Vegan mushroom, chestnut & cranberry tart

• Vegetarian
• Gluten free

• Produce

  • 5 Carrots grated (450g
  • 250 g Chestnut mushrooms
  • 2 tbsp Cranberries, dried
  • 1 small bunch Flat leaf parsley, fresh
  • 2 1/2 kg Floury potatoes
  • 2 cloves Garlic
  • 250 g Mushrooms, wild
  • 1 Onion, large
  • 1 tsp Thyme, dried

• Canned Goods

  • 300 ml Vegetable stock, hot

• Condiments

  • 60 g Margarine, dairy free
  • 1 tbsp Redcurrant jelly

• Baking & Spices

  • 1 heaped tbsp Cornflour mixed with
  • 230 g Gluten-free plain flour
  • 60 g Vegetable shortening
  • 1/2 tsp Xanthan gum

• Oils & Vinegars

  • 2 tbsp Garlic oil
  • 8 tbsp Groundnut oil or olive oil
  • 2 tbsp Olive oil
  • 1 tbsp Walnut oil or garlic oil

• Nuts & Seeds

  • 360 g Chestnuts

• Dairy

  • 225 g Soya cream cheese

Found on jamieoliver.com