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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