This traditionally British dish is dressed to impress, and it's been tweaked to satisfy the pickiest vegan in your life! Our one wish from you is that you give these recipes a try and share this recipe with all your friends so that they don't end up ordering in some lame takeout instead of having a proper meal.
This is the ultimate dish, and trust us, your guests will be quite impressed. I know, I know, it's almost too pretty to eat, but it's also so delicious. So I mean I'm not trying to put you in a place where you have to make tough choices - but let's face it, adulting is HARD. Let this roast be the centrepiece of your table for a little while and then dig in. Find some balance!
This roast has been tweaked to have flavour notes that are perfect to compliment the other recipes we will be posting! The tartness of the cranberries brings out the wonderful flavour notes of the parsnips and seriously, it can't get better than that.
If you don't have a ring shaped baking dish, don't worry, you can place a small bowl on a prepared sheet and make a ring around it with the batter, so that it resembles the shape of a wreath. Remember to gently remove the bowl before cooking!
If you want to really set the table to impress with this dish, make about 10 thin slices of parsnip before you cook them and set aside, plop these on a roasting pan in the oven for a few minutes and they will curl and crisp up before your eyes, and then use them to decorate the finished product - you're welcome!
• 3/4 cup brown rice
• 3/4 cup vegetable broth
• 2 cups parsnips, peeled and cut into chunks
• 2 tbsp ground flax seed
• 1 onion, halved and sliced
• 3 garlic cloves, crushed
• 2 cups mixed mushrooms, cleaned and sliced
• 1 rosemary sprig, leaves stripped, plus extra to decorate if you like
• 1/2 cup dried cranberries
• 2/3 cup blanched hazelnuts, toasted until golden
• small pack flat-leaf parsley, finely chopped
• a good sprinkle of nutmeg
• 3 tbsp pumpkin seeds • handful parsnip crisps with sea salt & black pepper (optional) Directions
1) Cook the brown rice with the broth according to instructions on the rice package. Put aside 4 tbsp of the broth.
2) Bring a large pan of water to the boil, then add the parsnips, and cook until soft. Drain well and then mash. Add the flaxseeds and remaining broth to the mashed parsnips and let sit.
3) Put 2 tbsp of water in your largest frying pan with the onions and garlic. Fry on medium heat until soft and golden, then stir in the mushrooms, rosemary and sage. Fry until well cooked. Scrape into a big mixing bowl and set aside to cool.
4) Line a ring tin with parchment paper. If you do not have this, you can always place a large piece of parchment paper on a baking sheet, and place a small bowl upside-dow in the middle. (When the batter is ready to be cooked, you will need to make a ring around this bowl, in order to make a 'wreath' shape. Gently remove the bowl before cooking!
5) Add the mashed parsnip mixture, cooked rice, parsley, cranberries and hazelnuts to the fried mushroom mixture. Season generously with salt and nutmeg, then mix everything together really well.
6) Spoon the filling into the baking ring, and press down firmly to fill, flatten the top. Keep in the freezer for 1 hour before cooking. *if you do not have a ring-shaped baking dish, this is the part where you will mould the batter around a small bowl, try to make the circumference as even as possible around the bowl, and then gently remove.
7) Heat the oven to 200C and cover the wreath with foil. Bake for 45 mins, until a skewer poked into the centre of the mixture comes out piping hot.
8) Use a small palette knife or cutlery knife to release the filling all the way around, then sit a serving plate on top and flip over. Carefully lift off the tin, and top the wreath with some parsnip, cranberry and pumpkin seeds to serve – plus some extra rosemary or parsley sprigs if you like. Slice into wedges and enjoy.
If you haven't had the chance to check out the other recipes in this series, please be sure to do that now!