With Thanksgiving and Xmas round the corner, I thought that it would be super to create a handful of recipes that don’t involve too much time and effort. So if you really don’t wish to be stuck in your kitchen for hours on end – but you DO want to produce excellence at the table – then this recipe is for you. It works well with all the trimmings, it is filling, satisfying, kind on the palette and child-proof too. It cuts beautifully the day after it’s made, and I suggest you let it cool down for a few hours after you’ve made it. Then, whilst it’s still in its loaf tin, and using a sharp knife, cut portions about half an inch thick, remove each portion and place on a serving tray. When you come to serve, heat in the microwave or oven, and it will look beautiful when placed on the table ready cut to scoop onto the plates. We served ours with rosemary roasted potatoes and petit pois. You can also make a gravy to pour on top, and I will give you a recipe for a wonderful peppered cognac sauce.
- 1 onion, roughly chopped
- 1 small aubergine/eggplant, roughly chopped
- 2-3 cloves of garlic, roughly chopped
- 1 large carrot grated (make sure it’s sweet and hard)
- 250 grams of short grain brown rice fully pre-cooked (boiled and drained)
- salt to taste
- 1 tsp curry powder
- 2 tbsp olive oil for frying
- 2 cups of grated vegan cheese (one that will melt well)
- 1 tbsp “Parmazano” (vegan parmesan) or nutritional yeast (optional)
- 1½ tbsp tomato puree
- 1 stick of celery
- ½ tsp oregano
- 1 tsp garlic granules
- 1 cup crushed roasted pecans
- 2 tsp cornstarch or arrowroot, mixed into a paste with ¼ cup nut milk or other vegan milk of your choice
- the zest of a tangerine, clementine or mandarin, finely chopped
- sesame seeds & golden breadcrumbs for garnishing
You will need a 9 inch loaf tin, or equivalent pyrex container well greased, and a hot oven around 200˚C, and a large plastic or glass bowl for the mixture. (Note : It is important that this loaf is made the day before you plan to eat it, otherwise it won’t work well).
Place the onions, garlic, celery and eggplant in a food processor, and process until finely chopped. Now pour a little olive oil in a large non-stick pan, and fry your onion mix for a few minutes until it turns golden. You may need to add a little more olive oil to the mixture before adding the curry powder, tomato puree and herbs. Mix the ingredients up, and allow them to cook for a few more minutes.
Meanwhile, in a large bowl (plastic or other) add your cooked rice and stir in your carrots using a fork. Add the grated vegan cheese, the parmazano or nutritional yeast, your pecan nuts, your clementine zest, salt, and garlic granules. At this point you need to add the cornstarch mixture to your loaf mix and stir well. Spoon the mixture into your greased loaf tin, and flatten with a spatula or a fork, ensuring that the top is nicely flat. Garnish with the breadcrumbs and sesame seeds, and place in a hot oven for 50 minutes until golden.
Take out and allow to cool for 2 to 3 hours. Then, using a sharp knife, cut into half inch portions, but leave them in the container, and place in the fridge overnight. Before serving bring each portion out and overlap each portion one by one onto a greasproof dish. Heat in the oven for 25 minutes, or microwave until very warm, and serve.
Now lets go make the cognac sauce.
INGREDIENTS FOR THE PEPPERED SAUCE
- 1 cup soya cream, or other vegan equivalent
- 1 tsp vegan margarine
- 2 cloves garlic, finely chopped
- 2 tsp mild English mustard
- 1 tsp veg granules/powder
- 1 tsp crushed black pepper
- 1 tsp cognac
- flat leaf parsley, finely chopped (for garnishing)
METHOD FOR THE SAUCE
Place the margarine and garlic in a non-stick pan, and stir on a medium heat for a minute or so. Then slowly start adding the cream, and as it starts to bubble away, add the remaining ingredients. Lower the heat and allow to simmer for 2 minutes before serving.
All recipes, content & design © Miriam Sorrell mouthwateringvegan.com 2010
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