Probably the most traditional alternative out there, except this one is gluten and grain-free with a little extra somethin’ somethin’.
Crispy edges and soft textures inside, topped with caramelised rainbow carrots with a hit of ginger to give that extra crunch.
30 mins
1.5 hr
8
Ingredients
75g Quinoa
¼ Tsp Turmeric Powder
¼ Tsp Himalayan Salt
350g Sweet Potato & Butternut Squash
130g Cabbage
2 Celery Sticks
200g Cooked Chestnuts
2 Sprigs Rosemary
1 Tsp Paprika
1 Tsp Mixed Herbs
1/2 Lemons Zest
60g Cranberries
80g Walnuts, Pecans, Sunflower Seeds
2 Chia Eggs
1 Tsp Crushed Chillies
1 Inch Ginger
1 ½ Tsp Himalayan Salt
1 Tsp Ground Nutmeg
1 Tbsp Olive Oil
60g Gluten Free Breadcrumbs/Almond Flour
½ Tsp Garam Masala
1 Tsp Maple Syrup
Topping:
2 Rainbow Carrots
1 Tbsp Olive Oil
2 Tbsp Maple Syrup
Method
1. Cook the quinoa with turmeric and salt, add enough water. Cool and set aside.
2. Heat the oil in a large pan over medium heat.
3. Chop up the veg and chestnuts into small pieces (faster to cook), dice the ginger and celery.
4. Sauté the diced ginger, celery. After a few mins add the spices and herbs.
5. Add in the remaining veg and chestnuts, cook for 10 mins and add in the salt.
6. Make the chia eggs, 2 Tbsp Chia + 5 Tbsp Water, let it activate in the fridge for 10-15 mins.
7. Chop up all the nuts into smaller pieces.
8. Once the veg has softened, mix in the chia eggs, lemon zest and maple syrup.
9. Mix in the nuts, fruit and quinoa.
10. Preheat the oven at 180C and line a loaf tin.
11. Mix in breadcrumbs or almond flour into the mixture, add a little more if still too wet.
12. Pour into the tin and bake for 45-50 mins, leave aside for 10 mins until removing form the tin.
13. Peel and strip the carrots into ribbons using a peeler.
14. Diced the ginger and mix in with carrots.
15. Mix the oil and syrup and toss.
16. Place onto a baking tray and roast for 10 -15 mins.
17. Layer on top of the nut roast.
