Okay, Vegetarians and Vegans, I want to hear from you! What will you be serving for Thanksgiving? Or are you a meat eater that will be hosting Thanksgiving Dinner with some non-meat fans in the house?
Today I’m sharing with you a recipe that would be perfect for a Vegetarian Thanksgiving Dinner. It smells delicious, the look is wonderful, the texture is perfect and it’s just a tiny bit indulgent!
Chickpea Roast with Sherry Sauce
- 16 oz Chickpeas (I used canned, rinsed and drained)
- 2/3 cup Walnuts
- 2/3 cup Whole Wheat Bread Crumbs
- 1 Onion, finely chopped
- 6 Mushrooms, sliced
- 1/2 cup Corn Kernels
- 2 Cloves Garlic, minces
- 2 Tbsp Sherry
- 2 Tbsp Vegetable Stock
- 1 tsp. Ground Coriander
- 1 Pastry/Pie Crust – preferably homemade
- 1 Egg
- 2 Tbsp Milk
- Salt and Pepper as desired
- 1 Tbsp Olive Oil
- 2 Shallots, thinly sliced
- 4 Tbsp Sherry
- 1/4 pint Vegetable Stock
Saute the onion and mushroom in a little drizzle of extra virgin olive oil for about 8-10 minutes.
Add the chickpea mixture and the garlic and corn to the pan, stir to combine. Add the sherry, stock and coriander. The mixture will start to bind together. Remove from heat and cool.
Roll out a pastry crust into a round shape. Shape the chickpea mixture into a loaf shape in the middle of the pastry.
Saute the shallots in the oil for 3 – 5 minutes.
Add the sherry and vegetable stock and bring to a boil and simmer for 5 – 10 minutes until a thick sauce has formed.
Remove the roast from the oven, slice and drizzle on the sherry sauce.