Peanut & Apple Roast
with Mushroom, Onion and Cranberry Gravy, roast potatoes, steamed broccoli
This recipe is dairy free
Preparation notes

Serves 4


300g unsalted peanuts

1 tbsp olive oil

1 large carrot, grated

2 medium onions, chopped

½ tsp dried thyme

½ tsp dried sage

1 large cooking apple, peeled and sliced

ground black pepper

2 dessertspoons shoyu

2 free-range eggs

1 garlic clove, crushed

1 thick slice wholemeal bread, crumbed

vegetable oil for cooking



For the Onion, Mushroom and Cranberry Gravy:
1 onion, sliced
1 tbsp vegetarian oil
500g sliced mushrooms
1 tbsp plain flour
1 pint vegetable stock
1 dessert spoon cranberry sauce
salt and pepper  

  1. Place the nuts on a baking tray and lightly roast in a cool oven. Do not over-brown. Cool and coarsely grind.

  2. Heat oil in large pan, add onion and garlic and cook over a low heat for 5 minutes.

  3. Add carrot, herbs and black pepper and allow to cook for a further 5 minutes.

  4. Add the apple and soya sauce, cover and leave to cook on a low heat for 10 minutes.

  5. Remove pan from the heat, beat the eggs and add to the pan with the ground nuts and breadcrumbs.

  6. Mix well and check the seasoning.

  7. Place mixture in a lightly greased loaf tin and bake uncovered for 45 minutes at 350F/180C/Gas 4. 

  8. For the Gravy: Brown 1 sliced onion in a small amount of vegetable cooking oil. Add ½lb sliced mushrooms, cook for a further 2 minutes. Add 1tbsp flour and stir well. Add 1 pint of vegetable stock stirring all the time. Cook until the gravy thickens. Add a dessertspoon of cranberry sauce and season to taste. Follow with fresh autumn fruit trifle.

  9. Allow to cool slightly before turning out. Garnish with slices of apple and sprigs of parsley.
Copyright © The Vegetarian Society 2010

Peanut & Apple Roast

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