Paul Fawkesley

Nut roast with onion miso gravy

From The Plant-Based Diet Revolution

Serves 4

Ingredients

  • 1 celery stick
  • chestnut mushrooms, 100g
  • butternut squash, 200g
  • quinoa - 50g
  • 2x vegetable stock cubes
  • green lentils 120g
  • walnuts, 60g, roughly chopped
  • skinned hazelnuts, 60g
  • cooked chestnuts, 80g
  • garlic, 1 clove
  • tamari, 2 tbsp
  • tomato purée, 1 tbsp
  • balsamic vinegar, 1 tbsp
  • fresh rosemary leaves, ½ tbsp chopped
  • fresh thyme leaves, 1 tsp
  • ground coriander, 1 tsp
  • Sea salt and freshly ground black pepper

FOR THE GRAVY

  • 1 red onion
  • brown rice miso, 1 tbsp
  • 500ml vegetable stock
  • cornflour, 1 tbsp
  • Red wine vinegar, to taste

Method

  1. Prep:
  • Finely chop 1 celery stick
  • Finely chop 100g chestnut mushrooms
  • Coarsely grate 200g butternut squash
  • Rinse 50g quinoa
  • Prepare 150ml vegetable stock

  1. Preheat the oven to 180°C (Fan)

  2. Warm 1 tbsp oil in a large saucepan. Add 1 celery stick and cook gently for 5 minutes, until starting to soften.

  3. Add the mushrooms and squash and continue to cook gently for another 10 minutes, until they have started to soften. Add a dash more water if they look like catching in the pan.

  4. Pour in the quinoa and 150ml stock and bring to a simmer. Cook for 10 –12 minutes, until the quinoa is tender and almost all the stock has been absorbed.

  5. Remove from the heat and add all the remaining ingredients, stirring well to break up the lentils:

    • 120g canned Puy lentils or green lentils
    • 60g walnuts, roughly chopped
    • 60g skinned hazelnuts, roughly chopped
    • 80g cooked chestnuts, roughly chopped
    • 1 garlic clove, finely chopped
    • 2 tbsp tamari
    • 1 tbsp tomato purée
    • 1 tbsp balsamic vinegar
    • ½ tbsp chopped fresh rosemary leaves
    • 1 tsp fresh thyme leaves
    • 1 tsp ground coriander
    • Salt and pepper - to taste

  6. Transfer the mixture to a 500g loaf tin. Use a fork to flatten and furrow the top. Place in the oven for 30 minutes, or until slightly coloured and crisp on the top.

  7. Meanwhile, make the gravy. Finely slice 1 red onion. Put it in a saucepan with 4 tablespoons water and cook over a gentle heat for 15 minutes, until completely soft and starting to colour. Add a dash more water if they look like catching at any point.

  8. Stir in the miso, add the 500ml stock and bring to a gentle simmer.

  9. In a small bowl, mix 1tbsp cornflour with just enough cold water to form a paste. Stir this into the gravy and return it to a simmer until thickened. (Use more cornflour if you like a thicker gravy.) Taste and season with salt and pepper. If you think it needs a bit of sharpness, add a small dash of red wine vinegar.

  10. Remove the nut roast from the oven and set aside to cool for 5 minutes. Run a knife around the sides, then turn it onto a board and serve in generous slices.