Vegan Roast Loaf
Mains Recipe

Vegan – Roast Loaf

Vegan Roast Loaf

I love cooking roast meat and decided I needed a change and made a Vegan Roast Loaf. I think it is great to mix up our nutrition with nutritious meatless options. Have you ever tried a meatless loaf?

Vegan Roast Loaf

Preheat oven 180°C / 350°F / Gas Mark 4

 

Ingredients:

1 small -medium sweet potato

2 cloves garlic – minced

1 brown onion

2 stalks celery

1  carrot

2 T nutritional yeast

1/2 cup chopped walnuts

2 440g can cannellini beans or other white beans drained and rinsed

1 cup quinoa flakes or gluten free oats

2 T coconut aminos or tamari

2 T tomato paste

 

Herbs and Spices:

1/4 cup fresh parsley – chopped

1/2 T sage either – fresh or dried

1 T thyme leaf – fresh or dried

1/2 T rosemary – fresh or dried crushed

1 tsp paprika (smoked or sweet)

1/2 tsp salt or to taste

1 T Dijon mustard

1/2 tsp ground black pepper

 

Method:

Wash sweet potato and bake in the oven for 45 mins. Once cooked set aside and allow to cool. Cut the onion, celery and carrot into quarters and blend in a food processor until finely chopped or you can chop by hand.

Heat a large, non-stick pan over medium to high heat and add the chopped vegetables, including garlic, stirring regularly, until they become tender, for about 6-10 minutes. Add some water if necessary to keep the vegetables from sticking or becoming burnt. Once they’re softened, add 1 can of the drained beans and mash them lightly with a wooden spoon.

Cut the sweet potato into chunks and place into the food processor along with the remaining can of white beans, coconut aminos, tomato paste, spices and herbs including nutritional yeast. Process until fairly smooth. Add the walnuts and pulse a few more times. Scrape the mixture into a large mixing bowl and add the quinoa flakes and the cooked vegetables and mix until well combined.

Line a baking tray with baking paper or spray with non-stick cooking spray and spoon the mixture onto the prepared baking surface and using dampened hands to shape it into a rectangle loaf about 6cm/2½ inches high and for 45 minutes or until the top is evenly browned and looks crunchy, then check to make sure that the center is firm; use a skewer and if it comes out clean it is ready. Finally remove from oven and allow to rest for 10 minutes before slicing and serve with mixed roast vegetables.

 

Be Well

xx

 

Don’t forget to leave me a comment as I love to hear from you, keep in touch!

Comments (1)

Write a comment