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.
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Broad Bean Mayonnaise Sandwich Filling
Posted on August 17, 2013 by The Gourmet Vegan - No Comments
Broad Bean Mayonnaise Sandwich Filling
The idea of this sandwich filling actually came about whilst I was making a different recipe. I had just steamed the beans, ate one to be sure that they were cooked when I was reminded of a taste that I could not pick out. Asking a non-vegan friend what the taste reminded them of, I knew I had tasted something like this before. Egg Yolk! Surprisingly the taste and texture of the kernel (without skin) is very similar. I also noticed that the older the bean, the more eggy the taste became. The rest was quite easy. Using the black salt technique to add more of an egg flavour and blending it all together with a homemade mayonnaise made for the perfect sandwich filling. Here it is for you to try. I already know, you will LOVE it.
| 20 Minutes |
Serves 2 |
? kcal per serving |
INGREDIENTS
160 g ( 6.5 oz ) broad beans (use larger beans and not baby beans for this dish)
4 tablespoons vegan mayonnaise, shop bought or recipe here
1/2 teaspoon black salt ( kala namak )
METHOD
1. Steam the broad beans until tender and put to one side to cool.
2. When cool, place in a processor and whiz until coarsely chopped.
3. Add to a bowl with the mayonnaise and black salt and mix together well.
4. If the mixture is a little too dry, add a dash of non-dairy milk of your choice.
This is now ready to use.
.
RECIPE NOTES
Black salt loses it’s flavour quite quickly, so be sure to make this when you are going to use it straight away. If you do want to make this in advance, and keep in the fridge, mix in the black salt just before serving.
RECIPE TIPS
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Vegetable, Chickpea and Tofu Loaf with Cashews
Posted on April 24, 2013 by The Gourmet Vegan - No Comments
Vegetable, Chickpea and Tofu Loaf with Cashews
This is a simply incredible loaf which is perfect at any time of the day. Served hot with gravy or cold with a salad and pickles, the taste and textures will want you reaching for another slice. This will be one that you will always turn to when you want something tasty.
| 2 Hours |
Serves 4-6 |
? kcal per serving |
INGREDIENTS
250 g ( 9 oz ) leeks, tough ends discarded and then finely chopped
1 tablespoon vegetable oil
1 tablespoon vitalite, or other vegan spread
150 g ( 5 oz ) mushrooms, chopped
1 medium red pepper, chopped
2 cloves garlic, minced
1 400 g ( 14 oz ) tin chickpeas, drained
1 medium carrot, grated
200 g ( 7 oz ) potatoes, steamed and mashed
1 teaspoon English mustard
1 200 g ( 7 oz ) firm tofu
50 g ( 2 oz ) breadcrumbs
2 sun dried tomatoes, chopped
2 tablespoons tamari or soy sauce
1/2 teaspoon black pepper
30 g ( 1.5 oz ) cashews, lightly crushed
METHOD
1 Heat the oil and vitalite in a frying pan over a medium heat and when melted add the leeks. Cook for 5 minutes and then reduce the heat to medium/low and cook for a further 10 minutes until the leeks have become very soft.
2 Add the mushrooms, red pepper and garlic and continue to cook on medium/low for a further 10 minutes.
3 Add 1/2 of the chickpeas, the grated carrot and cook again for a further 5 minutes until everything is combined and soft.
NOW – Preheat the oven to 180 degrees Celsius. (350 F), Gas Mark 4
4 Remove from the heat and stir in the mashed potato.
5 Turn out into a large bowl.
6 Next, in a food processor, add the rest of the chickpeas, mustard, tofu, breadcrumbs, sun dried tomatoes, black pepper and tamari and process until the mixture has become very combined.
7 Place into the bowl with the other ingredients and mix well and then place the mixture into a greased and lined loaf tin.
8 Bake for 30 minutes uncovered. Remove from the oven and cover gently with foil and then put back into the oven for 20 minutes.
9 Remove the foil cover and place back into the over for a further 10 minutes.
10 Lastly, turn out onto a baking sheet, top side down, and place back in the oven uncovered for a further 15-20 minutes.
11 Leave to cool to room temperature before carving and serving.
If you are serving hot, carve and then reheat the slices in the oven at 180 degrees for 10-15 minutes until heated through.
RECIPE NOTES
A mix of half cashews to half pistachio nuts makes for a good tasty alternative.
RECIPE TIPS
If you wish to freeze the loaf, allow to cool, slice and then individually freeze the slices. These can be reheated from frozen in the oven
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