Wild Mushroom Nut Roast

by Edward Daniel
Caption of Wild Mushroom Nut Roast. Image by Edward Daniel (c).

Years ago, I had nut roast – sometimes they would be off the mark; others would be just so exquisite that I would fall off my perch. In the absence of turkey at Christmas, a hearty nut roast is a perfect substitute. Though, it does appear to be derided in some quarters. This traditional dish combines various flavours yet is not too overpowering. I cooked it recently for friends over for our annual before we each respectively headed over to our parents. I wrap the nut roast in savoy cabbage so that it retains its moisture.

Caption of Wild Mushroom Nut Roast. Image by Edward Daniel (c).
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Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 2 large shallots, chopped finely
  • 4 tbsp peanut oil
  • 150g cherry tomatoes, chopped in two
  • 50g shiitake mushrooms, chopped
  • 50g oyster mushrooms, chopped
  • 50g chestnut mushroom
  • 100g peanuts
  • 100g hazelnuts
  • 100g brown breadcrumbs
  • 50g nutritional yeast
  • 100ml red wine
  • a few sprigs thyme leaves
  • 1 savoy cabbage

Instructions

1. Pre-heat oven at 180 degree Celsius.
2. Sauté the shallots in the oil until translucent.
3. Add the tomatoes and cook for about 2/3 minutes.
4. Add the mushrooms to the pan and for a couple of minutes.
5. Place the nuts in a chopper and roughly chop. Make sure that the nuts too not become too finely grounded.
6. In a large bowl combine the nuts, mushroom mixture and nutritional yeast. Add the red wine and thyme leaves and stir well.
7. Grease a loaf tin and line with baking paper.
8. Blanch 8 savoy cabbage leaves in boiling water for a couple of minutes until tender. Drain the water and cut out the bottom stem of the leaves.

Top tip – I normally cut out the bottom stem as this tends to be too thick.
Wrap the savoy cabbage leaves around the tin, one each side and one at the bottom.

9. Using your fingers spoon in the nut mixture into the loaf tin. Fold over the overhanging cabbage leaves over the top and place the remaining cabbage leaf on top.
10. Cover with foil and bake in the oven for about 30 minutes.

Notes

By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".

 

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