Nut, Bean and Mushroom Loaf
Posted on November 29, 2015 by The Gourmet Vegan - No Comments
Nut, Bean and Mushroom Loaf
Loaves and roasts are key to my lifestyle. I love nothing more than a good Sunday roast, and usually these happen on more days than just Sundays. Not only is a good loaf the perfect accompaniment for a roast dinner, especially when smothered with a good vegan gravy, I think they are just as wonderful sliced up and used as a sandwich filling or fried up and used in a tasty hash.
 90 Minutes |
 Serves 3-4 |
 ? kcal per serving |
INGREDIENTS
2 tablespoons coconut oil
1 large onion, finely chopped
1 large stick celery, finely chopped
1 large carrot, finely chopped
2 cloves garlic, minced
120 g mushrooms, roughly chopped
1 tin butter beans, drained
80 g (uncooked weight) brown rice, cooked and left to cool
1 vegetable stock cube dissolved in 50 ml hot water
125 g cashews, chopped
2 tablespoons ground almonds
2 tablespoons breadcrumbs
1 teaspoon dried thyme
1 teaspoon English mustard
1 tablespoon vegan margarine
1 tablespoon gram flour
1 tablespoon soy protein powder (optional)
METHOD
Preheat the oven to 200 degrees Celsius ( 400 F ), Gas Mark 6
1. Start by frying the onion, celery and carrot in the coconut oil over a medium heat until the onion start to soften. Add the mushrooms and garlic and continue to fry until the mushrooms have released some water, have softened and cooked through.
2. Pour the mixture into a large bowl and mix in all the other ingredients. The texture should be sticky but not too wet.
3. Transfer to a lined and greased loaf tin, smooth the top and bake in the oven for 50-60 minutes, and when the top is crisp and golden.
RECIPE NOTES
Experiment with different nuts and pulses to mix up the textures.
RECIPE TIPS
For an even crispier topping, brush with melted vegan margarine after cooking and then put back in the oven for a further 5 minutes.
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
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Mushroom, Tofu and Kidney Bean Sausages
Posted on August 22, 2014 by The Gourmet Vegan - No Comments
I have been experimenting with different combinations of flavours and textures to come up with a simple but delicious new sausage recipe. I have to admit, there are a couple of new combinations that I feel will also be coming your way, but for now, these are one of the most incredible tasting sausages I have yet to produce. Texture is just as important as flavour in any recipe, and with one bite of these sausages you will see why you will want to make them very often indeed. I taste tested these with 3 non-vegans who thought they were delicious. You can’t say better than that. Enjoy x
The Ultimate Baked Bean and Vegetable Burger
Posted on October 1, 2013 by The Gourmet Vegan - No Comments
The Ultimate Baked Bean and Vegetable Burger
I love baked beans and always have a few tins in the cupboard. Not only are they perfect for when you want a quick lunch, but also great for using as a quick ingredient for a more substantial meal. These baked bean and vegetable burgers are absolutely delicious, full of flavour and have the most incredible texture. When you next reach for a tin, why not try these wonderful burgers. I am sure these are going to get incredible feedback.
| 50 Minutes |
Makes 4-6 |
? kcal per serving |
INGREDIENTS
1 tablespoon vegetable oil
1 medium onion, chopped
2 cloves garlic
250 g ( 9 oz ) cabbage
Pinch salt
50 ml ( 2 fl oz ) water
½ teaspoon black pepper
½ teaspoon thyme
½ teaspoon sage
½ teaspoon caraway seeds
1/4 teaspoon smoked paprika
1/2 fresh chilli (optional)
1 x 400 g ( 14 oz ) tin baked beans in tomato sauce
4 tablespoons chickpea flour
METHOD
Preheat the oven to 200 degrees Celsius (400 F) Gas Mark 6.
Begin by processing the onion, garlic and cabbage in a processor until very finely chopped.
Heat the oil heat, over a medium heat, and fry the mixture, with a pinch of salt, for 5-6 minutes until the vegetables start to soften. Add 50 ml water, reduce heat to low, and continue to cook until the onions have started to caramelise and the mixture is softened.
Next, add the seasonings and the tin of baked beans and continue to cook for a further 1-2 minutes. At this stage check for seasoning.
Add in the chickpea flour and combine well. You will now have a thick burger mixture.
Allow for the mixture to cool and then shape into 4 large or 6 medium burgers.
Place on a greaseproof baking sheet and bake for 35 minutes, turning once halfway through cooking.
RECIPE NOTES
The chickpea flour can be substituted for plain flour, however, the burgers will not hold together as well, and so care should be taken when cooking.
RECIPE TIPS
Once shaped, these burgers are suitable for freezing. Why not make a few batches at a time.
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
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