Vegan Nut Roast Food

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.

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:

• If you don't have cooked brown rice on hand, make that first as you'll need up to 45 minutes. I would recommend cooking the recipe the day before and storing in the fridge overnight for best resutls.
• When you're ready to proceed, preheat the oven to 350 F and line a standard-sized loaf tin with parchment paper so it sticks out over the sides.
• Mix the ground flax with the water in a small bowl and set side for a few minutes.
• Heat the oil or butter in a large frying pan or saucepan on the stovetop over medium heat.
• Add the mushroom, garlic, onion, celery, salt and pepper.
• Saute the veggies for about 4-5 minutes, stirring often, then add all of the herbs and spices, stir well, and cook for another 2-3 minutes.
• Stir in the tamari or soy sauce and tomato paste. Turn off the heat.
• While the veggies are cooking, add the oats, pecans and walnuts to a food processor and process into a grainy consistency. You don't want them totally pulverized but they should be fairly broken down. A few larger pieces left behind are ok.
• Add the cooked rice and flax egg to the food process and pulse a few times to combine. Again, don't completely pulverize it, we want some texture in the final loaf.
• Dump the contents of the food processor into the pot and stir well until it's thoroughly combined.
• Firmly press the mixture into the lined loaf pan, using your hands or the back of a wooden spoon to press and flatten.
• Either prepare the cranberry sauce or mix the tomato glaze ingredients together in a dish.
• Spread either the cranberry sauce or tomato glaze evenly over the loaf.
• Bake for 60 minutes.
• Remove from the oven and let sit in the pan for 10 minutes. Use the edges of the parchment paper to lift the loaf out of the tin and onto a cooling rack.
• Let cool for an additional 20-30 minutes before carefully slicing. The long it sits the firmer it will be and better it will hold together. Don't worry, it will still be hot when you slice it open!
• Enjoy right away or see notes for storing.

VEGAN NUT ROAST & STUFFING

Steps:

• For the roast: Cook the onion and garlic in the oil until tender and remove from heat.
• Chop the cashews and cut up the bread.
• Add cashews and bread to the onion, then add remaining ingredients.
• Add half of mixture to a small loaf pan (add parchment paper if not non-stick).
• For the stuffing: Mix all ingredients.
• Add the stuffing to the loaf pan.
• Top with remaining roast.
• Place the pan on a baking sheet and bake at 400 for 30 minutes or until the top has browned.
• Let cool for a few minutes, then turn out.
• The roast refrigerates well and can be frozen for a few months and microwaved.