Porcini & Chestnut Wreath Roasts

• Vegetarian

• Produce

  • 1 400g tin Cannellini beans
  • 20 g Porcini mushrooms, dried
  • 5 stalks Thyme

• Condiments

  • 2 tsp Cranberry sauce
  • 2 tbsp Soy sauce

• Nuts & Seeds

  • 4 Mushrooms (white or chestnut, fresh
  • 80 g Nuts
  • 200 g Pouch chestnut puree

• Bread & Baked Goods

  • 1 slice Bread

Found on thevegspace.co.uk

Ingredients

• 20g dried porcini mushrooms
• 1 slice bread (or 6 tbsp breadcrumbs)
• 4 fresh mushrooms (white or chestnut)
• 5 stalks thyme
• 400g tin cannellini beans
• 80g nuts (I used a mixture of walnuts and cashews)
• 200g pouch chestnut purée
• 2 tbsp soy sauce
• 2 tsp cranberry sauce
• 20g dairy-free margarine
• half a red onion
• 1 tsp garlic purée / ready-chopped garlic
• 1 heaped tbsp plain flour
• 100ml porcini soaking liquid (reserved from recipe above)
• 400ml vegetable stock (boiling water made up with 1 tbsp vegetable stock powder)
• 1 tbsp cranberry sauce
• 1 tbsp soy sauce
• handful fresh parsley

Directions

• Place the porcini mushrooms in a mug or small bowl and cover with boiling water. Set aside for 5-10 minute until softened.
• Meanwhille, toast the bread and tear it into large chunks and place in a food processor or mini chopper along with the fresh mushrooms and thyme. Blitz to fine breadcrumbs, then add the porcini (squeezing to remove as much liquid as possible, but reserving the soaking liquid to use in gravy later on) and blitz again until finely chopped. Tip into a large bowl.
• Drain and rinse the cannellini beans then tip them into the food processor/mini chopper (no need to clean it beforehand!), and pulse until the beans are chopped but still have some texture - not a purée. Tip into the bowl with the mushrooms and breadcrumbs.
• Blitz the nuts in the food processor/mini chopper again until they are chopped but not too finely. Add to the bowl.
• Squeeze the chestnut purée into the bowl, and add the soy sauce and a seasoning of black pepper, followed by the cranberry sauce. Mix all the ingredients together until fully combined.
• Use oil or dairy-free margarine to generously grease your mini bundt moulds or tins, then spoon in the mixture a little at a time, pressing down well so that it gets into all the nooks and crannies.
• Chill in the fridge until needed, (this can be prepared up to 24 hours in advance), then preheat the oven to 180°C / 350°F / Gas Mark 4. Place the bundt moulds onto a baking tray, and bake for 25 minutes.
• Heat the margarine in a small saucepan over a medium heat, then peel and finely chop the onion and add to the pan, along with the garlic. Cook gently for 3-4 minutes until starting to soften.
• Stir through the flour until no lumps remain, then add the porcini soaking liquid and bring to a gentle simmer, stirring constantly.
• Add the vegetable stock, cranberry and soy sauces, then continue to simmer for 10 minutes until the gravy has thickened slightly.
• Use a hand blender to blitz the gravy until completely smooth, (or pour into a blender or food processor), then add the parsley (leaves only, discard the stalks) and blitz one or twice more until the parsley is finely chopped through the gravy. The gravy can be made in advance and reheated just before serving.