Meat-free Christmas lunch

with Rachel Jamison

This month Rachel has a recipe for a meat-free Christmas lunch that might even keep the carnivores happy.

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Nut Roast with porcini mushroom and red wine gravy

For the nut roast

Ingredients:

200g fresh spinach chopped

250g unsalted mixed nuts

25g unsalted cashew nuts

1 carrot

1/2 chopped onion

200g tin tomatoes

50g sun dried tomatoes

1 flax egg (2 tbsp ground flax seed / 3tbsp water left for 5 mins)

100g Violife cheese – grated (available at Health and Herbs, Picton Arcade)

1/2 tsp dried sage

1/2 tsp fresh mint

1 1/2 tbsp chopped parsley

1 chopped garlic clove

1 tsp veg stock concentrate

(I use vegan boullion)

Sea salt and black pepper to

taste

Oil for greasing tin

Method

Pre heat oven to 180 degrees C / gas mark 4.

Blanch the spinach and drain well, then chop finely and set aside.

Put nuts in food processor and pulse until fine (but not to a powder).

Tip nuts into large bowl, add carrot, tinned and sun dried tomatoes, flax egg, vegan cheese, sage, mint, parsley, spinach, garlic, stock and seasoning and mix together.

Cut a piece of grease proof paper and line a loaf tin, grease it and pour mixture into tin, grease another piece and place over tin (to stop it burning).

Bake for about an hour, then turn out into a plate for slicing.

For Vegan red wine and porcini mushroom gravy

Ingredients:

1/2 packet of porcini mushrooms

2 tbsp medium – dark miso paste (available in large supermarkets, health shops and oriental food shops)

300ml of boiling water

2tbsp cold water

4 shallots or 1 small red onion

(finely chopped)

1 tbsp olive oil

3 tbsp corn flour mixed with 4 tbsp cold water to a smooth paste

450ml of hot vegan stock (I use boullion)

240ml red wine

2 tbsp sherry

1/2 tsp basil

1/2 tarragon (optional)

1 large bay leaf

Salt and pepper to taste

Method

Boil kettle – place dried mushrooms in a bowl, pour the boiling water on top, cover and set aside.

In a large saucepan on a medium heat sauté shallot/onion in oil until translucent.

Add stock then corn-flour paste and stir well.

Add wine, sherry and herbs, bring to boil stirring thoroughly to ensure no lumps form.

Lower heat and simmer until sauce is thickened, stirring often.

In a small bowl mix the miso with the cold water to forms smooth paste – set aside.

Add mushrooms and their soaking water (leaving out the gritty liquid at the bottom).

If gravy is too thick add more water/stock – if too thin add more corn-flour (mixed with a little cold water first).

Bring to boil again.

Blend gravy to your desired consistency (I use a hand whizzer).

Stir in miso paste (don’t allow gravy to boil again after the miso is added).

Taste, add more seasoning if you like.

This is the best gravy I’ve ever made – It is well worth the effort I promise! (it freezes well too so you can make ahead)

Serve the nut roast with your favourite veggies, homemade cranberry sauce and this delicious gravy.

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