Pearl Barley and Mushroom Nut Roast - Bnutz
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Pearl Barley and Mushroom Nut Roast

Vegan Roast Dinner

Pearl Barley and Mushroom Nut Roast

Heaven on a plate. Don’t miss out on a Sunday roast! Also great for date night, drinks party or for hosting.  

Ingredients:

  • 150g pearl barley
  • 1 vegan vegetable stock cube (kallo)
  • 330g mushrooms
  • 2 tbsp ground flaxseeds
  • 3 tbsp of olive oil
  • 2tbsp BNUTZ vanilla and macadamia nut butter
  • 1/2 peeled onion
  • 3 garlic cloves
  • 200g potatoes cut into chunks.
  • 100g roasted hazelnuts
  • 50g vegan parmesan
  • 2 sage leaves
  • 2tbsp nutritional yeast
  • 100g walnuts
  • 3tbsp pumpkin seeds
  • 1 rosemary sprig

Vegan Roast

Method: 

  • Cook the pearl barley with the stock cube.
  • Reserve 4 tbsp of the cooking stock, then drain the grains well.  
  • Bring a large pan of salted water to the boil, then add the parsnips, potatoes and cook until really soft.
  • Drain well, tip back into the pan to steam, then roughly mash.
  • Mix the ground linseeds and BNUTZ with the reserved stock water. Set aside. 
  • Put 2 tbsp of the oil in your largest frying pan with the onions and garlic.
  • Fry gently until soft and golden, then stir in the mushrooms, rosemary and sage.
  • Fry the mushrooms until they’re golden too. Scrape into a big mixing bowl and set aside to cool. 
  • Grease your loaf tin and set aside. 
  • Add the mashed parsnip, cooked pearl barley, gluey seed mix, grated vegan hard cheese (if using), chopped parsley and whole hazelnuts to the fried mushroom mixture.
  • Season generously with salt and nutmeg, then mix everything together really well. 
  • Spoon the filling into the tin, and press down firmly to fill the tin and flatten the top. Keep in the fridge for up to 24 hrs before baking. 
  • Heat the oven to 200C/180C fan/gas 6 and cover the tin with foil. Bake for 45 mins, until a skewer poked into the centre of the mixture comes out piping hot.

Serve with roast potatoes, veg, Yorkshire pud and a dollop of cranberry sauce to complete your vegan roast dinner! 

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