Ingredients with Measurements:
- 1 cup cooked brown rice
- 1 cup cooked quinoa
- 1 cup chopped walnuts
- 1 cup chopped pecans
- 1 cup dried cranberries
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped mushrooms
- 1/2 cup vegetable broth
- 1/4 cup olive oil
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh thyme
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh sage
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup breadcrumbs
- 1/4 cup flaxseed meal
- 2 tablespoons nutritional yeast
Special equipment needed:
- Food processor
- Loaf pan
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. In a food processor, pulse the cooked brown rice, cooked quinoa, chopped walnuts, chopped pecans, dried cranberries, chopped onion, chopped celery, chopped mushrooms, vegetable broth, olive oil, chopped fresh parsley, chopped fresh thyme, chopped fresh rosemary, chopped fresh sage, salt, and black pepper until well combined.
3. Add the breadcrumbs, flaxseed meal, and nutritional yeast to the mixture and pulse until everything is well combined.
4. Grease a loaf pan with olive oil and pour the mixture into the pan.
5. Bake for 45-50 minutes or until the top is golden brown.
6. Let the roast cool for 10 minutes before slicing and serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 45-50 minutes
Temperature:
- 350°F (175°C)
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 450
- Fat: 28g
- Carbohydrates: 42g
- Protein: 12g
- Fiber: 8g
Substitutions for ingredients:
- You can use any type of nuts you prefer instead of walnuts and pecans.
- You can use vegetable or chicken broth instead of vegetable broth.
- You can use dried cherries or raisins instead of dried cranberries.
- You can use any type of fresh herbs you prefer instead of parsley, thyme, rosemary, and sage.
Variations:
- You can add chopped carrots, bell peppers, or zucchini to the mixture.
- You can add crumbled tofu or tempeh to the mixture for extra protein.
- You can add grated vegan cheese on top of the roast before baking.
Tips and tricks:
- Make sure to pulse the ingredients in the food processor until they are well combined but not pureed.
- You can make the roast ahead of time and reheat it in the oven before serving.
- Serve the roast with gravy or cranberry sauce.
Storage instructions:
- Store the leftover roast in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
- Preheat the oven to 350°F (175°C).
- Place the leftover roast in a baking dish and cover it with foil.
- Bake for 15-20 minutes or until heated through.
Presentation ideas:
- Slice the roast and arrange it on a platter.
- Garnish with fresh herbs and dried cranberries.
Garnishes:
- Fresh herbs
- Dried cranberries
Pairings:
- Mashed potatoes
- Roasted vegetables
- Green salad
Suggested side dishes:
- Roasted Brussels sprouts
- Sweet potato casserole
- Garlic green beans
Troubleshooting advice:
- If the roast is too dry, add more vegetable broth or olive oil to the mixture.
- If the roast is too wet, add more breadcrumbs or flaxseed meal to the mixture.
Food safety advice:
- Make sure to cook the roast until it reaches an internal temperature of 165°F (74°C) to ensure it is safe to eat.
Food history:
- Nut roasts have been a popular vegetarian and vegan dish for many years, especially during the holiday season.
Flavor profiles:
- This cranberry and nut roast has a savory and slightly sweet flavor with a crunchy texture from the nuts and breadcrumbs.
Serving suggestions:
- Serve the roast as a main dish for a vegetarian or vegan holiday meal.
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