Many people have been telling me that they wish they could prepare their Christmas dinner a day ahead, always concerned about having time to enjoy the day itself. It is for that reason that I have created this dish. The parsnips and carrots are already integrated into this dish, and therefore you only need to prepare some roast potatoes and brussels sprouts on the day. Of course the potatoes can be peeled and cut a day ahead, and the brussels can be washed and crossed in readiness for steaming half an hour before they are served. The gravy can also be prepared the day before, as can the dessert and pudding from my blog. So Christmas this year, 2013, can be a relaxed and enjoyable one for all, including your dear self. This loaf is simply magical, it is so delicious and hearty that I will leave you, your guests and family to be the judge of the taste. All I can say is happy Christmas holidays, and hope this makes you as merry as it has made us !
Important Note :
The first piece of advice on this magic loaf is to prepare and cook it a day ahead. When it has cooled down, cut it into slices, so that when you re-heat it, the slices are whole and beautiful to the eye.
Serve with my Parsley & Mushroom gravy – see recipe below.
extra virgin olive oil for frying
1 large parsnip, peeled and grated (I used my processor for this)
1 carrot, peeled and grated
1 onion, peeled and grated
1 Romano red bell pepper
a handful of basil, finely chopped
2 cloves garlic
½ cup pearl barley, washed, pre-boiled, and set aside
1 cup mixed nuts – I used 80% walnuts, the rest pecans (you can improvise with your favourite nuts)
Himalayan salt to taste (available from here in the US, or here in the UK)
2 Tbsp teriyaki sauce (available from here in the US, or here in the UK)
1 349g pack firm silken tofu (available from here in the US, or here in the UK)
1 cup grated vegan cheese of your choice (I used the mozzarella from my book) – this is an optional ingredient
2 Tbsp dried bread crumbs
1 Tbsp tomato paste
1 tsp maple syrup
1 tsp curry powder
1 Tbsp fresh parsley
½ tsp each dried thyme & sage
1 tin of borlotti beans, or other beans of your choice (black beans are my second choice), washed and drained
1 Tbsp tapioca flour
1 Tbsp nutritional yeast (available from here in the US, or here in the UK)
¾ tsp turmeric powder
1 level tsp wheat gluten, or guar gum (wheat gluten available from here in US, and here in UK ; guar gum in US from here, UK from here)
- Pre-heat oven to 350ºF (180ºC). Then drain your tofu and process until smooth – then set aside in a bowl for incorporating a little later on.
- Fry the grated onion, parsnips and carrots until the parsnips and onion soften and become transparent.
- Then add the chopped garlic, and stir in the grated pimento (red pepper).
- Add the tomato paste, the salt, curry powder, and teriyaki sauce, then cover. Simmer for 10-15 minutes. Then take it off the heat.
- Next, pulse the beans and pearl barley together with the tofu, then add them to your parsnip and carrot mix, and stir gently – all will be very thick at this point.
- Now pulse your nuts, but be sure they have form left (we need this for the texture), and place them in a large bowl. Add the herbs, breadcrumbs, and flour into the large bowl, together with the remaining ingredients.
- Once your parsnip and carrot mix has cooled down, spoon the mixture into the dried ingredients in the large bowl, and with clean hands or a large spoon, stir until everything has integrated well.
- Now line a Pyrex loaf dish or oven tin (mine was 25 x 11 x 7cm) with greaseproof paper/parchment and then spoon in your mixture and flatten gently on the top. Place in your preheated oven until totally golden. Probably this will take anything from 30-40 minutes, but keep your eye on it. Cut when it has cooled down, and serve with my Parsley & Mushroom Gravy (see below), your roastie potatoes, greens, and any other trappings or relishes, to ensure your Christmas dinner is one that will go down in the archives as a memorable vegan success ! Enjoy, and all Best Wishes for the Festive Season !
Parsley & Mushroom Creamy Gravy
½ cup presoaked cashews
1 cup (250 mL) water
2 Tbsp fresh flat leaf parsley
½ tsp garlic granules (adjust to your preference)
salt to taste
½ tsp nutritional yeast (available from here in the US, or here in the UK)
pepper10 mushrooms, sliced and pre-cooked (gently fried with their juices), and set aside
- Place all the ingredients, except for the parsley, in a food processor or liquidizer, and process until smooth.
- Then add the parsley, and whizz a little as you don’t want a green sauce, just so that it is incorporated in small pieces.
- Heat up very gently and serve with your Christmas log.
All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010