Nut Roast & Onion Gravy Recipes

Being the only plant-based in an omni family can solve the typical Christmas overeating issues. I mean, since quitting meat, I have not been feeling stuffed after a Christmas dinner. Which is good. But also a bit sad. In the last years, I have found myself eating lettuce while the other ones where enjoying their foie gras, seafood, and turkey. A french cliche in all its glory! So here we go, this year I’ll be making a nut roast with roasted veg and onion gravy! As I really want my nut roast to be delicious for my omni family to enjoy it too (all right, also to impress them a bit…) , I have been doing a few trials in the last weeks. I can now share with you my ‘easy and versatile’ recipe, as well as some Dos and Don’ts so that you don’t do the same mistake I did.

Easy nut roast recipe

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Vegan Black Bean Burger – Easy recipe

There are so many vegan burger recipes out there… Seitan, tofu, portobello mushroom, black beans, lentils, quinoa… you name it! Some easy to make, other a bit more complex. Some that really try to mimic meat, other that just want to taste nice. My vegan black bean burger recipe is in the “easy to make and taste nice” category.

Vegan Black Bean Burger
Black Bean Burger with green tomato chutney, caramelised onions, red pepper and lettuce in a bun, plus roasted pumpkin on the side.

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Pumpkin Falafel

Falafel are rather easy to make, the basic ingredients being chickpeas, onions, garlic, lemon, and parsley. But if you are using a food processor instead of a meat mincer, you will most probably end up with a mixture that does not really bind together. To solve this binding issue, flour is commonly added. But in my opinion, adding flour results in rather dried falafel. The solution? Adding some cooked roots vegetables such as potatoes, sweet potatoes, beetroot, or … pumpkin! This will help the mixture binding together while providing extra moisture, resulting in a lovely falafel that will not break your tooth. It’s nearly Halloween, so let’s make pumpkin falafel!

Pumpkin falafel
Pumpkin falafel served with sauteed kale, fried mushrooms, and beetroot hummus

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Pumpkin and Apple crumble

Tasty and healthy vegan crumble packed with nutrients – from the veg, the fruits, the seeds, the oats, and the wholemeal flour. In this pumpkin and apple crumble, the dates replace the sugar that a conventional recipe would use (you can also use one ripe banana instead of the dates) and the spices give some additional flavours that perfectly complement the sweetness from the fruits. And if you don’t believe that it’s healthier than a commercial crumble, see the nutritional facts below the recipe.

Pumpkin and Apple Crumble
Pumpkin and apple crumble served with dairy-free yogurt

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Butter Beans Hummus without Tahini

I did this hummus without tahini for purely logistic reasons: impossible to find tahini in the small Spanish village where I was at this time. But I was still craving my hummus. So I just did the hummus the normal way, with garlic, olive oil, and lemon, and I used the secret tip of my dear friend Selva to make it creamy: blend the mixture while the beans are still warm. The result was a tasty and creamy hummus – I was not even missing the tahini. And all the family enjoyed it, so I guess it was a successful tip. Thanks Selva!

Hummus without tahini
Hummus served with carrot & cucumber sticks

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Black beans burrito

Black bean burritoOne of my fav dish! Because it’s delicious and healthy but also because it’s a fun dish to serve when you have guests. Place the black bean mixture, the mashed cassava, the guacamole, the coriander, and the green onions in separated bowls on the table so that everyone can make its own burrito to taste.
The black bean mixture is the protein source of the dish while the mashed cassava (you can also use sweet potato) replace surprisingly well the creamy cheesy component of a traditional burrito. The sides gives the final zing – enjoy!

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Juicer Lentil Burgers

I came up with this recipe a couple of years ago, when I was working in a cafe in which we were serving fresh apple & carrot juice. I was shocked by the quantity of juice pulp we were throwing away and imagined the same must happen in lots of home. Such a waste of fibres, when they are so good for our gut! So I had the idea to use this pulp in combination with lentils (or even a can of beans) to make vegan burgers.

Vegan burger served with salad and carrot top dip
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Colourful Salads

Vegan saladsI am a big fan of salads. As a main dish or as a side. All kinds. Colourful. And I insist on the colour, it’a an important factor in the choice of ingredients. Because it’s visually more appealing and because it will help you to get a wider variety of nutrients – the broader the colour palette, the more variety of fruits and veg you will eat.

Salads are also a great way to use leftovers. I had the chance to have this “Pick and Choose” salad recipe published in The Gift of Waste, an anti-food waste recipe book produced by the charity Hubbub for the North London Waste Authority (2015). Continue reading “Colourful Salads”

Gluten-free vegan lasagna

I started cooking gluten-free a few years ago, back in Barcelona, where one of my good friends has celiac disease. In this gluten-free vegan lasagna recipe, the leaves of the cabbage replace the pasta sheet. The filling is composed of vegetables, rice and mung beans to make it a complete meal.

gluten-free vegan lasagna

I discovered the mung beans (also called green gram) in India. Rich in nutrient and really filling, they also have the advantage to cook quite quickly when compared to other pulses. Continue reading “Gluten-free vegan lasagna”