Vegetarian pigs in blankets
These vegetarian pigs-in-blankets are sweet, sticky and irresistible. Use a plant-based spread if you’re vegan.
For this recipe you will need 24 toothpicks and a shallow baking dish, lined with baking paper.
Method
Preheat the oven to 200C/180C Fan/Gas 6.
Using a vegetable peeler, cut long, thin ribbons of carrot and parsnip and place in a bowl – you will need 12 of each.
In a small pan over a low heat, gently melt the butter (or vegan spread) with the miso paste, maple syrup and thyme. Leave to cool slightly, then pour this mixture over the vegetable ribbons. Mix well.
Wrap a ribbon each of carrot and parsnip around a chipolata creating a striped effect. Secure each end with a cocktail stick and place in the baking dish. Repeat with the rest of the chipolatas.
Pour over any remaining glaze and bake in the oven on the top shelf for 20–25 minutes, turning the chipolatas at the halfway point.
Carefully remove the cocktail sticks before serving.
Recipe Tips
Miso is a Japanese fermented paste that can be found in most supermarkets. I frequently include it in vegan cookery to add a savoury umami note and to increase depth of flavour.