My Cart

Close

Vegan Quinoa Roast with Mushroom Gravy

Vegan Quinoa Roast with Mushroom Gravy

VEGAN | GLUTEN FREE | GRAIN FREE | Serves 6-8

 

ingredients

  • 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 

 

method

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.

 

 

New stuff always coming

Signup For Samples & Free Stuff!