Updated: 4 days ago
A succulent plant based main for seasonal spring celebratory dinner with friends
At Langtree Botanics we promote seasonal living and plant-based eating. Therefore in line with our 8 seasonal fragrances of candles and home fragrance products we are sharing with you a small selection of recipes that contain ingredients that are either in season at that time of year or contain herbs and spices that feature in our product ranges.
Ingredients 2 tablespoons chia seeds
5 tablespoons water
2 tablespoons (30ml) olive oil
1 medium onion, finely chopped *
2 - 3 garlic cloves, finely crushed / chopped *
2 medium carrots, grated *
2 tablespoons (30ml) red wine vinegar 160g mushrooms, preferably chestnut, chopped *
2 tablespoons (30ml) tomato puree
100ml red wine
20ml dark soy sauce
1/2 teaspoon miso paste mixed with 20ml water 300g mixed nuts of your choice: almonds, hazelnuts, walnuts, pecans or Brazil nuts, ground *
100g plant based bread, broken into crumbs*
2 teaspoons (10ml) nutritional yeast flakes eg: Marigold Enegvita with B12
100g a plant based cheese that melts, grated
2 tablespoons (approx. 30g) non-dairy butter spread
Fresh thyme, to taste
3 - 6 bay leaves Seasoning, to taste
* A food processor can be used to finely chop or grind the ingredients quickly.
You can make the nut roast mix in advance and then roast when needed.
Preheat the oven to 210C/375F/gas mark 5.
Mix the chia seeds together with 5 tablespoons of water in a mug or ramekin and leave to gel for at least 5 minutes. When added to the nut roast mix it will assist to bind the ingredients together.
Add the olive oil, onion, garlic, carrot and mushrooms to a large frying pan or saucepan over a low / medium heat and sauté until just softening.
Add the red wine vinegar and cook for 2 minutes, or until the liquid has reduced.
Add the tomato paste, red wine, soy sauce and miso mixture, and cook for another 5 minutes.
Mix the ground nuts, bread crumbs, yeast flakes, cheese, herbs, butter and seasoning with the contents of the frying pan and the chia seeds, give it a good stir to combine.
Line a loaf tin with baking parchment or use a silicone loaf mould. Place the bay leaves on the bottom and / or around the edge of the tin/mould. Fill the tin/mould with the nut loaf mixture and press down gently.
Cover with foil and bake for 20 minutes. Remove the foil and bake for a further 20 minutes, or until the loaf is hot throughout and lightly browned.
Turn the loaf upside down and peel away the parchment (if used). Leave to cool a little before serving as this will make it sliceable, rather than crumbling.
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