Vegan Nut Roast with Sage and Onion Gravy
It’s hard to believe that Christmas is literally just around the corner. Usually I focus more on having a plate full of veggies on the big day but this year I wanted to create something a bit more hearty. I had heard of nut roasts but to be honest my experiences of them had been a bit dry and lacking in flavour. I was delighted when De Dietrich asked me to create something really special and trialed a few recipes until I came up with this.
This Nut Roast will leave all perceptions behind and the gravy is so full of flavour.
4 chestnut mushrooms
100 g of mushrooms
1 clove of garlic
1 red pepper
1 teaspoon of thyme - finely chopped or dry
1 teaspoon of rosemary leaves - finely chopped
4 sage leaves
1 tablespoon of miso paste
125 g of mixed nuts
1 teaspoon of chia or flax seeds
150 g of cooked lentils
2 large aubergines
Chop the end of the aubergine and finely slice it lengthways - if you have a mandolin this works well. Place these on an oiled baking sheet and bake them until soft - for approximately 15 minutes -in a hot 160* oven.
Chop all vegetables finely and fry on a medium high heat for 10-15 minutes until they have softened. Stir in the herbs, miso paste, chia seeds and the nuts. Allow to soften for a further 10 minutes and season with salt and pepper.
You can pulse the mixture in a food processor but I like to retain some texture so I then mash it using a potato masher. You want everything to be well combined.
Line a 1 lb loaf tin and lightly grease it with olive or coconut oil.
Remove the aubergines from the oven. They should be soft and very pliable. Use them to line the baking tray making sure they overlap and keeping them high enough to cover the top.
Spoon in your lentil mix into the tray and fold the aubergine on top. Secure it down with a toothpick if needed and place in the oven and roast at 160* for a further 50-60 minutes.
Allow it to rest for a few minutes upon removing from the oven and then place a plate or chopping board over the tin and gently flip around and remove the tin.
Serve with gravy and all the trimmings.
2 stalks of celery
2 cloves of crushed garlic
100g of mushrooms
1 pint of vegan stock
1 tablespoon of soy or Tamari sauce
1 tablespoon of miso paste
1 sprig of rosemary
2 sprigs of sage
1 sprig of thyme
1 teaspoon of apple cider vinegar
Salt and Pepper to season
1 tablespoon of flour (optional if you want a thicker gravy)
Roughly chop all the vegetables and fry in a saucepan on a medium high heat stirring regularly until everything starts to caramelise. Stir in the flour and reduce the heat. Pour in the stock a little at a time stirring vigorously to combine everything. Add in the soy or tamari, miso paste and apple cider vinegar. Season with salt and pepper.
Put a lid on the pot and leave to simmer for 20 minutes.
Pour the gravy through a sieve using the back of a spoon to press as much of it through.
If you want a thicker gravy return to the cooker and simmer a little longer.
*This post is created in collaboration with De Dietrich. For more information or to visit their showroom see De-Dietrich.ie