Pearl Barley and Mushroom Nut Roast

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.  

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

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!