All recipes are deliciously vegan

Viva!
Facebook iconTwitterYoutubeInstagram

White Nut Timbales

gluten free
wheat free
kid friendly
freezable
2 spoon difficulty rating

50 minutes

50 minutes, including 15-20 minutes baking time

Serves: 4

White Nut Timbales

Chava is a professional food writer and photographer www.flavourphotos.com  and first started to create mouth-watering vegan recipes and photographs for Viva! in 2006. She lives in the Cotswolds with her partner and two young boys, Sam and Alex.

She says: ‘These timbales make an unusual and very attractive Christmas centrepiece. They’re lovely with a full-flavoured tomato sauce or rich red onion gravy… and of course all your festive trimmings. Vegan smoked cheese is widely available now, as Bute Island Sheese make the dairy-free range for Tesco.'

For sauce recipes click or right-click here!

Ingredients: 

Top Tips

  • Using a food processor will save a lot of time when you make fresh breadcrumbs as well as for chopping the pine nuts, chestnuts and artichokes. Use quick bursts to retain some bite and texture.
  • You will also need a baking tray lined with non-stick sheet, and 6 cutting rings (7.5cm/3in) lined with baking parchment.

Ingredients

  • 45g/1½oz vegan margarine, eg Biona, Pure, Vitalite, Tesco Free From
  • 1 red onion, peeled and finely chopped
  • 1 clove garlic, peeled and crushed
  • 100g/3½oz pine nuts, finely chopped
  • 125g/4oz white breadcrumbs (Use Biona for GF option)
  • 1 lemon
  • 60g/2oz smoked vegan cheese, grated, eg Tesco or Sheese
  • 280g jar (170g drained weight) sliced artichokes in olive oil, drained and chopped (Aldi and Lidl are very good value)
  • 200g/7oz ready-cooked and peeled chestnuts, all but 3 chopped (eg Merchant Gourmet brand)
  • Salt and freshly ground black pepper
  • 1 quantity of egg replacer (e.g. Orgran’s No Egg or Ener-G) - see packet instructions
  • 2 tbsp each of chopped fresh parsley, sage and thyme
  • 6 sage leaves

Method: 

  1. Heat the margarine in a pan, add onion and garlic and sauté for 5 minutes.
  2. Add pine nuts, breadcrumbs, rind and juice of half the lemon, cheese, artichokes and chestnuts. Season and stir in the egg replacer and herbs.
  3. Divide the mixture between the rings. Firmly press down and smooth the tops with a palette knife or the back of a spoon. Cut the remaining lemon into slices. Arrange half a lemon slice, half a chestnut and 1 sage leaf on top of each. Cover and chill until needed.
  4. Set the oven to 200°C/400˚F/Gas Mark 6. Bake timbales for 15-20 minutes.

Share on FacebookShare on Twitter

Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.

New recipes

Displaying 1 - 15 of 15
Black Pepper Tofu
A lovely warming dish with just the right amount of heat.See recipe »
Mediterranean Omelette
Light, summery and quick! Perfect for an easy lunch or dinner when you're short on time. You can also use...See recipe »
Easy Raw Romesco Salsa
Romesco is a traditional Catalonian, nutty, tomato-based sauce. Enjoy with salads, courgette noodles, pitta, roasted or raw veg and anything...See recipe »
Quick Pea & Mint Hummus
Add a colourful, summery twist to your regular hummus :)See recipe »
 Watermelon, 'Feta' & Seed Salad
This salad is exploding with summer goodness and makes the perfect accompaniment to any barbecue or picnic!See recipe »
Salmorejo Chilled Soup
A delicious traditional chilled Spanish soup.See recipe »
Miso Aubergine Steaks
These aubergine steaks are juice and delicious! Enjoy with an abundance of salads, potato wedges or rice or anything else...See recipe »
Cauliflower Tabbouleh with Lemon & Olive Oil Dressing
The recipe is very adaptable and can also be bulked up with cooked whole lentils, flageolet beans or chickpeas, which...See recipe »
Bang-Bang Broccoli
Inspired by a Chinese favourite we love our sticky yet crunchy Bang-Bang Broccoli recipe. You can make it in minutes...See recipe »
American Style Pancakes
This is a must on a lazy weekend morning with endless possibilities for toppings. Light and fluffy on the inside...See recipe »
Vegan Mega Burger
This burger is a beast and everyone goes mad for it... we think you can see why!See recipe »
Sweet Potato & Coconut Dhal
This is one of our new favourite recipes! Fragrant Sri Lankan spice blend with creamy coconut, sweet pototo and lentils...See recipe »
Mini Egg Cookie Traybake
This is the ultimate Easter treat for kids and adults alike! If you fancy changing it up then swap the...See recipe »
Strawberry Fraisier
Un petit peu de saveur d’été! A truly French summer dessert: a fresh, fruity and sunny gateau :)See recipe »
Apple Tarte Tatin
Voila! A truly French dessert centred upon luscious apples with lashings of caramel.See recipe »