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Nut Roast, with Mushroom Sauce

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Nut Roast, with Mushroom Sauce

In a partnership with

@delirec

🇧🇷Brazil

View in original language

(Português)

Tempo de preparo

2 hour(s)

Porções

6 servings

Renata Octaviani

@favascozinha
  • Ingredients
  • Recipe
  • Nuts and assorted nuts (1 and 1/2 cup)375 ml
  • Breadcrumbs (vegan) (3/4 cup)180 ml
  • Vegetable oil2 tablespoon
  • Onion2 unit(s)
  • Tomato4 unit(s)
  • Dried apricot100 g
  • Flaxseed1 tablespoon
  • Black pepper, nutmeg, ground cloves to taste
  • Laurel (leaf)1 unit(s)
  • Salt to taste
  • Pack of dark green vegetables (broccoli, spinach, escarole, mustard, taro, ora-pro-nobis; choose whichever you like best) finely chopped and sautéed to taste with garlic, salt and pepper1 unit(s)
  • For the Mushroom Sauce: to taste
  • Portobello, Shitake and/or Paris mushrooms, fresh400 g
  • Oil2 tablespoon
  • Carrot1 unit(s)
  • Onion1 unit(s)
  • Leek, bulb1 unit(s)
  • Celery (small stalk, no leaves or fibers)1 unit(s)
  • Garlic (tooth)1 unit(s)
  • Skinless and seedless tomatoes4 unit(s)
  • Sweet potato (white or pink), small100 g
  • Assorted mushrooms, diced1 cup
  • Thyme (sprig)3 unit(s)
  • Cane molasses1 tablespoon
  • Homemade vegetable broth1500 ml
  • Water (to mix in the starch)2 tablespoon
  • Potato Starch3 tablespoon
  • Shoyu (macrobiotic type)2 tablespoon
  • Dry red wine (vegan, i.e. clarified without the use of animal products)125 ml
  • Fresh parsley, chopped to taste
  1. Place the walnuts/chestnuts, breadcrumbs and flaxseed in a food processor or blender and blend until they have the consistency of farofa. Mix and book.
  2. Saute onion in oil until soft. Add the chopped apricots and finely chopped seedless tomato and cook for another 5 minutes or until the excess liquid has evaporated. Add the nut mixture, season with a little pepper, nutmeg, cloves and stir: the mixture should be moist but not soggy (like croquette dough). Turn off and book.
  3. Spread the walnut mass over plastic wrap or a sheet of parchment paper, place the chosen vegetable in the middle and shape it into a roll, closing the edges. Transfer to a greased mold (removing the film or paper, which are just for molding) and bake in a preheated hot oven for about 40 minutes, until golden brown.
  4. Prepare the sauce:
  5. Start by slicing the mushrooms, grilling them in a wide frying pan until golden brown. Reserve.
  6. Chop the carrot, onion, leek, celery and garlic into very small cubes. Sauté with oil over medium heat, letting it caramelize well and stirring constantly, for about 15 minutes.
  7. Add the chopped skinless tomato and the sweet potato also in small cubes and keep stirring for another 5 minutes.
  8. Add the mushrooms (the diced ones), the thyme sprigs, the molasses and stir for another 2 minutes.
  9. Add all the vegetable and mushroom broth and boil over high heat, with the pan half-covered, until reduced in volume by half (approximately 40 minutes)
  10. Mix the soy sauce (if using), the potato starch and the water in a glass; when it is smooth, add it to the pan stirring constantly, to slightly thicken the demi glace.
  11. Pass the mixture through a fine sieve little by little and “wash” the residue little by little with the red wine, mixing everything at the end. Book the sauce (can be made in advance and stored in the fridge for up to 5 days)
  12. Stir in sliced and browned mushrooms, finishing with parsley.
  13. Recipe of my authorship, originally published in Revista Vegetarianos, November 2014 edition, under the title "Banquete Vegetariano". Publication photos.

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