Recipe courtesy of www.discovergreatveg.co.uk
Prep: 10 minutes
Cook: 20 minutes
200g pack sliced Cavolo Nero
50g VEGAN butter
1 onion, finely chopped (200g)
1 clove garlic, finally chopped
1 Bramley apple, grated (250g)
50g flaked almonds, toasted
50g walnuts, roughly chopped
50g dried cranberries
Zest of 1 clementine
200g fresh breadcrumbs
100ml hot vegetable stock
- Preheat the oven to 200oC, gas mark 6.
- Cook the Cavolo Nero in a large pan of boiling water for 3 minutes, drain well and roughly chop.
- Meanwhile, heat the vegan butter in a frying pan and fry the onion and garlic for 2-3 minutes. Stir in the apple, almonds, walnuts, cranberries, zest, breadcrumbs and Cavolo Nero, season then mix in the stock.
- Press into an ovenproof serving dish and bake for 20 minutes or until golden.
Alternatively roll into 18 balls and place on a greased baking tray and cook for the same time. For a great vegan main meal, press into a 900g lined loaf tin and bake for 30 minutes.