Chop the (unpeeled, but scrubbed) carrots into small pieces. Boil or steam until soft. Drain and then mash. Grind seeds in a nut mill to make seed meal.
Crush garlic and finely chop rosemary and parsley. Mix seed meal, carrots and all other ingredients together.
Firmly press mixture into a loaf tin (lined with parchment paper). A 1kg loaf tin works well (approx 20x10x6cm). Make sure that you press really firmly to encourage the binding process – if you are too timid, it tends to fall apart. If you get it just right, then it magically forms into a perfectly sliceable loaf.
Bake in a preheated oven at gas mark 6 (200˚C/400˚F) for approximately 45 minutes.
Gently lift from the loaf tin by pulling out the loaf along with the parchment paper. Turn over onto a bread board and slice with a bread knife.
Big bonus – it freezes really well (just slice up before you freeze and either grill or bake when you take back out again after defrosting). Yay!
Grinding the seeds works best with a seed/nut/coffee grinder, although you can use a blender to roughly chop the seeds instead. If you roughly chop the seeds, then add a heaped tablespoon of spelt flour to the mixture to encourage the binding process. The other alternative is to use a pestle and mortar.
If you have neither a grinder nor a blender, you can substitute the ground seeds for pre-ground nuts or seeds.
This one serves three to four people, so double the quantities for a feast. The stuffing recipe will be more than enough for this. You can make the roast the day before and slice and fry on the day for speed and a more relaxed Christmas Day!
150g vital wheat gluten
30g ground almonds
1 tsp garlic powder
1 tsp celery salt or seeds
1 tsp sage
1 tsp paprika
160ml hot water
2 tbsps soy sauce
1 tbsp white miso
Stock cube or paste
1 tbsp barley miso
2 bay leaves
A few sage leaves
Blend first 10 ingredients in a food processor or large bowl until smooth.
Mix in the remaining ingredients.
Mix well and then knead for a few minutes till it’s firm and getting stringy. You can test for seasoning at this stage. Add soy sauce or stock powder rather than straight salt.
Press and pat out into a rectangle and lay the stuffing down the centre. Bring the edges together to create a roll, sealing it by squishing the dough together. You might need to wet the edges a bit.
Tie with twine.
Fry on all sides till brown.
Wrap tightly in cheesecloth and fasten each end. Put into a casserole dish with a lid and place the cooking stock ingredients around it. Pour over the stock.
Cover and bake at 180oC for two hours, turning every 30 minutes
15oz tin of tomatoes or equivalent in left-over cooked vegetables.
1 teaspoon of chilli powder – only if you like it spicy.
I tablespoon of vegetable oil (sunflower, rapeseed etc).
2 tablespoons of sesame seeds – optional.
Pepper to taste.
Instead of oats or breadcrumbs, try crumbed leftover sandwiches and make up the quantity with buckwheat flour, barley flour, rice flour etc..
1. Mix all dry ingredients and flavourings together.
2. Either fry chopped onion with garlic or liquidise and add to dry mixture.
3. Chop tomatoes/left-over vegetables and mix in enough to make it similar to a stiff cake mixture. Add water if necessary.
4. Oil a bread tin or cake tin and fill with the mixture.
5. Place in a pre-heated oven (400F, 200C) for 30 minutes.
6. Turn out the roast and slice carefully.
Add sautéed chopped vegetables such as peppers, courgettes, carrots, parsnips or mushrooms prior to adding liquids to the mix.
Include a layer of fried mushrooms when the loaf tin is half full.
Cranberry and orange sauce (reduced sugar), mushroom sauce or a vegan gravy (available in supermarkets and health food shops but check label says vegan)
Brussel sprouts with roasted flaked almonds
Roast sweet potatoes
This recipe was created by Rob of 3valleyvegns.org.uk