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Issue 33 Print 72dpi

Vegan Nut Roast With Onion Gravy

Stuck for a new vegan roast idea? Try Stuart Cauldwell’s delicious vegan nut roast recipe. Stuart Cauldwell is the head chef at Roast Restaurant, which you can find at Borough Market, London. You can try out their Vegan Nut Roast with Onion Gravy at their restaurant or you can try to make it at home using this delicious recipe.

Ingredients for the vegan loaf:

  • 1 1/2 tbsp vegetable oil
  • 2 small onions, minced
  • 6 cloves of garlic, minced
  • 300g chestnuts, finely chopped
  • 220g gluten-free granola
  • 2 carrots, grated
  • 270g kidney beans, rinsed
  • 150g frozen cranberries, chopped
  • 270g puy lentils, rinsed
  • 1 1/2 tbsp gluten-free tamari soy sauce
  • 3 tbsp mixed dried herbs and chopped fresh herbs mixed
  • Sea salt and freshly ground black pepper, to taste

 

Ingredients for the onion gravy:

  • Half a medium red onion, finely sliced
  • 1 tbsp vegetable oil
  • 1/2 tbsp coconut sugar or brown sugar
  • 100ml red wine
  • 1 1/2 tbsp balsamic vinegar
  • 1 1/2 tbsp gluten-free tamari soy sauce
  • 250ml vegetable stock
  • Rosemary, thyme and garlic

To make the vegan loaf:

  1. Preheat oven to 170°C and line a loaf tin with greaseproof paper.
  2. Heat the oil in a frying pan and sauté the onion and garlic until soft. Add the chestnuts and carrot and cook for another 5 minutes until softened.
  3. Add the rest of the ingredients and use a masher to combine. Don’t over mash, just enough so that the mixture comes together. Add a drop of water if the mixture is too dry; if it’s too wet add more gra­nola.
  4. Transfer the mixture into the loaf tin and cook for 40-45 minutes until the outside develops a crust and the inside is firm.

 

To make the onion gravy:

  1. Prepare half a litre of vegetable stock and set aside.
  2. Add the oil to the frying pan and sauté the onion with the coconut or brown sugar, garlic and herbs for 10 minutes.
  3. Once it’s caramelised and sticky in texture, pour in the wine, balsamic vinegar and tamari sauce and simmer until the stock is reduced by half.
  4. Add the vegetable stock and simmer again for 10 minutes until you are left with a thick, dark gravy

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