24 CalmMoment.com
1
Preheat the oven to 190 ̊C/375 ̊F.
Fry the onion, courgette, carrot, leek
and mushrooms in oil for 8–10 minutes
until soft. Simmer quinoa in vegetable
stock for 4–5 minutes. Drain and set aside.2
Toast the cashews in a dry frying
pan/skillet for a few minutes, then
bash (or blitz in a food processor) into
small pieces. Avoid overblitzing the nuts
to a powder or you will lose the texture.
Blitz the bread into crumbs. Blanch the
cabbage leaves in boiling water for 2
minutes. Set aside.3
Mix the vegetables, quinoa, nuts,
breadcrumbs, flax ‘egg’ and tofu
together in a bowl. Add the fresh or dried
herbs and season to taste with salt and
white pepper.4
Line the oiled loaf pan with the
cabbage leaves, using five large
leaves to cover the bottom and sides,
and saving one leaf to seal the top. Half-fill
the loaf pan with half of the veg mixture,
firmly pushing it down with the back of
a spoon. Crumble the vegan cheese
(if using) over the filling, then add the
remaining filling on top, again pushing
down to create a firm shape.5
Fold over the edges of the leaves to
cover the top of the roast, then place
the last cabbage leaf on top and tuck
it into the sides. Cover the pan with foil
and place on a baking sheet. Bake in the
preheated oven for 15 minutes, then turn
over, foil-side down, on the baking sheet,
and bake for 10–15 minutes more.6
Turn it the right way up again and
remove the foil lid. Turn it out onto a
board and serve in slices.Savoy-wrapped
quinoa roast
This delicious vegan roast is
the perfect centre-pieceMETHOD
INGREDIENTS
SERVES 61 tbsp olive or other vegetable oil
1 red onion, diced into 5mm (¼ in)
pieces
½ courgette (zucchini), diced
1 carrot, diced
1 leek, finely sliced
5 chestnut mushrooms, diced
100g (½ cup) quinoa or couscous
750ml (3¼ cups) vegetable stock
150g (1¼ cups) cashews
1 thick slice of wholemeal or
seeded bread
6 outer leaves from a Savoy
cabbage, thick stalk ends
trimmed
1 flax ‘egg’ or egg replacer
120g (4½ oz) silken tofu
1 tbsp each freshly chopped
thyme and marjoram (or ½ tsp
dried herbs)
120g (4½ oz) vegan ‘feta’ or ‘ricotta’
(optional)
salt and freshly ground white
pepper, to taste
2lb loaf pan, oiledWith this array of plant-based dishes,
we can all enjoy the best of the season
together. Each of these flavourful
recipes can be served as a main or
a luxurious side. Looking for an
alternative to nut roast? Try UK
MasterChef Finalist Jackie Kearney’s
savoy-wrapped quinoa roast. Cooking
a traditional feast? Serve pimped-up
oven-roasted roots with your usual
plate. Plus, a fresh idea for leftovers!Flax egg
A favourite egg replacement for
vegan cooking is the flax ‘egg’. Make
a mixture that is one part powdered
flaxseed to three parts water. Flax
‘eggs’ will keep for up to 3 days in the
fridge. You may need to add more
water to the mixture after a day or
two, as it tends to thicken with time. Recipe^ reproduced^ with^ permission^ from^
Vegan Christmas Feasts by Jackie Kearney
(Ryland Peters & Small, £ 9. 99 ), out now.