Tempeh Walnut Roast

Holy toledo - friends, family, countrymen - you have got to make this superstar of a recipe this week. THE center piece of your Xmas table - I guarantee! Step aside meat-roast, ham hock, lamb rump - this stellar roast is going to rock your world.

Course Main Course

Cuisine American, European

Keyword christmas, cruelty free, dairy free, dinner, easy, egg free, gluten free, healthy, low sugar, lunch, meal, plant based, quick, refined sugar free, roast, vegan, vegetarian

Prep Time 15

Cook Time 40

Total Time 55

Servings slices

Calories 226kcal

Author Buffy Ellen Gill

Cost $15

Equipment

Rectangle loaf tin
Food processor

Ingredients

1 tbsp coconut oil
1 onion , diced
2 cloves garlic , crushed
3 c brown mushrooms , chopped
250g tempeh , grated
2 c brown rice , cooked
1/2 c walnuts , chopped
1/4 c chickpea flour
3 tbsp miso
1 tbsp wholegrain mustard
1 tbsp nutritional yeast
4 tbsp chopped fresh rosemary (OR 4 tsp dried rosemary / 2 drops rosemary oil)
1 tsp sea salt

Toppings

sliced mushrooms, fresh thyme, gravy

Instructions

Preheat oven to 180°C (355 °F) fan bake, and grease the sides and base of a small rectangle tin with coconut oil.
In a frying pan over medium heat, melt the coconut oil. Add the onions and sauté until translucent, then add the garlic and mushrooms. Cook until the mushrooms have just softened.
Meanwhile, put the walnuts in a food processor and pulse until roughly chopped. Then add the remaining ingredients including the cooked mushroom onion mix, and pulse again until combined. Don't puree, you still want some texture in there.
Transfer the mix to your baking tray and place a line of sliced mushrooms on top. Bake for 40 minutes or until a toothpick comes out clean and the top is brown and crispy.
Cool and remove from the tray. Cut into slices and serve drizzled with the Mushroom Gravy from my book Be Good , topped with fresh thyme.

Video

Notes

I've used 2 cups of pre-cooked rice for this recipe which is approximately ⅔c of uncooked rice. I tend to soak my rice overnight, rinse with water and cook on the stove.
The pre-made roast mix will keep in the fridge for 4 days before baking, or you can freeze it for up to 3 months. Defrost before using then pour into the tin and bake as per usual.
In total, from time of making, the roast mix or finished roast will last for 5 days in the fridge.
Once cooked, I love slicing it up, then if you're not going to eat it all in the next few days, freeze the slices. Then when a quick dinner/lunch is needed, remove, defrost, and pan-fry (even better as all the sides go crispy!).
You can use this recipe to create burger patties too if you like. Simply roll the mix into patties, add 1 tbsp of coconut oil to a non-stick pan, and fry each side until crispy. DELICIOUS.
If you're using plant-based essential oils in your cooking, the general rule of thumb is 1 drop of essential oil is equal to 2 tsp of dried herbs or 2 tbsp of fresh herbs. Make sure you’re only using high quality food or therapeutic grade oils in your cooking. If you’d like to learn more, you can watch my online introductory workshop on essential oils here.

Nutrition