Directions (to prepare hangi pit):

1. Dug hangi pit which is a hole in the ground here, that is about 600 millimeters by 500 millimeters
   And it’s about 400 millimeters deep
2. Loaded it with newspaper on the bottom
3. Put twigs and smaller sticks on top of the newspaper as kindling
4. Laying a lattice work of bigger pieces of wood on the top to make a stack to put our hangi stones on top
5. Stacking the volcanic rocks on top of the wood stack
6. Pile them in a way that when the fire is burning and the rocks are getting hot, they all drop into the pit and the rocks end up hot at the bottom of the pit
7. Set fire to the paper to get it burning
8. This is probably going to take about 2 or 3 hours to burn down, to keep these rocks hot

1. Mix the water in with the egg replacer and make a nice thick paste
2. Put the frying pan on
3. Add a couple of tablespoons of oil
4. Cutting the onion up
5. Sauté the onions
6. Sweeten the onions
7. Cut 2 capsicums into squares
8. Sweeten them up with the onions
9. Sweeten until they’re separate and become a bit transparent
10. Finely chopped 3 sticks of celery
11. Peeling the apples (you can replace the apple with apple juice if you want)
12. Grated the apple
13. Peeling the onion then cut halfway
14. Mix in the whole 2 cups of breadcrumbs with grated apple
15. Mix them with the fork
16. Mix some of the herbs in (1 teaspoon each)
17. Put a few shakes of salt and pepper into the stuffing mix
18. Add a little bit of water
19. Add ½ a cup of breadcrumbs
20. Keep the stuffing mixture moist
21. Add a few more breadcrumbs, another ¾ of a cup
22. To finish off our stuffing, add the capsicum and onion mix
23. Add the “no-egg.”
24. Keep blending
25. Add a little bit more thyme to the mix
26. Add pinch more sage
27. Mix it

1. Cut the vegan ham very careful (we’re going to unroll the roll)
2. You make a sheet about ¼ inch to 3/8 of an inch thick
3. Add the stuffing
4. Coat the whole roll
5. Roll carefully
6. Hold it
7. Bind it with a piece of string, and we’re basically just tying it to keep it all together
8. Trim off the end
9. Put that on a plate
10. Baste it with a bit of vegan hickory sauce which is a barbecue sauce that has a smoked
    Hickory type flavor
11. Wrap it in tin foil before it goes into the hangi basket
12. Spread it over
13. The remainder of the stuffing which is going into tin foil to be wrapped and
    Cooked in the hangi

1. Peel the kumara (sweet potato) and the sweet corn
2. Scrape the pumpkin seeds out
3. Grate the potato
4. Cut the cabbage into strips
5. Put grated potato and cabbage into the pumpkin
6. Put some garlic in there
7. Bind our pumpkin up to stop the lid popping off

1. Line the basket with tin foil
2. Put vegan ham roll, stuffed pumpkin, kumara (sweet potato), sweet corn, potato, some garlic cloves, the remainder of our stuffing, silver beet leaves or swiss chard into the basket
3. The vegan ham roll goes on the bottom
4. Put these next to each other
5. Put the potatoes around the outside
6. Put our cloves of garlic through
7. Put sweet corn
8. Put our cabbage and leaves on top
9. One final layer of tinfoil on the top
10. Put the basket top of the rocks
11. Used cloth and sacks which are soaked in water, which are covered over the food over the baskets and covering the entire pit
12. The earth from the hole of the pit is put on top of the pit to seal any escaping steam
13. And with the heat retention, the food cooks in over 2–3 hours
14. Maintain the pit so that there is no steam escaping to keep the heat inside, to keep the food cooking
15. After about 3 hours – the food cannot be overcooked – it is then excavated, and the food is removed, taken to table and served to family and friends