Vegan Quinoa Roast with Mushroom Gravy

This is such a satisfying roast dinner on a Winter's night or serve with a crisp salad in summer.
Vegan Quinoa Roast with Mushroom Gravy




  • 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.