VEGAN | GLUTEN FREE | GRAIN FREE | Serves 6-8
- 1/3 cup (75g) quinoa
- 225ml water
- 2 tbls olive oil
- 1 onion, chopped
- 1/4 cup finely diced celery
- 2 gloves of grated garlic
- 2 tbls red wine
- 1 1/2 cups (125g) walnut meal
- 1 1/2 cups (125g) raw almond meal
- 1 1/2 cups bread crumbs
- 150ml water, extra
- 2 teaspoons of gluten free yeast extract (a gluten free 'vegemite'
- 2 tbls golden flax meal
- 4 tbls nutritional yeast
- 3 tsp salt
- 1 tsp pepper
- 1 tbls tamari
Place the quinoa and water into a pot. Bring to boil, reduce the heat and cook for 30-35 minutes or until all the water has been absorbed.
Preheat the oven to 170oC and line a 10cm x 22cm loaf tin with baking paper.
Fry the onion, garlic and celery in the olive oil. Allow the mixture to go dark as possible without burning. This will give a nice deep dark color to the loaf.
Add the wine and continue to cook until all the wine has been absorbed. Remove from heat. Combine with the remaining ingredients in a bowl.
Spoon the mixture into the loaf tin and bakes for 40-50 minutes, or until the loaf is firm to touch.
Allow to cool in the tin for at least 15 minutes before turning out. Serve with mushroom gravy made from Plantasy Gravy Mix.