What to make this weekend: Cranberry nut roast with vegan gravy

I’m Holly White, I’m an author and wellness lover who is certified in plant-based nutrition. I have a deep-rooted passion for elevating people’s perceptions of plant-based food. As an ambassador for Compass Ireland, I’m working with them on targets to reduce their reliance on animal proteins by developing tasty vegan recipes you can also try at home. Whether people choose to be vegan or not, the aim is to create dishes that are loved by everyone.

Once I made the decision to go vegan nine years ago, I realised how nourishing, delicious and beautiful this food can be. The more I committed to daily nourishment, the more my relationship to myself started to strengthen.

This cranberry nut roast with vegan gravy is one recipe I’ve created for Compass restaurants. It’s a gorgeously warming dish that works so well with all the traditional roast trimmings. 

Cranberry nut roast with vegan gravy 

Ingredients

• 1 red onion, finely chopped
• 2 medium carrots
• 100g mushrooms
• 2tbsp tomato puree
• 2 garlic cloves 
• 200g dried cranberries
• 2tbsp sage leaves
• 1tsp fresh rosemary
• 60 milled chia seeds mixed with 180ml water 
• 150g almonds
• 150g Brazil nuts
• 100g all-purpose or gf flour
• 1tbsp tamari
• 1tbsp miso paste
• salt
• pepper
• oil or coconut oil for frying 

 

Method 

1. Preheat the oven to 180°.
2. Line a loaf tin and lightly grease with oil. 
3. Mix the chia seeds with water in a bowl and set aside to come together to a thick consistency for a few minutes.
4. Fry the onion and garlic in a pan before adding the carrots and mushrooms.
5. Add in the rest of the herbs, cranberries and tomato paste as well as the miso and tamari. Remove from the heat and allow to cool while you prepare your nuts by pulsing them in a food processor till they’re broken down into small pieces, but still maintain texture. 
6. Add in your cooled veg mix and flour to the processor and pulse together.
7. Season well and pour into a lined loaf tin. Ensure that it’s pressed down so there are no gaps – this is important to hold it together after slicing.
8. Bake for 45-50 minutes. Allow it to set in the tin for 15 minutes before removing and slicing to serve.
9. Serve with roast potatoes, vegetables and piping hot vegan gravy.

 

For the sage and onion gravy

Ingredients

• 1 leek
• 2 stalks celery
• 2 cloves crushed garlic
• 100g mushrooms
• olive oil
• 1 pint vegan stock
• 1tbsp soy or tamari sauce
• 1tbsp miso paste
• 1 sprig of rosemary
• 2 sprigs of sage
• 1 sprig of thyme
• 1 teaspoon of apple cider vinegar
• salt and pepper to season
• 1tbsp of flour (optional if you want a thicker gravy) 

Method

1. Roughly chop all the vegetables and fry in a saucepan on medium-high heat stirring regularly until everything starts to caramelise. Stir in the flour and reduce the heat.
2. Pour in the stock a little at a time, stirring vigorously to combine everything.
3. Add in the soy or tamari, miso paste and apple cider vinegar. Season with salt and pepper. Put a lid on the pot and leave to simmer for 20 minutes.
4. Pour the gravy through a sieve using the back of a spoon to press as much of it through.
5. If you want a thicker gravy, return to the cooker and simmer a little longer adding in a tablespoon of flour or mash in some potato.

Recipe and imagery provided by Holly White