For the Tofoo roast:

• 1 pack Smoked Tofoo
• 2 tbsp olive oil
• 1 onion (diced)
• 3 cloves garlic (peeled and chopped)
• 2 sticks celery (diced)
• 2 carrots (peeled and grated)
• 2 tbsp tomato puree
• 150g chestnut mushrooms (sliced)
• Handful sage leaves
• 2 tbsp fresh rosemary
• 100g white breadcrumbs
• 100g dried cranberries
• 150g mixed nuts
• 180g cooked chestnuts roughly chopped
• 1 tbsp arrowroot powder
• 2 tbsp cranberry sauce
• 2 clementines

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For the red cabbage:

• 500g red cabbage (sliced)
• 2 tbsp olive oil
• 250ml sherry
• 3 granny smith apples (peeled and cubed)
• 1 red onion (sliced)
• 50ml cider vinegar
• 3 tbsp light brown sugar
• 1 tsp mixed spice

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For the Parsnips:

• 4 large parsnips
• 3 tbsp maple syrup
• 3 tbsp wholegrain mustard
• 3 tbsp olive oil

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For the roast potatoes:

• 800g potatoes (peeled and halved)
• 3 tbsp olive oil

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For the wild mushroom gravy:

• 30g dried wild mushrooms
• 2 tbsp olive oil
• 1 onion (diced)
• 3 cloves garlic (chopped)
• 200g chestnut mushrooms (sliced)
• 250ml white wine
• 250ml soya cream
• 1 vegetable stock cube

1. Preheat your oven to 180°C, 160°C Fan, Gas Mark 5.
2. For the Tofoo roast: Heat a deep frying pan, add olive oil, onion, garlic, celery, mushrooms, carrot. Cook for 10-15 mins until softened, then add tomato puree, herbs, season. In a processor, blend Tofoo, breadcrumbs, nuts, arrowroot. Add veggies, blend. Stir in cranberries, chestnuts. In a greased loaf tin, bake for 40-45 minutes.
3. For roast potatoes: Parboil for 10 mins, rough up, mix with oil, season, roast for 40-45 minutes until crispy.
4. For red cabbage: Fry onion in oil, add remaining ingredients, cover, cook for 40-45 mins until soft.
5. For parsnips: Peel, quarter, mix with mustard, syrup, oil, season, roast for 20 mins until sticky.
6. For mushroom gravy: Soak dried mushrooms, fry onion, garlic, add chestnut mushrooms, wine, stock cube, reduce. Add chopped dried mushrooms, liquid, season, reduce, add cream, cook until thick.
7. Glaze roasted Tofoo with cranberry sauce, clementine juice, top with clementine slices, roast for 15 mins.
8. Serve with roast vegetables and gravy.