
  •  Set aside.
  • Heat the remaining 1 tsp oil in an ovenproof non-stick frying pan. 
  • Fry the mushrooms, stalk-side down, on a medium-high heat for 2 minutes, pressing now and again with a fish slice, until deep golden. 
  • Turn, cook for 2 minutes, then put in the oven for 10 minutes.
  •  Reheat the gravy, add any mushroom juices and whisk in the arrowroot or cornflour. 
  • Simmer until glossy and a little thick. 
  • Season and serve with the veg, sage and mushrooms.

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