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5min read
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Serving Up Your Feast Box: Everything You Need To Know

by Laura Barns

5min read

Ordered your Feast Box? Get ready to enjoy the ultimate vegan Sunday roast, prepared by chefs just for you and three lucky loved ones.

Want to know how to serve up the delicious components? Here’s a full guide, complete with tips from Development Chef Flo along the way. 

allplants cranberry and walnut loaf close-up

Cranberry & Walnut Loaf

Mushrooms, garlic and pearl barley blended with crunchy nuts, mixed herbs and a layer of tangy caramelised onions

Need to know: Cook for 45-50 minutes until piping hot. Run a knife around the edge of the tray and turn out onto a plate (upside down) to get the onion glaze on top. Leave to stand for one minute before eating

Good to know: This is still great for leftovers. Just cover with foil and heat in a 200C oven for 15-20 minutes until piping hot. Also great served in a Christmas sandwich!

Cranberry Sauce

Tangy and sweet, topped with dried cranberries

Need to know: Defrost in the fridge overnight, and once defrosted, enjoy within 24 hours

Good to know: Make sure you try to serve your cranberry sauce at room temperature. It will make the flavours far more vibrant if it’s not too chilled.

allplants feast box sides flat lay

Crispy Roast Potatoes

Crispy potatoes roasted to golden perfection, seasoned with rosemary and garlic

Need to know: Pre-heat your oven to 210ºC / 190ºC fan/gas mark 7, and remove sleeve and film. Place the potatoes onto a baking tray, spreading them out evenly. Cook for 25-30 minutes until piping hot. Leave to stand for one minute before eating

Good to know: We tested tens of different potato varieties, cuts and roasting techniques to get to the perfect roast spud. If you’re feeling fancy, sprinkle with a little flaky sea salt just before serving.

Truffle Cauliflower Cheese

Roast cauliflower swirled in a creamy, cheesy, white truffle sauce, topped with garlic breadcrumbs 

Need to know: Pre-heat your oven to 220ºC / 200ºC fan/gas mark 6 and remove sleeve and film. Cook from frozen for 30-35 minutes until piping hot. Leave to stand for one minute before eating

Good to know: Everyone knows the best part of the cauli cheese is the crust. Try to cook this dish on the top shelf of the oven so it gets maximum browning on top.

Spiced Red Cabbage 

Red cabbage slices cooked in sticky molasses, with fragrant cinnamon, ginger and nutmeg

Need to know: For best results, oven cook from frozen. Pre-heat your oven to 190ºC / 210ºC fan/gas mark 6 and remove sleeve and film. Cook for 35-40 minutes until piping hot. Leave to stand for one minute before eating

Good to know: Give the cabbage a good stir before eating – this will make sure the sauce is glossy and clings to every slice!

Rosemary Roasted Veggies

A fragrant, nourishing taste of the veggie rainbow in every bite

Need to know: Pre-heat your oven to 220ºC / 200ºC fan/gas mark 7 and remove sleeve and film. Cook from frozen for 30-35 minutes until piping hot and leave to stand for one minute before eating

Good to know: This vibrant mix is garnished with fresh garlic and rosemary to give off a really enticing aroma when cooking. Make sure to eat the roasted garlic in the dish once cooked – it’s sweet, sticky and caramelised. 

allplants feast box treats

Tiramisu Cheesecake 

With layers of creamy vanilla, coffee, and chocolate ganache

Need to know: Defrost in the fridge overnight, and once defrosted, enjoy within 24 hours

Good to know: The coffee, chocolate and vanilla are balanced to give a dreamy end to your meal. It’s like your coffee and dessert all wrapped up in one.

Sticky Banoffee Pudding 

With toasted pecans and salted date caramel

Need to know: For best results, oven cook from frozen – pre-heat your oven to 200ºC / 180ºC fan/gas mark 6, remove sleeve and lid, and cook for 20 minutes until piping hot

Good to know: Be careful – the glass jars will be very hot once you’ve heated your dessert

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Laura Barns
by Laura Barns

Laura is our Copywriter, who is obsessed with the Hearty Roots Stew (and has been known to eat a double serve for lunch on more than one occasion). On her day off you’ll find her walking her puppy Ralph, stopping off at bookshops and cocktail bars along the way. 

Read more from Laura


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