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Tesco x BOSH!: Bangers in Blankets
This is one of our fantastic recipes that we created for Tesco's Vegmas Supper Club. These vegan pigs in blankets are pretty close to the real thing. We use carrots as the "sausage" and marinated aubergine as the "bacon". We’re just not convinced that any festive feast is complete without them, tbh.
You can't have a Christmas dinner without this vegan side dish! Let us know what you think!
- 6 thin carrots
- 1 medium aubergine
- 4 tbsp olive oil
- 1½ tbsp maple syrup
- ½ tsp smoked salt
- 1½ tsp smoked paprika
- ½ tsp black pepper
- At least 12 cocktail sticks
- Baking sheet lined with parchment paper
- Veg peeler
- Cocktail sticks
Preheat the oven to 180℃
Peel the carrots, cut off the stalks, put them in a saucepan, cover with cold water, put the saucepan on the stove over a high heat and bring the water to the boil. Drain the carrots after 5 minutes of boiling and leave them to steam dry.
Pour the olive oil, maple syrup, smoked salt, smoked paprika and black pepper into a wide bowl and mix together with a fork until the salt has dissolved.
Chop the stalk off the aubergine and slice off the skin with a small sharp knife. Cut the peeled aubergine longways into quarters. Cut each quarter into thin slices that are roughly 3mm thick. Toss the aubergine slices in the marinade and leave for 5 minutes.
Cut the carrots into 2 inch long pieces and carefully round off the ends with a sharp knife. Tightly wrap the sausages with the marinated slices of aubergine, securing with a cocktail stick. Put the bangers in blankets on the lined baking sheet.
Put the baking sheet in the oven and bake the Bangers in Blankets for 30 minutes until totally cooked through and dark in colour.
Turn the sausages halfway through the cooking time. Take the sausages out of the oven and serve immediately.