A festive, filling and nourishing dish for the plant-based among us, and a delightful surprise for those who aren’t (yet 😉)…!
Ingredients:
2 cups raw mixed nuts - cashews, almonds, walnuts, pecans, brazil nuts
1 cup button mushrooms
1 medium onion, finely chopped
2 stalks celery finely chopped
1 cup grated carrot
2 tbsp olive oil
1 tsp crushed garlic
¼ cup tomato paste
2 tbsp dark soy sauce
1 â…” cups vegan breadcrumbs
2 tbsp ground flaxseed meal
1 tsp garlic powder
¼ cup finely chopped parsley
Method:
1. First up crush the raw mixed nuts in the food processor. Transfer them to a mixing bowl and set aside
2. Then process the mushrooms in the food processor until very finely chopped.
3. Add onion, then celery to the food processor, processing until finely chopped.
4. Grate carrots next and you’re ready to go.
5. Add the olive oil and crushed garlic to a frying pan along with the onion, mushrooms, celery and grated carrot. Add tomato paste and soy sauce.
6. Sauté until the veggies are softened.
7. Now go back to the mixing bowl with your chopped nuts and add in vegan breadcrumbs, ground flaxseed meal, garlic powder and finely chopped parsley and mix them together.
8. Add in your cooked veggie mix and mix together into a thick dough.
9. Transfer to a 9×5 loaf pan lined with a parchment paper overhang (so it can be easily lifted out when cooked) and bake in the oven at 350°F (180°C) for 50 minutes.
10. Let it cool for 10 minutes before lifting it out of the loaf pan. Slice, serve and enjoy!