The Best Vegan Nut Roast Gravy In One Food

SAVORY VEGAN NUT ROAST

Steps:

• Coat the bottom of a large skillet with 2 tablespoons of olive oil and place it over medium heat. When the oil is hot, add the mushrooms in an even layer.
• Let the mushrooms cook for about 5 minutes, until browned on the bottoms, then flip and cook them for 5 minutes more. Remove the mushrooms from the skillet and transfer them to a plate.
• Add the remaining tablespoon of oil to the skillet. Give it a minute to heat up, then add the onion, carrots and celery.
• Cook the veggies for about 5 minutes, stirring frequently, until softened up a bit.
• Add the garlic to the skillet. Cook it for about 1 minute, until very fragrant.
• Return the mushrooms to the skillet and add the thyme, sage, rosemary, and sherry. Bring the liquid to a boil.
• Lower the heat and allow the sherry to simmer for about 4 minutes, until most of it has evaporated. Remove the skillet from the heat and let the mixture cool a bit while you gather the remaining ingredients.
• Preheat the oven to 350°F and lightly oil a 9-inch loaf pan.
• Transfer the mushroom mixture to the bowl of a food processor fitted with an s-blade. Add the breadcrumbs, walnuts, pecans, sunflower seeds, flaxseed, black pepper, and balsamic vinegar.
• Pulse the food processor until the ingredients are finely chopped and well mixed, stopping to scrape down the inside of the bowl as needed.
• Taste-test the mixture and season it with salt to taste.
• Transfer the mixture to the prepared loaf pan. Smooth out the top with a spoon.
• Place the pan into the oven and bake the roast for about 55 minutes. It should have darkened and firmed up when it's done. You can test it by inserting a toothpick into the center. It will come out hot when the roast is done.
• Transfer the roast to a cooling rack and let it cool in the pan for at least 15 minutes before carefully removing and slicing it.
• Transfer slices to plates. Serve alone, or topped with vegan gravy.

NUT ROAST

Steps:

• Make the chia eggs: In a bowl, combine the ground chia seeds and water. Mix to combine and let thicken at least 10 minutes.
• In a food processor, pulse the walnuts, brazil nuts and cashews into a nut-meal like substance. Set aside.
• Preheat oven to 350F/175C. Line a 9-inch loaf pan with parchment paper with overhang on both of the long sides.
• Bring a large deep skillet to medium-high heat, add the olive oil, onion, garlic and mushrooms. Cook, stirring often, until softened, about 10 minutes. Add the sage, nutritional yeast, tamari, tahini, rosemary, thyme, oregano, and sea salt. Mix to combine.
• Add the mushroom mixture to the food processor with the nuts and pulse a few times until the mixture is well combined, ground, and slightly doughy in texture.
• Transfer the mixture back to the skillet (with the heat off) and add the chia eggs and cooked brown rice. Mix everything to combine. Scoop the nut roast mixture into the prepared loaf pan and press gently to create a smooth, even surface.
• Bake the nut roast in the oven for 50 minutes, or until lightly golden around the edges and on the top. Let cool slightly in the pan, about 10 minutes, to solidify before serving.
• To make the mushroom topping (optional): melt vegan butter in a skillet on medium high heat and add the cremini mushrooms. Cook, stirring often until the mushrooms have browned and turned golden in colour, about 12 minutes.
• To make the vegan gravy: In a small saucepan, melt the vegan butter on medium heat, add the vegetable broth, miso, onion powder, tamari and nutritional yeast, Whisk to combine. Add the corn starch and whisk again. Simmer on low heat until the gravy has thickened, approx. 8-10 minutes.
• Serve the nut roast on a platter topped with the mushroom topping and vegan gravy on the side.

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.

EASY VEGAN GRAVY

Steps:

• Heat the miso paste in a saucepan with 800ml water. Whisk to dissolve, then bring to a simmer. Add a little more water if needed.
• Mix the cornflour with 2 tsp water until smooth, then stir a little of the mixture into the miso. Let it bubble and thicken, stirring occasionally. If the gravy isn't thick enough, add an extra splash of the cornflour mixture.
• For extra richness, add the nut butter (if using) to the mixture and stir well. Season to taste, then serve.