Easy vegan nut roast
By Madeleine Olivia
METHOD
Toast the nuts over low to medium heat in a large pan, keeping an eye so they don’t burn. It should take 5-10 minutes until they are nice and toasted. Remove pan from heat and set aside.
Thinly slice the toasted nuts, or add to a food processor and blitz until roughly chopped.
Chop up the onions, thinly cube the celery and carrots into small chunks, mince the garlic, and slice the mushrooms.
Remove the leaves from the stems of the herbs and chop them up thinly.
Preheat oven to 200C (390F).
Heat up some oil in a large pan and then add in the onions, carrots and celery. Fry for 5-10 minutes until softened.
Add in the garlic and fry for 1-2 minutes.
Crumble in the chestnuts, add the herbs and spices. Stir through to mix.
Add in the chopped mushrooms to the pan and cook down for 15-20 minutes until reduced. Season with salt and pepper
Stir through remaining ingredients and cook for a couple minutes until combined. Remove from heat.
Grease and line a loaf tin and add the nut roast mixture. Pack it down to fill the tin and roast in the oven for 45 minutes. Serve in slices alongside a roast dinner this Christmas.
INGREDIENTS
200g chopped mixed nuts
2 onions
3 cloves of garlic
2 sticks of celery
1 carrot
200g mushrooms
2 sprigs of sage
2 sprigs of rosemary
2 sprigs of thyme
1 tbsp oil
200g chestnuts
1 tsp paprika
Pinch of nutmeg and allspice
1 tsp cinnamon
Salt and pepper
125ml veg stock
100g dried cranberries
100g cooked brown rice*
Knob of butter
150g breadcrumbs
Zest of an orange
Brussel Sprouts with Walnuts & Cranberries
INGREDIENTS
500g brussel sprouts
Handful of walnuts
Handful of cranberries
Knob of vegan butter
Salt and pepper
METHOD
Remove any tough outer leaves and score a cross with a knife on the base of any larger brussel sprouts.
Fill a large pan with water, bring to the boil and add a pinch of salt.
Add the brussel sprouts to the pan and simmer for 5-8 minutes until tender.
Drain and add to a bowl. Stir through the butter, add in the cranberries and walnuts. Season with salt and pepper.
Vegan no-meat loaf
INGREDIENTS (1 loaf)
3 cloves garlic
1 onion (chopped)
1 bell pepper (chopped)
3 tablespoons oil
1 package (300 grams) vegan minced “meat” (we used VegMe)
2 tablespoons oatmeal
2 slices of bread (crumbled)
5 tablespoons ketchup
1 tablespoon garlic salt (or garlic seasoning + salt)
1/2 teaspoon pepper
2 tablespoons brown sugar
1/2 teaspoon nutmeg
METHOD
Set the oven to 190 degrees. Grease a loaf pan. (We used one about the size of a small bread).
Fry onions, garlic and peppers in the pan until golden.
Mix the fried together with minced “meat”, oatmeal, breadcrumbs, 3 tablespoons ketchup, garlic salt, salt and pepper. Mix well. Put the mixture in the loaf pan and press it down a little.
Cover with aluminum foil and cook for 30 minutes. Remove from the oven.
Mix together 2 tablespoons of ketchup with brown sugar and nutmeg and whisk together. Spread this on top of the loaf. Bake for another 15 minutes without foil on top.
Voila it's done! Let it cool a bit before eating. Serve with good potatoes or potato salad, green salad and cranberry jam!
Vegan no meat balls and baked sweet potato with pomegranate
INGREDIENTS (2 people)
2 sweet potatoes
1 packet of kale
1 pomegranate
1 pack vegan aioli (we used VegMe)
1 pack vegan meatballs
Salt and pepper
Cranberry jam
METHOD
Bake the sweet potato in the oven at 200 degrees for 1-1.5 hours (feel free to punch holes in it).
Bake the kale in the oven for 5-8 minutes (watch so they do not burn). They get crispy and good.
Rinse the pomegranate seeds, and assemble everything on top of the baked potato. Heat the vegan no meat balls in the oven and serve with cranberry jam. Have a great time!
Vegan peanut butter & coconut fudge
INGREDIENTS
1 cup peanut butter
1/4 cup coconut oil
1.5 tbsp. maple syrup
1/8 tsp sea salt
1/4 cup dark chocolate chips
1 tsp coconut oil
METHOD
Line a small loaf pan with parchment paper.
In a small saucepan, over medium low heat, melt together the fudge ingredients (peanut butter, coconut oil, maple syrup, salt) until smooth. Pour into your prepared dish.
In another small saucepan over medium low heat, melt together the chocolate chips and coconut oil by stirring until smooth.
Drizzle the melted chocolate over the fudge and then use a toothpick to make the marbled effect by dragging and swirling the toothpick through the chocolate
Freeze for an hour
Cut into 16 squares and store in the freezer. These will melt at room temp.
Hope you enjoy the recipes! Ask us if you have any questions - @radicalbroccoli on Instagram. Lots of Christmas love from us.