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Ingredients
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200 grams
brown mushrooms, blitzed in a food processor
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1
brown onion, blitzed in a food processor
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2
carrots, thinly sliced
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2
celery sticks, thinly sliced
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1/2 cup
curly parsley, roughly chopped
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4
sprigs fresh sage, roughly chopped
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1 cup
brazil nuts, blitzed in a food processor
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1/2 cup
cashew nuts, blitzed in a food processor
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3
chia eggs (3 tbsp chia seeds mixed with 9 tbsp water and left to sit 10 mins)
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3 cups
cooked brown rice
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1/2 cup
GF breadcrumbs or rice crumbs
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1 teaspoon
dried thyme
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1 teaspoon
salt
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1/2 teaspoon
cracked pepper
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2 tablespoons
tomato paste
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2 tablespoons
nutritional yeast flakes
Directions
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Preheat oven to 180 degrees C.
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Heat a little olive oil in a skillet. Add mushroom pieces and cook 5-8 minutes. Remove from pan and set aside.
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Add onion to same skillet with a touch more olive oil if needed. Cook until onion starts to caramelise then set aside with the mushrooms.
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Place all ingredients including cooked onion and mushrooms into a large bowl and mix until combined well.
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Spoon mixture into a loaf tin and place in the oven for around 40 minutes or until top is browned.
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Let sit 5-10 mins before taking a spatula around the edges and flipping onto a serving plate.
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