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Vegan Nut Roast
Ingredients
- 30g Dried Porcini mushrooms
- Small onion
- Rapeseed oil
- 1tsp Fennel seeds
- 2 Garlic cloves
- 2 Small leeks
- 150g shitaki mushrooms
- 150g Macadamia nuts
- 150g Spinach leaves, rinsed
- 150g Sourdough bread crumbs
- 150g Sourdough starter
- 100g Capers
- 50g Pine nuts
- Handful of chopped fresh parsley
- 1 teaspoon of sea salt
- 1 teaspoon of black pepper
- Coconut oil
- For the Garnish
- 10g Pink peppercorns
- 50g Dried cranberries
- 50g Pistachios
Kit
Method
- Start by soaking your dried porcini mushrooms in 200ml boiling water for 30 minutes
- Lightly fry 1 finely diced onion in a big generous glug of rapeseed oil or similar vegetable oil with 1tsp of fennel seeds
- Next, add the finely chopped garlic cloves, leeks (halved and finely sliced) and Shiitake mushrooms.
- Cook for a couple of minutes before adding the smashed macadamia nuts, spinach leaves, sourdough bread crumbs, sourdough starter, chopped capers, lightly toasted and roughly smashed pine nuts.
- Add in the soaked porcini and the water (or mushroom liquor), continue to stir on a fairly low heat to avoid the mixture catching and fry for 20 minutes until the mushrooms are cooked. Take off the heat.
- Stir in a big handful of chopped fresh parsley and taste for seasoning with salt and pepper.
- Line a large loaf tin with grease proof paper, then grease the paper with coconut oil
- Bake your Vegan Nut Roast for approximately 2 hours at 180°C. It should be lovely and crispy on the outside, soft but not soggy within. Leave to cool for approximately 10 minutes. Then using the greaseproof paper, gently lift the VNR out of the tin and flip over onto a board or large plate.
- Garnish with pink pepper corns, dried cranberries and shelled pistachios, lightly fried for a couple of minutes in a glug of coconut oil and drizzle over the top.
