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recipe: perfect holiday vegetarian roast | gluten-free


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Prep Time: 20 minutes

Cook Time: 40 minutes

Total: 60 minutes

Servings: 6

Cost: $7.95 /serving


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Step 1

Make the chia eggs. Add 3 tablespoons of warm almond milk for every tablespoon of chia seed and let it soak for 10 minutes.

Step 2

Preheat the oven to 400ºF (200ºC).

Step 3

Chop the onions and garlic. In small dices. Also celery iif you decide to use it.

Step 4

Prepare the porcini mushrooms. Cut the dried porcini mushrooms into small pieces and soak them in hot water or vegetable stock.

Step 5

Blend the nuts. In a food processor, add your choice of nuts and grind them. Continue adding the chia eggs. Preheat the oven to 400 ºF (200ºC).

Step 6

Stir fry. Add the chopped spring onions and garlic to the pan (add chopped herbs, celery, and tomato paste if using). Stir-fry until translucent and add roughly chopped mushrooms and finely chopped sage and rosemary. Sauté for a couple of minutes and turn the heat off.

Step 7

Mix. Add the ground nuts, chia eggs, tamari sauce, nutritional yeast, dried porcini mushrooms stock and mix, and combine until a dough is formed and adjust it with salt and black pepper. Add dried cranberries if using.

Step 8

Bake. Line a parchment paper or baking sheet into a baking dish (9” (23 cm) loaf pan). Spoon evenly onto parchment already in the baking dish. Slightly oil it if unsure about the quality of the parchment paper, to ensure a smooth demolding.  Bake for about 30-40 minutes or until the top looks golden brown.

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