Going vegan......old style?!

BilberryCharlotte

twinkle_star wrote: »

Hi Doom and Gloom,

The chestnut loaf takes a little while but mostly because it is wrapped very neatly in pastry which you need to rest and then cut to fit a loaf tin. However, I did a test version and I found that it is actually nicer the next day. You can have it cold or reheated and the flavours have really developed, especially the mushroom. I'll be making mine on Christmas Eve so you could do yours today and have it tomorrow.

Chestnut and mushroom loaf

olive oil
2 medium onions, diced
2 cloves garlic, chopped
75g mushrooms
100ml red wine
225g unsweetened pureed chestnuts (or whole vacuum packed ones mushed in a blender)
50g wholemeal breadcrumbs
salt and pepper
1/2 tsp sage (or more if you like it)
75-100g fresh cranberries, plus extra to decorate (depends how much you like cranberries)
water
450g shortcrust pastry
soya milk for glazing

Make up your pastry - half fat to flour, pinch of salt and water to bind. Leave to rest in the fridge whilst you prepare the filling.

Heat the oven to 190C/Gas 5. Heat some oil in a pan and fry the onions over a moderate heat until translucent.

Add garlic and mushrooms and fry for another 3 minutes.

Pour on the wine, stir well and simmer until it has mostly evaporated.

Remove from the heat, stir in the chestnut puree and breadcrumbs and season with salt, pepper and sage. Allow to cool.

Meanwhile remove pastry from fridge. Oil a 1 pint loaf tin.

Dust surface with flour and roll pastry into a rectangle. Fold each side in to meet at the middle, rotate pastry 45 degrees and roll into a rectangle again. Repeat this about 5 times - this results in a lovely light flaky pastry.

Roll pastry to about 3mm thickness. Use the loaf tin as a guide and cut pastry shapes to line the base and sides of the tin. Press them into place and seal the edges.

Cut a piece of pastry to fit the top of the tin and set it aside. Keep the extra bits of pastry for decoration.

Spoon half the chestnut mixture intot the tin and smooth the surface. Cover with a layer of cranberries (i like lots some prefer a thin layer). Cover with the rest of the chestnut mixture.

Cover the filling with the pastry lid and pinch the edges to join. Cut out holly leaves or something festive from the pastry leftovers.

Brush the top with soya milk to glaze and stick on the decorative bits.

Bake in the oven for 35 minutes or until the pastry is golden. Decorate with cranberries.

That sounds delicious, thank you, we are having roasted butternut squash (with a few tweaks to make it vegan) Might try this recipe of yours for New Years Day though.
:-)

Doom_and_Gloom

twinkle_star wrote: »

Hi Doom and Gloom,

The chestnut loaf takes a little while but mostly because it is wrapped very neatly in pastry which you need to rest and then cut to fit a loaf tin. However, I did a test version and I found that it is actually nicer the next day. You can have it cold or reheated and the flavours have really developed, especially the mushroom. I'll be making mine on Christmas Eve so you could do yours today and have it tomorrow.

Chestnut and mushroom loaf ...

Bake in the oven for 35 minutes or until the pastry is golden. Decorate with cranberries.

That does sound lovely :drool:. I don't have any vegan wine in as I don't drink the stuff but I do believe I have the rest. Do you think it would taste just as good without the wine and instead use a vegan stock cube ? If I could do it today to eat tomorrow that would be perfect.

Edit: I made it without the wine or even the stock and it does look really good. I can not wait to eat it! Thank you soo much twinkle_star . It's made me decide to have brussels and gravy also with my meal. I'm going to be stuffed after all the food lol.

twinkle_star_2

I hope it's good now.

Happy Yule! :T

twinkle_star_2

Gluten free chocolate muffins.

SO damn good!:D

• 125g of gram flour (chickpea flour)
• 125g of gluten free plain white flour
• One teaspoon of bicarbonate of soda
• 2 tbsp ground linseed mixed with 6 tbsp water
• 150g of caster sugar
• 40g of cocoa powder
• 170ml of sunflower oil
• 150ml of soya milk
• Two heaped tablespoons of treacle
• 75g of gluten-free chocolate chips (we used super dark choc chopped into chunks)

Preheat the oven to 180 degrees C, gas mark 4.

Mix gram flour, gluten free white flour, chocolate chips, bicarbonate of soda, caster sugar and cocoa power. Mix well to combine all the ingredients.

Once the ingredients are combined make a hollow in the centre of the mixture and add the sunflower oil, linseed mixture, treacle and milk. Using a whisk beat the mixture until it takes on a thick consistency. Make sure there are as few lumps in the mixture as possible.


Once the mixture is smooth, spoon it into muffin cases on a baking tray. Fill each case about a two third of the way up. When all the mixture has been used place the tray into the over and bake for half an hour.

Doom_and_Gloom

twinkle_star thank you so much. The chestnut and mushroom loaf was really nice and worked so well with vegetable gravy on it and all the vegetables I had. I really did get stuffed . I'm going to have to make that again although not for a while lol.

ANGELB

I'm so glad that I've found this vegan link and all the recipes. I went 'vegan' six months ago and feel soooo much better. Is there an easier way to find the Vegan Old Style link quicker? I tend to go to page 17 then work my way through.... it takes an age sometimes. Can I save it somewhere?

Justamum

ANGELB wrote: »

I'm so glad that I've found this vegan link and all the recipes. I went 'vegan' six months ago and feel soooo much better. Is there an easier way to find the Vegan Old Style link quicker? I tend to go to page 17 then work my way through.... it takes an age sometimes. Can I save it somewhere?

If you go to the top of the thread you will see a 'thread tools' button. Click on that and click on subscribe, then on the next page click on instant notification by e-mail, then you will get an e-mail when anyone posts on it. It will also make it easier for you to find it - go to user cp near the top of the page, you will see a list on the left, scroll down to list subscriptions and it will list all the threads you have subscribed to.

Also, to make it even easier, if you go to user cp, click on edit options, scroll down to messaging and notification, you can tell it to automatically subscribe to any thread you post on.

ANGELB

Thank you very much for this info!

Justamum

ANGELB wrote: »

Thank you very much for this info!

A pleasure. I only hope you understood my woffle!

bunny_too

Meat eaters post, hope i'm allowed.

Good evening to everyone, just had to say, what a great thread.

I have been trying to introduce more meat free days into my week, to reduce my butchery costs,as i am doing the 4k chall again this year.
I've only got to page 2 and have learnt so much. Not only have i some wonderful recipes to try, but i have found out the reasons peeps cut meat etc.out of their diet, other than my financel one,IYKWIM.

Thanks to all posters for the interesting info i'm inspired.I will be lurking here on a regular bases. BTxx