Although at least in Portugal, a roast is not the typical Christmas food, it sure is comforting, delicious and fits all the family needs. In case you go for a vegetarian option for the Christmas menu – try this!!
I wanted to share a meat(less)loaf for the holidays but didn’t want a heavy recipe – they are often filled with beans, oats, seeds or nuts, making them very nutrient-dense, yes but, in my perspective, a bit too heavy for what is an already heavy Christmas Menu. This recipe is meaty and juicy, like the real thing, but not heavy or overpowering at all. It is easy to make and holds very well in the fridge, meaning you can, and should, make it ahead (two days in advance is perfect)!
The ingredient list can be vast but fear not! – This is a one-pot recipe, which means you cook everything together, blitz a bit, in the end, pop into a cake tin and roast it until ready. You’ll even have time to make a beautifully tasting gravy to go with the roast! And, of course, the recipe is below, both are!
Meatless Loaf & Mushroom Gravy
For the Loaf
2 tbsp olive oil
1 bay leaf
2 rosemary sprigs
1 leek, only white part, thinly diced
3 celery stalks, thinly diced
½ big red cabbage or 1 small, small cubes
200 gr Shiitake mushrooms, small cubes
2 tbsp tomato paste
100 ml red wine
2 tbsp balsamic vinegar
¼ cup ground flax seeds
1 tbsp sea salt
1 tsp freshly ground black pepper
1 ½ cups cooked quinoa ( ½ cup dried quinoa, boiled and drained)
Mushroom gravy (recipe below)
1 tbsp freshly chopped parsley
* Cook the quinoa in plenty of water and drain.
* Pre-heat the oven to 170ºc.
1. Heat the olive oil with the herbs and add leeks and celery. Cook until fragrant and golden.
2. Add the veggies, mushrooms and tomato paste and let it all cook on a medium-high heat, with a pinch of salt to help release the liquids.
3. When the mixture is dry and golden, deglaze with the red wine and let it evaporate.
4. Add the vinegar, ground flax, salt, pepper, and quinoa, combine well.
5. Mash half of the mixture with the help of an immersion blender or a food processor and stir everything together again.
6. Line a loaf tin with baking paper, grease with olive oil and pour the mix in. Roast in the oven for 1h20m, turning the tin around in the middle of the process. If the top is becoming too dark, cover with an extra sheet of baking paper.
7. When fully cooked, remove from the oven and let it cool inside the mold.
8. Unmold, reheat in the oven and serve with mushroom gravy (recipe below!) and veggies.
For the Gravy
400 gr mixed mushrooms (used marron and shiitake)
2 sprigs of parsley
1 sprig of rosemary
1 tbsp olive oil or ghee
1 tsp garlic powder
50 ml red wine
2 cups oat milk
1 tsp sea salt, or more to taste
1 tsp freshly ground black pepper
1. Remove any dirt from the mushrooms and chop them roughly.
2. Heat the oil or ghee in a large pan, add the herbs and let them release their aromas.
3. Add the garlic powder and the mushrooms, stir quickly and let them cook for 5-10 minutes with little touching. We want them to get brown and extract maximum flavour!
4. Turn the mushrooms and repeat so they brown evenly.
5. Add the milk and let it come to a simmer. Turn off the heat, blend everything until a thick gravy consistency.
6. Season with sea salt and plenty of black pepper.
7. Pour the gravy on top on the Meatless Loaf and leave some extra on the side. Delicious!
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