Wild Mushroom Nut Roast with fluffy quinoa, peanuts, coconut, thyme, oregano, marjoram, garlic and citrus lemon.
Prepare to plunge into oblivion as you savour the exquisite flavours of my Roast.
This dish is a vegan showstopper. It will obliterate any belief that plant-based cuisine can’t be super nourishing.
When to Make This Recipe:
Make this:
- When you’re planning a lush Sunday roast for the family
- When you’re in need of an exquisite centrepiece to satiate your appetite before an afternoon nap during the holidays. This Wild Mushroom Nut Roast is the perfect solution
- When you’re on the hunt for a fantastic option to include in your dinner planning for a busy week ahead, providing a hearty, sustaining meal
Inspiration Behind the Recipe:
I was first inspired to create this Wild Mushroom Nut Roast when hosting our annual festivities party with friends. The combination of fluffy quinoa, peanuts, coconut, and a medley of aromatic herbs like thyme, oregano, and marjoram creates a dish that is both intoxicating and irresistible.
This Wild Mushroom Nut Roast is not only vegan, but also gluten-free, making it a versatile and inclusive option for any gathering. The addition of wild mushrooms, citrus lemon, and garlic elevates this roast to a new level of nourishment and flavour.
Recipe highlights:
- Vegan and gluten-free, a show-stopping main course
- Flavoured with a combination of aromatic herbs like thyme, oregano, and marjoram
- Combines fluffy quinoa, peanuts, coconut, and wild mushrooms for a hearty and satisfying dish
- Ideal for a special occasion, such as a Sunday roast or holiday gathering, or a nourishing meal for a busy week ahead
What equipment to use:
For this recipe, I suggest:
Pressure cooker
Stove
High-speed blender
Chopper
Oven
What to do next:
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
Love.
Edward x
Ingredients
- 75g quinoa
- 200ml filtered water
- 1 shallot, chopped
- 2 garlic cloves, minced
- 2tbs olive oil
- 250g mushrooms (chestnuts, shiitake, oyster, morels, girolles, (chanterelles))
- 75g peanuts, chopped
- 25g coconut flakes
- 40g oats
- 25g flaxseeds
- Few sprigs of thyme, chopped
- 1tbs marjoram
- 1tbs oregano
- 1/2 lemon, juice and zest
- 3tbs filtered water
- 1tbs olive oil
- Season to taste
Instructions
- Pressure cook the quinoa in water for 12 minutes. Set to one side.
- Pre-heat oven to gas mark 180 degrees Celsius or if convection oven to 160 degrees Celsius.
- Sauté the shallot in the oil until translucent. Add in the chopped mushrooms and cook for a few minutes. Allow the water to sweat from the mushrooms and reduce in size.
- In a blender roughly pulse the peanuts. Transfer to a large mixing bowl with the quoin and herbs.
- A high-food processor pulse the flaxseeds and oats until fine. Add to the mixing bowl with the shallot and mushrooms.
- Pour in the lemon juice, oil and water.
- Season to taste.
- Line a 7-inch cake tin with oil and parchment paper.
- Fold the wild mushroom nut roast into the tin. Cover with aluminium foil and place in the oven.
- Roast the nut roast in the oven for 25 minutes. Remove from the oven.
- Serve warm with some vegan gravy.