Ingredients pt 1

1 pack Gosh! Veggie Cocktail Sausages
1 pack Gosh! Sweetcorn and Quinoa Bites
1 pack Gosh! Beetroot Falafel

For the cranberry beans:

1 tin of haricot beans
1 tablespoon tomato purée
100g pasata
1/4 teaspoon mixed spice (cinnamon, clove, nutmeg)
1 tablespoon soy sauce
1 tablespoon veg stock
3 tablespoons cranberry sauce
Salt to taste

For the bacon aubergine:

1 aubergine
4 Tablespoons nutritional yeast
2-3 Tablespoons soy sauce
1 tablespoon maple syrup
1 tablespoon olive oil
1/4 teaspoon onion powder
1/4 teaspoon smoked paprika
Salt to taste
1/4 teaspoon liquid smoke

For the tofu scramble:

1 block of firm tofu
Turmeric
Garlic powder
Salt
Plant milk

Method pt 2

1. To make the cranberry beans, in a pan mix together all ingredients apart from the haricot beans to make the sauce, then add the drained beans and heat gently stirring regularly
2. To make the bacon aubergine, mix everything together to form the marinade
3. Cut the aubergine into strips and place on kitchen towel, cover with salt and leave for 10 minutes (this draws out the moisture) then press with some kitchen roll after 10 minutes to remove more moisture
4. Coat them in the marinade and fry in a small amount of oil turning regular until crispy. Wrap around the Gosh! Cocktail Sausages to form the festive favourite ‘pigs in blankets’
5. After pressing the tofu, break up in a bowl, then add salt and garlic powder to taste. Add small amounts of turmeric at a time (this is for colour only) as too much will alter the taste
6. Mix together until evenly coated, then add to a pan. Add 4-5 tablespoons of plant milk and stir. Heat through for approximately 10 minutes. Mix in the Gosh! Beetroot Falafel
7. Serve with Gosh! Sweetcorn & Quinoa Bites