Vegetarian roast

This is my original creation.

  • 1 block of tofu (about 400g)
  • 100g cashew nuts, finely ground
  • 1 packet of chickpeas, drained (about 230g drained weight)
  • 2 medium onions
  • 250g mushrooms
  • 50g flour
  • 1 very heaped tsp vegetable stock powder
  • 1 tsp yeast extract
  • 1 tsp dried parsley
  • 1 tsp paprika
  • 1 sachet dried egg white (equivalent to 2 egg whites) or vegan egg substitute
  • 2 generous squirts of lemon juice
  • vegetable oil for frying

Chop the onions and mushrooms.  Fry in vegetable oil until the onions are transparent, and allow to cool.

Preheat the oven to about 175 C – that’s 325 to 350 F, or Gas Mark 3 to 4.  It probably doesn’t matter too much because the cooking time isn’t exactly very definite; it will depend a lot on how much moisture you have in your ingredients.  Tofu, in particular, varies considerably between brands.

Mash the tofu and ground cashews together in a bowl, then stir in everything else.  Whizz with a hand blender until it becomes a fairly homogeneous mess.  Put in a suitably sized loaf tin (the 900g/2 lb size works, or I have a slightly smaller one that is equally good); if it’s a standard loaf tin you will need to line it with baking parchment first, because this mixture is sticky, but I’ve got silicone loaf tins and these shouldn’t need any special treatment.  Bake for about an hour and a half, or until it comes away from the baking parchment or the side of the loaf tin.

Serve hot or cold.


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