Wild Mushroom and Nut Roast
Veg Life Staff
FOR THE GRAVY - There is a link to Jamie Oliver's recipe in the recipe post. I omitted the Marmite and reserved the vegetables after straining to add to my nut roast.
FOR THE NUT ROAST:
Tbl Vegan Margarine
Stalk of Celery
. of Wild Mushrooms
or Baby Bella Mushrooms, coarsely chopped
Sage and/Thyme to taste
plus more as needed
Tbl Ground Flax plus 3 Tbl Water
allow to sit for 15 minutes
Cut into 1/2" cubes
Prepare the vegan gravy (link to Jamie's recipe in the post).
In a large saute pan, melt the vegan margarine and add the onion, celery and leek. Add the herbs. Saute until almost tender.
I also added the reserved vegetables left over from straining the gravy.
Add the white wine and cook until the alcohol burns off.
Add the mushrooms and saute for a few minutes.
Remove from the heat and stir in chestnuts and walnuts.
In a large bowl, add the breadcrumbs and transfer the nut mixture as well.
Add the flax meal mixture.
I like to heat the broth and slowly add to the bread cubes just until moistened. Do not add too much or this roast will not set, nor will it slice.
Evenly distribute the mixture among mini loaf pans or muffin cups that have been prepped with cooking spray and press to compact.
Bake for 20-40 minutes depending on the size of the pans.
Allow to cool in the pans for at least 5 minutes before removing. Much like a traditional meatloaf, these firm up as they cool slightly.
Top with the vegan gravy and serve with mashed potatoes and a vegetable, such as freshly steamed green beans.
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