Published On: Wed, Nov 6th, 2019

Chestnut and mushroom bonbons with cherry sauce

These gourmet vegan appetisers are sure to get the party started this Christmas!

vegan christmas appetisers

Vegan Kale, Chestnut & Mushroom Bonbons with Cherry Sauce

These gourmet vegan appetisers are sure to get the party started this Christmas!

Course Appetizer
Cuisine French, vegan, vegetarian
Keyword gourmet vegan, vegan christmas, vegan lunch, vegan recipe
Prep Time 15 minutes
Cook Time 20 minutes
Chilling time 2 hours
Servings 4 people


For the bonbons:

  • 3 shallots roughly chopped
  • 1 tbsp vegetable oil

  • 150 g kale roughly chopped
  • 225 g cooked chestnuts roughly chopped
  • 225 g chestnut mushrooms roughly chopped
  • Salt and pepper to taste
  • 1 tbsp gram flour mixed with 3 tbsp water

For the coating:

  • 100 g breadcrumbs
  • 100 g plain white flour
  • 2 tbsp gram flour mixed with 6 tbsp water

For deep-frying the bonbons:

  • 1 litre vegetable oil

For the cherry sauce:

  • 20 fresh cherries pitted and chopped
  • 20 g caster sugar
  • 2 sprigs thyme
  • 1 lemon juiced

To garnish:

  • A few small sprigs of watercress


To make the bonbons:

  1. Fry the shallots in oil over a medium heat for a few minutes until soft. Add the kale, chestnuts and mushrooms to the pan. Season then cook for 10 minutes.
  2. Remove from the heat, cool slightly then place in a food processor with the egg (or vegan substitute). Pulse to bring together, leaving a little texture. Place in the fridge to chill.
  3. Once chilled, divide the mixture into 12 and roll into balls.
  4. Place the breadcrumbs, plain white flour and egg (or vegan substitutinto 3 separate bowls. Coat each of the bonbons in flour, then the beaten egg followed by the breadcrumbs.
  5. Heat the oil in a large, wide, sturdy pan (no more than half fulto 180°Fry the bonbons until the outside is golden. You may need to do this in batches. Once cooked, drain the bonbons on kitchen towel.

To make the cherry sauce:

  1. Place the cherries in a pan with the sugar and thyme then bring to a simmer. Cook until the cherries have broken down and a syrup has formed.
  2. Remove the thyme and stir in the lemon juice. Blend into a smooth purée.

To serve:

  1. Serve the bonbons with the cherry sauce on the side and garnish with a few sprigs of watercress.



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