A lovely celebratory dish, loaded with flavour and goodness. I’m very pleased with this one, and so were all the non-vegans I served it to last weekend. My mother’s birthday falls at this time of year, which is great, because I got to cook a great vegan Sunday roast with all the trimmings….including a red wine sauce; that doubled as a test run for a trial recipe for a delicious Christmas loaf that anyone can enjoy. Unfortunately, I was so busy cooking and entertaining I forgot to take photos……ooops 🙃….. until the next day when I had a leftover slice with mash and peas and a miso gravy …… and I know this loaf would also be delicious served with rice, steamed broccoli and a lightly spiced tomato sauce.
So. Take your pick of accompaniments!
A very adaptable, delicious, flavoursome, nutritious, vegan dish. Who could ask for more! 💚
You can make it in advance, and leave it in the refrigerator overnight, and when it comes to baking, it’s very versatile. It will cook long and slow at the bottom of a hot oven, or quicker at the top of a cooler oven. I had potatoes roasting at Gas. Mk. 7 /220C and this dish sat on the bottom shelf for over an hour, covered in silver foil until the last 15 minutes. You just need to make sure it comes out golden on the top and that it doesn’t dry out. It also holds together perfectly when sliced, so the whole thing could be cooked in advance, sliced and frozen (each piece wrapped individually) …and individual slices then re-heated as wanted.
And as I think I already mentioned, you couldn’t pack more serious goodness into it if you tried! 🍃
It’s a dish that requires a little organisation, but it fits very nicely into several easy stages.
Hope you enjoy! 💕 💕
QUINOA, ALMOND AND MUSHROOM LOAF
Stage 1: cook the perfect quinoa! Continue reading “Quinoa, Almond and Mushroom Loaf”