It is 4 days until christmas. The gingerbread cookies are already gone, the christmas tree stands tall and shiny. And I slowly check the content of the cupboards, so as not to be unpleasantly surprised when I’m in the middle of cooking for the christmas feast. It is also time to check if any of the guests have any allergies or are vegan. Having to prepare a double feast is definitelly not something anyone is looking for. So this recipe below, coming from a polish vegan blogger Marta Dymek ( http://www.jadlonomia.com ) is something you may take into consideration. It is vegan, glutenfree and it tastes both vegan and meat lovers. And the good thing is- you can prepare it before christmas and serve at the feast!

You need:

1 ½ cup cooked millet (about 3/4 cup dried. Or about 150g)

1 cup hazelnuts (ground in a grinder or in a blender)

100ml vegetable oil

2 carrots

2 parsley roots

1 leek (only the white part)

2 sticks of celery

2 garlic cloves

2-3 tbsp soya sauce

2 grains of allspice

2 bay leaves

1 tsp marjoram

1 tsp dried parsley

½ tsp lovage

½ tsp thyme

pinch of nutmeg

sal and pepper

Preheat the oven to 200º. Heat the oil in a big pot or pan. Cut the leek in thin slices and add to the pot, along with bay leaves and allspice and keep it at a simmer, until the leek is soft. In the meantime, peel the carrots and parsley, cut the celery in small cubes and chop the garlic. Grate the carrots and parsley on a grater.

When the leek is ready, take the allspice and bay leaves out, and put the prepared vegetables. Let it simmer for 10-15 minutes, until the ingredients are very soft.

Move the vegetables to big bowl. Add the cooked millet, hazelnuts, oil and the rest of the ingedients and grind everything to a smooth paste. Season with salt and pepper. Move the paste to a bread pan, put it in the oven and bake for 30-45 min. Cool it down completely before cutting.

Merken

Merken