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Vegetarian Nut Roast with Sherry Mushroom Gravy

December 20, 2010

Vegetarian Nut Roast with Sherry Mushroom Gravy
Serve this savory, moist, and substantial nut roast with pride for the holidays. Top it off with lashings of Mushroom Sherry gravy (recipe below), and the most ardent carnivores will ask for seconds.

Vegetarian Nut Roast 

3 1/4 cups fresh wholemeal bread crumbs

2 medium onions chopped

2 cloves garlic minced
2 tablespoons olive oil
1 cup portabella mushrooms chopped
1/2 cup grated carrot
1/2 cup grated zucchini (courgette)
1 1/2 cup celery chopped
1/2 cup red pepper chopped
1/2 cup raw cashews chopped
1/2 cup raw sunflower seeds
1/2 cup raw walnuts chopped
3 large organic eggs beaten
teaspoon dried parsley
teaspoon dried sage
teaspoon dried thyme
teaspoon sea salt
drops of tamari to taste
pinch of freshly ground black pepper

1. Dry roast the cashews, sunflower seeds, and walnuts: On medium heat, dry roast the cashews in a pan for 2-3 minutes until they turn golden brown. Add a few drops of tamari and mix to coat the nuts. Turn them into a bowl to cool. Repeat the same process with the sunflower seeds and walnuts. Add the sunflower seeds to the cashews and set aside.
2. In a pan, heat the olive oil and saute the onions and garlic until translucent. Add the mushrooms and red pepper, and cook until soft. Remove from heat and cool. In a large bowl, combine the mushroom mix, carrots, zucchini, celery, walnuts, parsley, sage, thyme, eggs, salt and pepper. Stir in the bread crumbs. 
3. Coat a 9 inch loaf tin with vegetable non stick spray. Line with wax paper, and transfer the nut roast mixture into the tin. Bake at 350 degrees F for an hour.  

Mushroom Sherry Gravy

1 cup portabella mushrooms roughly chopped
1 medium onion chopped
1 clove garlic minced
1 tsp dried marjoram
1 tsp dried parsley
2 tablespoons olive oil
1 tablespoon butter
2 tablespoons unbleached flour
1 cup low sodium vegetable stock
1/2 cup dry sherry
sea salt and freshly ground black pepper to taste

1. Heat 2 tablespoons of olive oil in a pan and saute the onions and garlic until tender. Add the mushrooms and cook for a 3-5 minutes until they soften. Remove the mushrooms and set aside.
2. Adding a tablespoon of butter to the pan, stir in the flour, marjoram, parsley, salt, and pepper. Pour in the stock, stirring frequently, making sure there are no lumps of flour. Add the sherry, lower the heat, and cook for 10-15 minutes. Turn off the heat and cover to keep warm.

 

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