Name: Smoky root vegetable, shallot and cranberry toastie
Total time: 1800 s
Yield: 2
Ingredients: 1 carrot; 1 parsnip; 1 shallot; 2 tablespoon honey; 4 slice sourdough bread; 2 slice vegan smoky mature-style cheese; 2 tablespoon cranberry sauce; 1 pack red cabbage

Step 1

Preheat the oven to 200°C/180°C fan.

Step 2

Arrange the carrot (1) , parsnip (1) and shallot (1) in a small roasting tray. Drizzle over the honey (40 g) or maple syrup along with a splash of olive oil, season with salt and pepper and mix until the vegetables are coated. Roast for 20 minutes, or until caramelised and golden-brown at the edges.

Step 3

Using a toaster or preheated grill or griddle pan, toast the sourdough (4 slices) lightly on both sides. Arrange the veg and a spoonful of cranberry sauce (40 g) on top of two of the slices (any leftover veg can be used in the curry recipe in this feature) and the vegan smoky mature-style (2 slices) on the other two slices and grill. When the cheese has melted, lay the cheesy bread on top of the other slices with the veg. Grill for another minute, until golden. You could also do this using a toasted sandwich maker, if you have one.

Step 4

Cook the red cabbage (1 pack) according to the pack instructions.

Step 5

Remove the toasties from the grill and cut in half. Serve with the braised red cabbage and apple on the side.

Smoky root vegetable, shallot and cranberry toastie

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