INGREDIENTS
Roasted SWAP Filet with Garlic & Thyme
4 SWAP filets
100 ml olive oil
4 garlic cloves
Thyme
A pinch of salt
Roasted Sweet Potato Mash
2 large sweet potatoes
1 red onion
1 garlic clove
Olive oil
Salt
(Optional: a pinch of cinnamon)
Crispy Brussels Sprouts with Pomegranate
10 Brussels sprouts
1 pomegranate
1 tbsp olive oil
1 tsp apple cider vinegar
2 tbsp maple syrup
1 tbsp mustard
Zest of 1/2 orange
Salt
Plant-Based Gravy
750 ml vegetable broth
1 sliced onion
250 g sliced button mushrooms
1 bay leaf
1 sprig thyme
1 tsp miso
3 tsp soy sauce
1 tsp maple syrup
25 g margarine
2 tsp cornstarch
Pepper
DIRECTIONS
Roasted SWAP Filet with Garlic & Thyme:
Blend the olive oil, garlic, and thyme. Season with salt. Brush the Swap fillets with this marinade.
Bake in the oven for 15 minutes at 180°C (350°F).
Roasted Sweet Potato Mash:
Cut the sweet potatoes, onion, and garlic. Toss with olive oil. Roast for 25 minutes at 220°C (425°F). Blend until smooth and adjust seasoning.
Crispy Brussels Sprouts with Pomegranate:
Slice or separate the Brussels sprouts into leaves. Mix with pomegranate seeds and the remaining ingredients. Refrigerate until ready to serve.
Plant-Based Gravy:
Bring the broth, onion, mushrooms, bay leaf, and thyme to a boil for 10 minutes. Remove the herbs, then stir in the miso, soy sauce, and maple syrup. Blend and strain.
In a saucepan, melt the margarine, add the cornstarch, and cook until slightly golden. Gradually pour in the broth while whisking. Allow to thicken, season with pepper, and keep warm.