Pine Nut & Carrot Roast with Mushroom Sauce
By The Vegetarian SocietyA dinner option in the Vegetarian Society's V-Healthy meal plan.Time and servings
Ingredients
13 total- 7 g of dried mushrooms, rinsed
- 50 g of butter
- 2 celery sticks, finely chopped
- 2 tbsp of parsley, chopped
- 1 squeeze of lemon juice
- 2 tsp of cornflour
- 2 tbsp of vegetarian fortified wine
- 2 tbsp of soy sauce
- 2 onions, 1 finely chopped and 1 finely sliced
- 225 g of carrots, finely grated
- 225 g of pine nuts, grated
- 2 free range eggs
- 1 pinch of fresh grated nutmeg
Method
10 stepsStep 1
Grease and line a 500g loaf tin.
Step 2
Melt half the butter in a large pan and fry the onion, without browning, for 5 minutes, then add the carrot and celery and cook uncovered for 10 minutes.
Step 3
Remove from heat and add the pine nuts, parsley, lemon juice and eggs.
Step 4
Season well with salt, pepper and nutmeg.
Step 5
Pour into the tin and bake for 40 minutes until golden brown and firm in the centre.
Step 6
To prepare the sauce: Put the mushrooms and 600ml water in a saucepan, bring to the boil then remove from heat and leave to soak for 40 minutes, then drain, reserving the liquid and chop the mushrooms.
Step 7
Melt the butter in a saucepan, add the onion and fry for 10 minutes until lightly browned.
Step 8
Add the mushrooms and gently cook for 30 minutes until tender.
Step 9
Mix the cornflour with the reserved liquid, Madeira and soy, then add to the mushroom mixture. Bring to the boil, stirring until slightly thickened. Season to taste.
Step 10
Turn the roast out onto a plate, slice thickly and drizzle with the mushroom sauce. See the V Healthy meal plan for serving suggestion.