Monday, April 8, 2019

Pearl barley and mushroom nut roast

Pearl barley and mushroom nut roast

Heaven on a plate. Don't miss out on a Sunday roast! Also great for date night, drinks party or for hosting.   
  • 150g pearl barley
  • 1 vegan vegetable stock cube (kallo)
  • 330g mushrooms
  • 2 tbsp ground flaxseeds
  • 3 tbsp of olive oil
  • 2tbsp BNUTZ vanilla and macadamia nut butter
  • 1/2 peeled onion
  • 3 garlic cloves
  • 200g potatoes cut into chunks.
  • 100g roasted hazelnuts
  • 50g vegan parmesan
  • 2 sage leaves
  • 2tbsp nutritional yeast
  • 100g walnuts
  • 3tbsp pumpkin seeds
  • 1 rosemary sprig

1. Cook the pearl barley with the stock cube.
Reserve 4 tbsp of the cooking stock, then drain the grains well. 
2. Bring a large pan of salted water to the boil, then add the parsnips, potatoes and cook until really soft. Drain well, tip back into the pan to steam, then roughly mash. Mix the ground linseeds and BNUTZ with the reserved stock water. Set aside.
3. Put 2 tbsp of the oil in your largest frying pan with the onions and garlic. Fry gently until soft and golden, then stir in the mushrooms, rosemary and sage. Fry the mushrooms until they're golden too. Scrape into a big mixing bowl and set aside to cool.
4. Grease your loaf tin and set aside.
5.Add the mashed parsnip, cooked pearl barley, gluey seed mix, grated vegan hard cheese (if using), chopped parsley and whole hazelnuts to the fried mushroom mixture. Season generously with salt and nutmeg, then mix everything together really well.
6. Spoon the filling into the tin, and press down firmly to fill the tin and flatten the top. Keep in the fridge for up to 24 hrs before baking.
7. Heat the oven to 200C/180C fan/gas 6 and cover the tin with foil. Bake for 45 mins, until a skewer poked into the centre of the mixture comes out piping hot.
Serve with roast potatoes, veg, Yorkshire pud and a dollop of cranberry sauce to complete your vegan roast dinner! 

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