Ingredients
- 5 cups chopped raw veggies (a combo of cauliflower, sweet potato and celery is great; or a combo of parsnip, pumpkin and carrot also works well).
- 1 onion, chopped.
- 4 cloves garlic, skin on.
- 3 eggs.
- 1 teaspoon chopped rosemary.
- 1 tablespoon chopped thyme, plus extra sprigs to garnish (optional).
- good pinch of sea salt.
- 2 tablespoons flour (any kind).
- 2 tablespoons coconut oil, melted.
- 1 cup chopped pistachios.
- 3 knobs butter.
- pinch of sea salt.
- pinch of freshly ground black pepper.
- 150 g button mushrooms, sliced.
- 1/2 cup cream.
Directions
- 1. Preheat the oven to 200°C/400°F/Gas Mark 6 and line a baking tray and a loaf tin (23cm x 13cm) with baking paper.
2. Place the vegetables and garlic on the baking tray and roast for 30 minutes. Transfer to a food processor (squeeze the garlic out of its skin first) and pulse until the vegetables resemble breadcrumbs. Add the eggs, herbs and salt and blend until combined, leaving some chunks. Stir through the flour, coconut oil and pistachios.
3. Pour the mixture into the lined loaf tin and bake for 40–50 minutes until a skewer inserted into the centre of the loaf comes out clean. (Remove from the oven after 25 minutes and press the extra thyme sprigs into the top of the loaf, if you like). Set aside to cool a little.
4. To make the mushroom sauce, place the butter, salt, pepper and mushrooms in a skillet over a low heat. Cook the mushrooms for 10 minutes until softened, then stir in cream. Reduce the sauce until the desired consistency is reached.
5. Lift the loaf from the tin and slice into thick slices. Serve with the mushroom sauce.
If you're looking for a vegetarian main that has enough oomph to feed a crowd, then this Baked Stuffing Loaf might just be your go-to recipe! The mushroom sauce is a divine accompaniment and Sarah also recommends serving it with a fresh sprout salad with grated pecorino.
Ingredients
- 5 cups chopped raw veggies (a combo of cauliflower, sweet potato and celery is great; or a combo of parsnip, pumpkin and carrot also works well).
- 1 onion, chopped.
- 4 cloves garlic, skin on.
- 3 eggs.
- 1 teaspoon chopped rosemary.
- 1 tablespoon chopped thyme, plus extra sprigs to garnish (optional).
- good pinch of sea salt.
- 2 tablespoons flour (any kind).
- 2 tablespoons coconut oil, melted.
- 1 cup chopped pistachios.
- 3 knobs butter.
- pinch of sea salt.
- pinch of freshly ground black pepper.
- 150 g button mushrooms, sliced.
- 1/2 cup cream.
Directions
- 1. Preheat the oven to 200°C/400°F/Gas Mark 6 and line a baking tray and a loaf tin (23cm x 13cm) with baking paper.
2. Place the vegetables and garlic on the baking tray and roast for 30 minutes. Transfer to a food processor (squeeze the garlic out of its skin first) and pulse until the vegetables resemble breadcrumbs. Add the eggs, herbs and salt and blend until combined, leaving some chunks. Stir through the flour, coconut oil and pistachios.
3. Pour the mixture into the lined loaf tin and bake for 40–50 minutes until a skewer inserted into the centre of the loaf comes out clean. (Remove from the oven after 25 minutes and press the extra thyme sprigs into the top of the loaf, if you like). Set aside to cool a little.
4. To make the mushroom sauce, place the butter, salt, pepper and mushrooms in a skillet over a low heat. Cook the mushrooms for 10 minutes until softened, then stir in cream. Reduce the sauce until the desired consistency is reached.
5. Lift the loaf from the tin and slice into thick slices. Serve with the mushroom sauce.