Harvest Vegan Nut Roast Food

PERFECT NUT ROAST

Steps:

• Put the nuts and stock cube into a food processor and blitz on the pulse setting until chopped into small pieces, but not fully ground. If you don't have a food processor, chop all the nuts as finely as you can.
• Preheat the oven to 200C/180C Fan/Gas 6. Lightly oil then line the base of a 900g/2lb loaf tin with baking paper.
• Heat the oil in a large frying pan and gently fry the onion, celery, leek and carrots for 5 minutes, or until softened, stirring regularly. Add the garlic and cook for a few seconds more.
• Tip into a mixing bowl and stir in the cashew nut butter. Add the chopped nuts, chestnuts, cranberries, parsley, lemon zest, soya or almond milk and salt. Season with lots of ground black pepper and stir until thoroughly mixed.
• Spoon the mixture into the prepared loaf tin. Press down with a spoon firmly to compact the mixture. Cover with foil and bake for 30 minutes. Remove the foil and bake for a further 20 minutes, or until the loaf is hot throughout and lightly browned.
• Remove the tin carefully from the oven and cool for 5 minutes before loosening the edges of the loaf with a table knife and turning out onto a board or platter. Cut into thick slices and serve hot with vegan gravy.

VEGAN NUT ROAST

Steps:

• Cook the pearl barley with the stock cube according to pack instructions. Reserve 4 tbsp of the cooking stock, then drain the grains well.
• Bring a large pan of salted water to the boil, then add the parsnips, and cook until really soft. Drain well, tip back into the pan to steam dry for a few minutes, then roughly mash. Mix the ground linseeds with the reserved stock water, and leave to go gluey.
• Put 2 tbsp of the oil in your largest frying pan with the onions and garlic. Fry gently until soft and golden, then stir in the mushrooms, rosemary and sage. Fry the mushrooms until they're golden too, and any liquid that comes out has evaporated. Scrape into a big mixing bowl and set aside to cool.
• Grease a 22-24cm savarin or ring tin generously with oil. If it's not a non-stick tin, line it with thin strips of overlapping baking parchment.
• Add the mashed parsnip, cooked pearl barley, gluey seed mix, grated vegan hard cheese (if using), chopped parsley and whole hazelnuts to the fried mushroom mixture. Season generously with salt, then mix everything together really well.
• Spoon the filling into the tin, and press down firmly to fill the tin and flatten the top. Bake straight away or keep in the fridge for up to 24 hrs before baking.
• Heat the oven to 200C/180C fan/gas 6 and cover the tin with foil. Bake for 45 mins, until a skewer poked into the centre of the mixture comes out piping hot.
• Use a small palette knife or cutlery knife to release the filling all the way around, then sit a serving plate on top and flip over. Carefully lift off the tin, and top the wreath with some parsnip crisps if using and whole pumpkin seeds to serve - plus some extra rosemary sprigs if you like. Slice into wedges and enjoy.

VEGAN NUT ROAST (GLUTEN-FREE OPTION)

Steps:

• Preheat oven to 375 degrees F.
• In a food processor, grind nuts and seeds until ground up into crumbles. Feel free to use the food processor to dice and grate other ingredients as well.
• Heat oil on non-stick pan on medium high heat and cook onion and garlic for a couple of minutes.
• Add in carrots and mushrooms and cook for another couple of minutes.
• Mix in miso paste into the vegetables. Turn heat off.
• Add all ingredients into a large mixing bowl and mix well.
• Grease a loaf pan and add the mixture into the loaf pan. If you don't have a loaf pan, simply line a baking sheet and shape your mixture into a loaf.
• Cover pan with aluminum foil and roast at 375 degrees for 40 minutes.
• Meanwhile, make a glaze or gravy (your choice). If making the glaze, add glaze ingredients into a small bowl and mix well. IF making a gravy, feel free to follow this recipe here.
• After 40 minutes, take the nut roast out, remove the foil and spread half the glaze on top.
• Add back into the oven and roast for another 5 minutes, uncovered.
• Take out of the oven and spread the rest of the glaze on top. Let it cool for at least 10-15 minutes before cutting and serving.
• If serving with gravy, top each slice with some gravy when ready to serve. Enjoy!

HARVEST VEGAN NUT ROAST

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly oil a loaf pan.
• In a medium size frying pan, saute the chopped celery and the onion in 3 teaspoons water until cooked.
• In a large mixing bowl combine the celery and onion with walnuts, pecan or sunflower meal, soy milk, basil, oregano, bread crumbs, salt and pepper to taste; mix well. Place mixture in the prepared loaf pan.
• Bake for 60 to 90 minutes; until the loaf is cooked through.

EASY VEGAN NUT ROAST

Steps:

• Combine the flaxseeds with 4 tbsp water in a small bowl, and leave to thicken. Heat the oven to 200C/180C fan/gas 6. Toss the squash in a roasting tin with 1 tbsp olive oil, the za'atar, cumin and coriander. Cover the tin with foil and roast for 30-35 mins, or until the squash is tender but still holding its shape. Oil a 900g loaf tin and line with baking parchment.
• Heat the remaining oil in a frying pan, and fry the onion, celery and mushrooms for 10-15 mins, or until softened. Stir in the garlic and miso paste.
• Tip the pistachios, chestnuts, breadcrumbs and parsley into a bowl, then stir in the flaxseed mixture, fried veg and roasted squash. Season well.
• Put the cranberries in a pan with the sugar and cook for 3-4 mins, or until the sugar has dissolved and the cranberries are just starting to soften. Spoon into the base of the loaf tin, then leave to stand for 5 mins to set slightly. Top with the nut roast mixture, patting it down firmly and smoothing the top with the back of a spoon. Cover with foil and bake for 25 mins, then uncover and bake for 25 mins more. Leave to rest for 15 mins, then invert onto a serving plate, removing the parchment. Top with extra chopped pistachios and pomegranate seeds, then serve.

HARVEST VEGAN NUT ROAST

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly oil a loaf pan.
• In a medium size frying pan, saute the chopped celery and the onion in 3 teaspoons water until cooked.
• In a large mixing bowl combine the celery and onion with walnuts, pecan or sunflower meal, soy milk, basil, oregano, bread crumbs, salt and pepper to taste; mix well. Place mixture in the prepared loaf pan.
• Bake for 60 to 90 minutes; until the loaf is cooked through.