Vegan Strict Vegetarian Nut Roast à La Peta Food

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.

ALMOND & SESAME NUT ROAST WITH MUSHROOM-ONION SAUCE

Steps:

• Heat oil in a large skillet and fry the onion gently for 2-3 minutes. Add the rice and cook slowly for 5-6 minutes, stirring frequently.
• Add the vegetable stock, bring to a boil and then simmer for about 15 minutes, or until the rice is tender. Add a little extra water if necessary. Remove from the heat and transfer to a large mixing bowl.
• Add the carrot, leak, sesame seeds, almonds, cheese, eggs and herbs to the mixture. Mix well and season with salt and pepper. Transfer the mixture to a greased 1 lb loaf pan, levelling the surface. Bake in a preheated oven at 350-F degrees for about 1 hour, until set and firm. Leave in the pan for 10 minutes.
• To make sauce, melt the butter in a small saucepan and fry the onion until dark golden brown. Add the mushrooms and cook for a further 2 minutes. Stir in flour, cook slowly for 1 minute and then gradually add the stock. Bring to boil, stirring constantly, until thickened and blended. Season to taste.
• Turn out the nut roast, slice and serve on warmed plates with fresh vegetables, accompanied by the sauce. Garnish with sprigs of Italian parsley if desired.

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.

IRISH MASHED POTATOES

Steps:

• Boil potatoes until tender about 15 minutes.
• Meanwhile in another saucepan combine leeks and the milk.
• Bring to a simmer, stirring occasionally and cook until the leeks are tender, about 15 minutes.
• Drain Potatoes and return them to the pot, mash until smooth.
• Stir in Oil and warm leeks with the milk.
• Season to taste.