The day after Christmas, or even the Monday after a Sunday roast, there are often lots of leftover veggies and equally often a lack of great ideas on what to do with them.
Curry seems to be a popular option, though it doesn't always work well with Christmas veggie leftovers. Samosas are another good option, but they can be fiddly and a lot of work. A potato topped pie, on the other hand, is a bit easier to throw together!
Ingredients
A portion of Oat Cream
Leftover Champ Wellington / mash / toasties
Other leftover veggies *
One medium onion, finely chopped
400g can of chickpeas
* Some folks will love Brussel sprouts in this. I prefer them on the side!
Rehydrate the mushrooms in about 350ml of boiling water. Soak 50g of oats for the oat cream in water. Take the leftovers out of the fridge to come up to room temperature.
Go and sit down in front of the TV to watch a show of your choice.
Put the oats, 1 garlic clove, 2 tablespoons of oil, and a dash of lemon juice into a liquidiser. Add about 200ml of decanted mushroom stock (from the dehydrated mushrooms). Liquidise for no more than a minute until smooth. Strain the liquid through the sieve into a container. Use a spoon to stir the gunk in the sieve until it is very thick and then dispose of the remaining gloop.
Chop the onion and add to some oil in a pan on a medium-high heat. Rough chop the mushrooms into chunks and add into the onion. Add a pinch of salt, a good amount of ground black pepper and some dried herbs.
Drain a can of chickpeas and stir into the onion and mushrooms. Allow to heat through for 3 or 4 minutes then add on the leftover veggies and the oat milk.
Oat milk is quite starchy, so it will thicken quite quickly. Keep stirring until the mixture comes up to the boil. Taste for seasoning and add some more salt if needed.
Pour into a pie dish, and top with the leftover potato, chopped up if necessary. Roast in a pre-heated 200C oven for about 25 / 30 minutes.