festive tray


Preparation: 45 mins, plus 1 hour marinating time

Cooking: 30 mins

Serves: 2

Can be vegan



For the marinated Oumph!:
2 tsp cranberry sauce
2 tsp olive oil
1 ½ tsp dried sage
2 tsp onion chutney
Pinch of salt
1 tsp vegetarian/vegan miso paste
1 tsp onion powder
½ tsp celery salt
140g (½ pack) Oumph! ‘The Chunk’, defrosted (a soya-based protein, found in the freezer section in major supermarkets)

For the flavoured oil:
3 tbsp olive oil
½ tsp salt flakes
½ tsp cracked black pepper
1 sprig rosemary, roughly chopped
1 sprig thyme, roughly chopped

For roasted sides:
5 small potatoes, halved and boiled until nearly soft
1 carrot, cut into long, chunky sticks
1 parsnip, peeled and cut into long, chunky sticks
8 to 10 Brussels sprouts
½ orange, cut into 3 wedges
¼ leek, sliced
100g stuffing mix, prepared and ready to oven cook as per the packet instructions
50g dried cranberries, soaked in water for a minimum of 1 hour, then drained

To serve:
Cranberry sauce
Vegetarian/vegan gravy


1. Mix all the marinade ingredients in a medium-sized bowl until well combined. Set aside to marinate for at least 1 hour. You can do this the day before and refrigerate until needed.

2. Preheat your oven to 180°C/gas mark 4.

3. Mix together the flavoured oil ingredients in a large bowl. Add the potatoes, carrots, parsnip, sprouts, orange wedges and leek slices, then stir until all of your vegetables are well coated. Shape your prepared stuffing into small balls (in about 1 inch diameter).

4. In a large baking tray or roasting dish (large enough to cook all of your ingredients on without too much overlap), spread out on the baking tray the carrot, parsnip, potatoes, sprouts, stuffing balls, and pop into the oven. After 15 minutes, take the tray out of the oven and turn all of the vegetables and stuffing balls.

5. Add the Oumph! and leek slices then return to the oven for 5 minutes. Then, turn the leek slices and Oumph! Add the orange wedges and drained cranberries and return to the oven for 20 minutes.

6. Remove from the oven and serve with plenty of cranberry sauce and gravy.


© The Vegetarian Society