I am having some logistical problems with posting every day as I ought to by participating in vegan MoFo! Yesterday’s brief was to post a retro recipe. I simply had to go with a classic nut roast. I totally winged this, and the results were pretty good, and I plan to use the leftovers today as a cannelloni stuffing.
1 medium onion diced
2 sticks celery diced
7 mushrooms sliced thinly
75 grams roughly crushed brazil nuts
75 grams roughly crushed cashew nuts
75 grams roughly crushed walnuts
1 mug hot vegetable stock
2 teaspoons dijon mustard
1 tablespoon mixed herbs
sautee vegetables in the olive oil under tender. Add nuts, herbs and mustard. Add half the vegetable stock and stir in well. Add enough breadcrumbs to bind it all together into a paste.
Spread into an oven-proof bowl and cook on 180 degrees celsius for about 30 minutes.