26 Jul 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.
- 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
- 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!