Roasted Butternut, Garlic and Rosemary Vegan Haggis

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What to eat on Christmas Day remains a question on many vegetarian and vegans lips at this time of year. Not because there isn’t enough choice, but more because there are so many options.

This year I was lucky enough to get my hands on a large stick of Macsween’s Vegetarian Haggis, which I decided to customise.

Peel and cube 1 butternut squash and roast it in the oven with garlic and olive oil.

Crumble half a catering stick into a bowl and mix in the roast squash. Add some fresh chopped rosemary and season.

Roll into oval ball shapes and wrap in tin foil. Bake in the oven for around 40 mins in an oven tray with a little water in the bottom.

Serve with a load of lovely veg, roast potatoes and gravy.

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