2 tbsp ground flax seeds
6 tbsp water
1 tbsp olive oil
1 onion, peeled and chopped
3 cloves garlic, peeled and minced
1/2 cup chopped celery
1/2 cup diced carrot
3 generous cups chopped mushrooms
1/4 cup balsamic vinegar
1 tsp thyme
1 tsp savory (or sage)
2 tsp vegetable bouillon powder
1 tsp sea salt
1/4 tsp black pepper
1 cup walnuts
1/2 cup pecans
1 cup bread crumbs (can use GF)
1/4 cup nutritional yeast
1/4 cup sesame seeds
In a small glass bowl, whisk together the ground flax seed and water. Set aside to thicken.
Grease an 8x8 inch square baking pan with olive oil. Preheat oven to 350 degrees F.
In a large saucepan, heat olive oil over medium-low heat. Sauté onion for several minutes.
Add the garlic, celery and carrot and sauté for several more minutes.
Add the; mushrooms, balsamic vinegar, thyme, savory, veggie bouillon, salt, and pepper. Sauté for several more minutes.
Transfer cooked veggies to food processor along with the walnuts, pecans and thickened flax seed mixture. Process on and off, scraping down sides between pulses until well-combined. (A bit chunky is fine.)
Transfer batter to a large glass mixing bowl. Add the bread crumbs, nutritional yeast and sesame seeds. Stir until fully combined.
Transfer mixture to greased baking pan. Spread out evenly.
Bake at in preheated oven for 45-50 minutes.
Allow to cool for a few minutes before slicing and serving.
Ideally serve with miso gravy.
Miso Gravy
1/4 cup vegan butter
1 onion, peeled and chopped
1/4 cup all-purpose flour
3 cups vegetable broth
1/4 cup miso paste
2 tbsp soy sauce
1 tbsp pure maple syrup
1 tsp mushroom powder
1/4 tsp black pepper
Melt vegan butter in a medium-sized saucepan over low heat. Sauté onion, stirring frequently, for about ten minutes.
Stir in the flour then SLOWLY stir in the vegetable broth. Cook, stirring constantly, for about another 5 minutes. Stir in the; miso paste, maple syrup, mushroom powder, and black pepper.
Remove from heat. Allow to cool completely then transfer to a blender and blend until smooth. Reheat before serving.
Strawberry Fig Chutney
1 tbsp coconut oil
1 onion, peeled and chopped
1 tsp ginger paste
1/4 tsp chili flakes
1 tbsp coconut oil
6 cups strawberries, chopped
1 cup dried figs, chopped
1 tbsp masala chai spice blend
1 tsp coriander
the juice of two lemons
the zest of one lemon
1/2 cup brown sugar
1 tsp goji berry powder (optional)
1 tsp sea salt
1/4 tsp black pepper
Heat coconut oil in a large saucepan over medium-low heat. Sauté onion for several minutes. Add the ginger paste and chili flakes and sauté for another minute or two.
Add the second tbsp of coconut oil along with the; chopped strawberries, dried figs, masala chai spice blend, and coriander. Cook on medium-low heat (covered) for about 10 minutes, stirring occasionally.
Stir in the; lemon juice, lemon zest, brown sugar, goji berry powder (if using), sea salt, and black pepper. Cook on medium-low heat (uncovered) for about another 10 minutes, stirring occasionally. Remove from heat and allow to cool.
Transfer cooled chutney to high-speed blender along with the fresh mint and blend until smooth. Transfer to jars. Serve immediately. Store leftovers in fridge or freezer.
Yields: about 3 jars.
Look no further, here are 25 of the very best vegan Christmas main course recipes, including vegan Wellingtons, loaves and roasts, vegetable centrepieces, tarts, pies and festive tofu and tempeh dishes.
