holiday nut roast with vegan gravy

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By: Adam Guthrie
Adam Guthrie is the founder of ifeelgood.com.au an online Whole Food Plant Based Cooking School. Adam is a qualified chef who had a heart attack at age 39. He changed his diet to whole food plant ...

holiday nut roast vegan gravy entree

Heat an oven to 180 degrees celsius.

Entrees | Serves 4

Prep. Time: 30 min. | Cooking Time: 45 min.

Place a 1/3 cup of almonds, 1/3 cup cashews, 1/3 cup walnuts in a food processor and chop until they look like rough bread crumbs, then place in a large mixing bowl. Add 500g tofu and 2 cups of cooked rice. Mash with your hands until they resemble a “ricotta” consistency.


Finely chop 1 onion. Finely chop 2 garlic cloves. Finely chop 10 mushrooms. Finely chop 1 tbsp rosemary. Finely chop 1 tbsp fresh sage.

Heat a frying pan on a high heat. Add 1/2 cup water. Add the onions and garlic. Sauté until the water evaporates. Add the mushrooms. Add the rosemary. Add the sage. Saute until the mushrooms are soft. Add all the sautéed vegetables to the nut, tofu and rice mixture. Add 3 tbsp tamari. Mix well. Season with salt and pepper to taste.

Line a rectangular loaf tin with baking paper. (Ensure all sides are lined and that there is plenty of paper overhanging the tin to fold over and enclose the top). Spoon in the nut roast mixture. Fold over the excess baking paper to completely cover the top of the mixture.

Bake for 45 minutes at 180 degree celsius, remove from the oven let stand for 5 minutes. Place the roast on a chopping board or platter. Slice and serve. (its great served hot or cold)

INGREDIENTS

For the Nut Roast

  • 1/3 cup almonds
  • 1/3 cup cashews
  • 1/3 cup walnuts
  • 500g tofu
  • 2 cups cooked brown rice
  • 1 onion
  • 2 garlic cloves
  • 10 medium mushrooms
  • 1 tbsp fresh rosemary
  • 1 tbsp fresh sage
  • 3 tbsp tamari
  • salt and pepper to taste
  • Baking paper

For the Gravy

  • 1/4 cup whole wheat flour
  • 1/4 cup olive oil
  • 2 cups water
  • 2 tbsp soy sauce

Check this recipe >> baked sweet potato with chili beans, guacamole & cashew sour cream