Ingredients
- ½ red cabbage
- Red wine vinegar
- Sugar
- 1 pouch of Merchant Gourmet Chestnut Stuffing
- 1 large onion
- 1 pack button or chestnut mushrooms (or whatever mix you have)
- 2 baguettes, or one large one cut in half
- Vegan mayonnaise
- Cranberry sauce
- Baby spinach leaves
Instructions
- Preheat oven to 180°C.
- Very finely slice the red cabbage and place in a bowl with 2 tbsp red wine vinegar, 2 tbsp sugar and a sprinkle of salt then mix well and leave to one side.
- Roll the stuffing into small balls, flatten slightly into discs, place on a lined tray and bake for 20 minutes.
- Finely slice the onion and mushrooms and fry over a medium heat with a pinch of salt until golden and caramelised.
- Slice the baguette lengthways (crisp it up in the oven first if you like).
- Spread both sides with vegan mayonnaise and one side with cranberry sauce.
- Add some baby spinach leaves and then the stuffing discs, drained cabbage and fried onions and mushrooms.
- If you have any other festive leftovers, you can always pop them in too, if they fit!
