Sophie Gordon Parsnip Nut Roast Recipe | Vegan Christmas

Name: Sophie Gordon Parsnip Nut Roast Recipe | Vegan Christmas
Ingredients: 400g parsnips, thoroughly washed, roughly chopped, skins on; 3 tbsp ground flax; 8 tbsp water; 1 tbsp olive oil; 1 white or brown onion, finely chopped; 4 cloves garlic, crushed or finely chopped; approx. 6 fresh sage leaves, roughly chopped; ½–1 tsp grated nutmeg; approx. 200g mushrooms, minced in a processor; salt; pepper; 180g either cashews, almonds, or a combination (you could also use hazelnuts for a twist), ground in a processor; 2 tsp fresh rosemary sprigs, 1 tsp if dried; 2 tsp fresh thyme leaves, 1 tsp if dried; 2 tsp miso paste; approx. 140g breadcrumbs (any kind, use leftover/stale bread); 2–4 tbsp wholemeal flour; 3 tbsp nutritional yeast

thehappyfoodie.co.uk

A flavoursome nut roast, to outshine all others, try this as an alternative this Sunday from Sophie Gordon’s, The Whole Vegetable.

View full recipe on thehappyfoodie.co.uk

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Ingredients

400g parsnips, thoroughly washed, roughly chopped, skins on
3 tbsp ground flax
8 tbsp water
1 tbsp olive oil
1 white or brown onion, finely chopped
4 cloves garlic, crushed or finely chopped
approx. 6 fresh sage leaves, roughly chopped
½–1 tsp grated nutmeg
approx. 200g mushrooms, minced in a processor
salt
pepper
180g either cashews, almonds, or a combination (you could also use hazelnuts for a twist), ground in a processor
2 tsp fresh rosemary sprigs, 1 tsp if dried
2 tsp fresh thyme leaves, 1 tsp if dried
2 tsp miso paste
approx. 140g breadcrumbs (any kind, use leftover/stale bread)
2–4 tbsp wholemeal flour
3 tbsp nutritional yeast