VEGAN NUT ROAST
Combine root vegetables with mushrooms, grains, hazelnuts and fresh herbs to make this stunning vegan centrepiece. Top with parsnip crisps for added crunch
Provided by Sarah Cook
Categories Main course
Time 2h5m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 314 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 0.5 milligram of sodium
GRAPE-NUTS VEGETARIAN ROAST
I found this recipe on vegefood.com and have made it so many times. We were vegetarians but eat meat again now. However, we still love the vegetarian recipes we used to make. My mom and sisters are all vegetarians so I make these old recipes when they come to dinner.
Provided by OceanLuvinGranny
Categories Grains
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Combine all ingredients except gravy and mix well.
- Let stand 20 minutes.
- Transfer to a 9x13 pan sprayed with non-stick spray.
- Bake uncovered at 350°F for 45-50 minutes or until golden brown and set (be careful not to burn as cooking time can vary with ovens).
- Let stand 5 minutes before serving.
- Cut into squares and top with brown or mushroom gravy.
Nutrition Facts : Calories 194.6, Fat 6.4, SaturatedFat 1.1, Cholesterol 52.9, Sodium 671, Carbohydrate 29.2, Fiber 4.6, Sugar 5, Protein 8.5
VEGAN NUT ROAST & STUFFING
This recipe was one of the Thanksgiving recipes featured in our October/November 2007 newsletter. It was adapted from a recipe from PeTA and was found at http://www.boutell.com/vegetarian/thanksgiving.html.
Provided by Vegetarian Network
Categories Fruit
Time 1h
Yield 1 loaf, 6 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 572.9, Fat 41.1, SaturatedFat 7.8, Sodium 251, Carbohydrate 44.2, Fiber 4.1, Sugar 7.8, Protein 13.5
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