We are nearly in Veganuary and what could me more perfect than a vegan nut roast? Some people miss meaty flavours when they venture into meat free eating and this roast is stuffed full of umami flavours meaning you won’t miss meat flavour at all! The dish also contains low FODMAP fibre and this is great for people with IBS-C, who need good gut friendly meals that have fibre to help the bowel keep moving. This dish is stunning enough to use at a dinner party – can I tempt you to a vegan New Years celebration lunch?
- 10g of dried oyster mushrooms
- 15g white miso
- 1 tablespoon of golden linseed’s
- 150g walnuts
- 200mls of water
- 2 sprigs of Thyme
- Small handful of Thyme
- 100g pureed chestnuts
- 80g of chestnuts
- 140g gluten free breadcrumbs (fibre based if possible)
- 1 tablespoon of hazelnut oil.
- 100g oyster mushrooms
- 1 carrot to decorate
Boil the water and add the dried mushrooms, miso and golden linseed’s and allow the mix to soak for 15 minutes – this is the stock for the dish. Taste and add salt and pepper if desired
Make the breadcrumbs and chop the nuts and herbs.
Fry the oyster mushrooms in the hazelnut oil then combine all the ingredients together.
Coat a loaf tin with oil and add the carrot (sliced length-ways) to the bottom of the tin (this will form the decoration on the top of the loaf.)
Heat and oven to gas mark 6, 200 degrees C and cook till the ingredients are well combined – this took approximately 1 hour. At the end of the cooking time turn the oven up to gas mark 7, 220 degrees C and remove the loaf from the tin and place it on the top shelf to brown the outside.
Enjoy – serves 6-8.