Meat-free Pumpkin and Spiced Plum Christmas Cob

A satisfying and colourful Christmas Cob filled with pumpkin, spiced plum sauce and Fry’s Vegetarian Chunky Strips. 

Ingredients

1 x Fry’s Vegetarian Chunky Strips

1 x Cob loaf

½ x Pumpkin (peeled and cut into chunks)

1 x Kumara (peeled and cut into chunks)

2 x Garlic cloves (crushed)

4 tbs x Olive oil

1 x 850g can Plums (syrup drained, remove stones and roughly chop)

2 x Star anise

5 x Cloves

1 tsp x Mixed spice

250 g x Beans (trim ends)

1 x Broccoli (cut into medium sized florets)

Instructions

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Preheat the oven to 180C°

Boil the pumpkin and kumara in a large saucepan for 15 minutes, or until soft. Drain the water, add 2 tbs olive oil and crushed garlic. Season with salt and pepper and mix well, until all combined and mashed.

In a medium saucepan, add plums, star anise, cloves and mixed spice and cook over a low heat for approximately 10 minutes. Stir continuously to prevent plums from sticking to the bottom of the pan. Remove the spices and discard. Allow the sauce to cool.             

Steam the beans and broccoli for 3 minutes until tender. Allow to cool.

In a wok or large fry-pan add remaining olive oil and cook the Fry’s Vegetarian Chunky Strips for 8-10 minutes.

Cut the lid off the cob by placing the loaf on its side. Using your hands, hollow out the centre leaving just a little bread on the crust. Do the same with the lid. Brush the inside the hollowed loaf and lid with 1 tbs olive oil.

To assemble the cob, firstly add ½ the pumpkin/kumara mash to cover the bottom of the loaf. Ensure that the mixture goes into the edges. Press down well. Next lay the beans length ways to cover the mash. Spoon ½ the spiced plum sauce on top of the beans. Top with the chunky strips to cover the beans and sauce. Top with remaining mash, broccoli and lastly the rest of the spiced plum sauce. Press down well. Place the cob loaf lid back on top.

Wrap the whole cob loaf in tin foil and back in the oven for 1 hour. Allow to stand for a few minutes before serving.

NOTE: This recipe works well with any vegetable that is in season.

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