#nut roast

Squash, Chestnut and Hazelnut Nut Roast Wreath (Vegan)

Vegan Nut Roast With Bread Dumplings And Creamy Onion Sauce

https://quitegoodfood.co.nz/25-vegan-christmas-main-course-recipes/

So you’ve had a few days to get over the fact your office crush didn’t even look at you at the work Christmas party. Don’t take it personally. He wasn’t the only one who averted his eyes when he saw the woman who was you lying face down in a pile of her own vomit and tiramisu.

Hold tight the pheonix pub for giving me some nut roast and vegan gravy for freeeeeeee. I like kind strangers

Mushroom, cranberry and chestnut loaf It is indeed delicious! Here’s how to make it: -soak 12g dried wild mushrooms in hot water (just to cover them) for about 30 mins, then drain them through a sieve, reserving the soaking juice. Remember to rinse the mushrooms as there is usually a little grit, then chop them up into small pieces. -whilst the mushrooms are soaking, put 20g chia in a small bowl and add about 50ml water to make ‘chia eggs’. -sauté 100g diced onion with two large cloves crushed garlic, dried rosemary and thyme and a 230g punnet of diced chestnut mushrooms in a splash or two of the delicious dried mushroom soaking liquor. You could alternatively use coconut oil if you want to add some more healthy fats. -add the chopped dried mushrooms along with about 200g leftover cooked wholegrain rice and quinoa (I used a mix of the two) and the rest of the mushroom soaking liquor. The liquor will absorb into the rice and veggies as they cook, like when cooking risotto. -roughly chop about 150g mixed nuts and add them to the pan along with some sea salt and black pepper, lemon juice and a little cinnamon and nutmeg and mix to combine. -whilst the mixture is cooking, chop 100-150g (depending how much you like them, really!) fresh cranberries in half and keep to one side. -once the mixture in the saucepan has absorbed all the liquor and everything has softened nicely, add in 100g crumbled cooked chestnuts, your chia mixture, about 50g fresh breadcrumbs and 50g mixed dried cranberries, chopped dried apricots and raisins. Stir to mix. -spray a loaf tin or loose-bottomed cake tin with coconut oil and then put your fresh cranberries in the bottom of it. I also sprinkled them with a little Truvia because they’re quite sour. Pour in your nut roast mixture, press it down in the tin (to help ensure it holds together) and bake at 200 Celsius for about 45 mins. -Let the nut loaf cool in the pan to firm up before turning it out, then use a sharp knife to slice it up however you like. I made this into 12 portions. Enjoy!

Mini Butternut Squash Nut Roast Cups with Cranberry Sauce (Vegan & Gluten-Free)