Women's Weekly Food

VEGANROAST&GRAVYPREP + COOK TIME2 HOURS 30 MINUTES(+ STANDING) SERVES 6``````Buy theleek, zucchini and pumpkinat the same time so you can checkif they will fit inside each other.``````⅔ cup (160ml) water⅓ cup (70g) white quinoa1 extra−large zucchini (350g),halved lengthways1 small leek (200g), pale section only1.9kg whole butternut pumpkin,halved lengthways1 small onion (80g), chopped2 cloves garlic, peeled2½ tablespoons olive oil2 tablespoons fresh thyme leaves3 teaspoons ground linseed2 tablespoons hot water, extra¼ cup (35g) dried cranberries⅓ cup (35g) hazelnut meal``````VEGAN GRAVY50g vegan margarine spread1 small onion (80g), chopped finely2 tablespoons plain flour2 cups (500ml) vegetable stock1 tablespoon tamari``````1 Preheat oven to 200°C/180°C fan.2 Bringthewatertotheboilinasmall saucepan. Add quinoa. Reduceheat. Cook, covered, for 15 minutesor until tender. Cool.3 Scoop flesh from zucchini using astrong spoon, leaving a 5mm border.Reserve zucchini flesh. Trim leek,if needed, to fit inside zucchini.4 Scoop seeds from pumpkinand discard. Scoop flesh frompumpkin, making a cavity largeenough to fit zucchini. Reservepumpkin flesh. Trim zucchini,if needed, to fit inside pumpkin.5 Prick the insides of zucchiniand pumpkin with a fork. Processreserved zucchini and pumpkinflesh with onion and garlic untilfinely chopped.6 Heat 2 tablespoons of the oil ina large frying pan over medium heat.Add processed vegetables, thymeand quinoa. Season. Cook, stirring,for 5 minutes or until tender. Cool.7 Meanwhile, tomake stuffing,combine ground linseed and theextra hot water in a medium bowl.Stand for 10 minutes. Combine``````linseed mixture with quinoa mixture,cranberries and hazelnut meal. Presssome of the stuffing into zucchinicavities. Press leek into one half ofthe zucchini cover with the otherhalf. Press remaining stuffing intopumpkin cavities. Place stuffedzucchini in one pumpkin half coverwith the other half. Secure pumpkintogether with kitchen string. Brushwith remaining oil. Season. Wrapin foil and placein a roasting pan.Roast for1¾ hours. Remove foil androast, uncovered, for a further15 minutes or until lightly brownedand tender. Stand for 30 minutes.8 Make vegan gravy.9 Thickly slice roast. Serve withthe vegan gravy.``````VEGAN GRAVYHeat margarine in a mediumsaucepan over medium heat. Cookonion, stirring, for 5 minutes or untillightly browned. Add flour. Cook,stirring, for 5 minutes or until lightlybrowned. Gradually stir in stock andtamari. Cook, stirring, for3 minutesor until thickened. Season to taste.``````DID YOU KNOW?A vegan diet is entirely plant based, so it excludes all animal products.Meat, seafood, eggs and dairy products are off the menu, plus honey andgelatine. Veganism is becoming more common, whether it’s for animalwelfare, ecological or health reasons. As well as fruit and vegetables,a vegan diet includes legumes, grains, nuts and seeds, soy products,alternative milks, sea vegetables, herbs and spices, condiments like misoand soy sauce and sweeteners like pure maple syrup.0 AWW FOOD • ISSUE FORTY FOURLifestyle Vegetarian