Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to prepare a special dish, vickys roasted parsnip nut loaf, gf df ef sf nf vegan christmas. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Vickys Roasted Parsnip Nut Loaf, GF DF EF SF NF Vegan Christmas is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. Vickys Roasted Parsnip Nut Loaf, GF DF EF SF NF Vegan Christmas is something that I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can cook vickys roasted parsnip nut loaf, gf df ef sf nf vegan christmas using 17 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Vickys Roasted Parsnip Nut Loaf, GF DF EF SF NF Vegan Christmas:

1. Prepare parsnips, peeled and halved
2. Make ready sweet potato, peeled and thickly chopped
3. Take potato, peeled and quartered
4. Take swede, peeled and diced
5. Make ready spinach
6. Get onion, peeled and finely chopped
7. Take garlic, peeled and finely chopped
8. Take carrot, peeled and grated
9. Prepare roasted unsalted peanuts, chopped
10. Get roasted hazelnuts, chopped
11. Prepare blanched almonds, chopped
12. Prepare parsley, finely chopped
13. Get lemon juice
14. Take gluten-free breadcrumbs or porridge oats
15. Prepare Maple syrup / Agave / Honey
16. Make ready salt & pepper
17. Get vegetable oil

As you can see, the centre of the nut roast is very "meaty"; not too wet or too crumbly. Roasting the parsnip and apple not only brings out a caramelised flavour, but reduces the amount of water they contain, so as to avoid the dreaded 'soggy bottom'. Nut roast is a favourite for a reason. Try this vegan nut roast, which is great served hot for Christmas dinner, or cold for your festive buffet table.

Steps to make Vickys Roasted Parsnip Nut Loaf, GF DF EF SF NF Vegan Christmas:

1. Pre-heat the oven to gas 6 / 200C / 400°F and lightly oil a baking tray. Put the parsnips in a pan of boiling salted water for 5 minutes then drain. Lay them on the greased baking tray and give them a drizzle of oil and honey or agave and bake for 20 minutes until just softening. Leave the oven on when done for baking the finished loaf
2. Meanwhile, bring the swede, sweet potato and potato to boil in salted water, then simmer until slightly softened and drain
3. Also fry off the onion and garlic in some oil until the onion is translucent, then add to the pan with the swede and potato
4. Cook off the spinach in some salted water for 5 minutes until wilted then drain and add to the swede pan
5. When the parsnips are done, add them to the swede pan with the spinach, parsley, lemon juice, nuts and grated carrot, salt & pepper to taste
6. (If you need to roast the peanuts and hazelnuts yourself do so before roasting the parsnip etc at gas 4 / 180C / 350°F until they turn a shade darker and the skins split. The skins will be easily rubbed off)
7. Mash everything together well. You should be able to form a moist ball in your hand with the mixture. If it's too wet, add some breadcrumbs or porridge oats to the mixture. Season to taste, you may wish to add more honey/agave
8. Lightly oil an ovenproof dish or line with foil. Spoon the mixture in, pat down and cover with some more oiled foil and bake for 30 minutes then remove foil and continue baking for a further 15-20 minutes until the top starts to turn golden brown
9. Let stand 10 minutes before slicing and serve hot with a nice salad, green veg or with some boiled potatoes and vegetable gravy
10. You can also bake in a loaf tin or it's nice to put into individual ramekins or madeline moulds. Adjust the cooking time to 45 minutes covered and 15 uncovered if you use a loaf tin and reduce to 35 minutes total time if using individual mini loaf moulds
11. This is a bit 'all about the timing' but it's worth it. It's a great alternative to meatloaf

With so many different food sensitivities, allergies, and lifestyle choices to consider, trying to feed everyone is hard! Luckily this loaf is vegan, gluten free, soy free, and can easily be nut free by omitting the walnuts. See, it is The Ultimate Vegan Thanksgiving Loaf! In a large bowl, with a wooden spoon, stir together the butter, brown sugar, and granulated sugar. Add eggs, one at a time, and stir to combine.

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