GO VEGGIE
IN A WEEK
SUNDAY

Recipes from National Vegetarian Week, Sept.28 to Oct.4, 1992

Menu - serves 4

LUNCH/DINNER

Peanut & Apple Roast

¾lb / 300g unsalted peanuts
1 large carrot, grated
2 medium onions, chopped
½tsp dried thyme
½tsp dried sage
1 large cooking apple, peeled and sliced
ground black pepper
2 dessertspoons soya sauce
2 free-range eggs
1 garlic clove, crushed
1thick slice wholemeal bread, crumbed
vegetable oil for cooking
salt

 

1. Place the nuts on a baking tray and lightly roast in a cool oven. Do not over-brown. Cool and coarsely grind.

2. Heat oil in large pan, add onion and garlic and cook over a low heat for 5 minutes.

3. Add carrot, herbs and black pepper and allow to cook for a further 5 minutes.

4. Add the apple and soya sauce, cover and leave to cook on a low heat for 10 minutes.

5. Remove pan from the heat, beat the eggs and add to the pan with the ground nuts and breadcrumbs.

6. Mix well and check the seasoning.

7. Place mixture in a lightly greased loaf tin and bake uncovered for 45 minutes at 350°F/180°C/gas mark 4.

8. Allow to cool slightly before turning out. Garnish with slices of apple and sprigs of parsley.

Onion, Mushroom and Cranberry Gravy

1 onion, sliced
1tbsp vegetarian oil
½lb sliced mushrooms
1tbsp plain flour
1 pint vegetable stock
1 dessert spoon cranberry sauce
salt and pepper

Brown 1 sliced onion in a small amount of vegetable cooking oil. Add ½lb sliced mushrooms, cook for a further 2 minutes. Add 1tbsp flour and stir well. Add 1 pint of vegetable stock stirring all the time. Cook until the gravy thickens. Add a dessertspoon of cranberry sauce and season to taste.

Follow with fresh autumn fruit trifle.

back to Go Veggie in a Week index

Other recipes in this series:

Nutty Stir Fried Vegetable Rice

Mixed Mushroom Stroganoff

Mixed Vegetable Gratin

Country Garden Cottage Pie

Pasta Italienne

Alu-Chole with Rice