Vegan Christmas Sandwich

Vegan Christmas Sandwich



Leek, mushroom and chestnut stuffing

  • olive oil, for frying
  • 1 small leek, 100g of mushrooms
  • 100g of vacuum packed cooked chestnuts
  • 3 garlic cloves, peeled and left whole
  • 1 sprig of sage, leaves chopped
  • 3 slices of brown bread
  • salt and pepper
    Other ingredients
  • aioli (see our recipe on Christmas page)
  • 1 bread bun
  • 1 handful of button mushrooms, sliced
  • 1 tbsp of cranberry sauce, or redcurrant jelly
  • 1 handful of spinach


Begin by making the stuffing. Preheat an oven to 180°C/gas mark 4. Wash and chop the leek into 3cm pieces and place in a roasting tray. Add the mushrooms and garlic, then drizzle with oil and season. Cover with foil and roast until soft (about 30 minutes)
Meanwhile, add the mayonnaise to a bowl and finely grate in the garlic. Season with salt and pepper and stir to combine
Once the vegetables are soft, transfer the mixture to a blender or food processor and blitz with the chestnuts, bread and sage. The moisture from the roasted vegetables should bind the mixture but don’t over-blitz the mixture – you want some texture. Season with salt and pepper
Line a loaf tin or baking dish with baking paper then spoon in the stuffing mixture. Bake for another 30 minutes
Place a small frying pan over a high heat and add a drizzle of oil. Add the sliced mushrooms with a pinch of salt and cook for a few minutes until golden
Now it’s time to assemble the sandwich. Slice the bun in half and spread cranberry sauce over the bottom. Top with a few thick slices of the stuffing
Top with a layer of mushrooms and a handful of spinach. Spread the aioli generously over the lid of the sandwich and place on top