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MEAT FREE MONDAY: The perfect sage and onion roast recipe for all you veggies this Christmas

on in Lifestyle

Because eating well doesn’t have to cost the Earth…

Becoming a vegetarian or vegan is one of the best things you can do for the planet but what if (like quite a few of us at Global Cool Headquarters) you’re not ready to ditch meat completely? Never fear, you can still do your bit for the planet (and make yourself healthier and richer) by incorporating Meat Free Mondays into your life.

Meat Free Mondays will bring you the crème de la crème of vegetarian recipes to encourage you to ditch meat just one night a week. This week, why not make it a meat free Wednesday too with this Sage and Onion Roast from Mary McCartney, which makes a delicious meat-free Christmas dinner served with all the traditional trimmings of Brussels sprouts, parsnips and carrots…

Sage and Onion RoastIngredients
3 tablespoons light olive oil
2 medium onions, finely chopped
2 sticks celery, finely chopped
40 g (⅓ cup) pine nuts, lightly toasted in a frying pan (no oil needed)
40 g (⅓ cup) walnut halves, chopped
100 g (¾ cup) peeled and cooked chestnuts, chopped
3 tablespoons chopped fresh sage
100 g veggie mince
125 g (1¼ cups) dried breadcrumbs
200 ml (¾ cup) vegetable stock
3 large, free-range eggs, beaten
sea salt and black pepper, to taste

Preheat the oven to 190°C/375°F/gas mark 5. Line a 23 cm/9 inch loaf tin (about 10 cm/4 inches deep) with greaseproof paper.

In a large frying pan over medium heat, heat the olive oil and gently sauté the chopped onions and celery for about 5-10 minutes. Stir in the pine nuts, walnuts, chestnuts, chopped sage, and the veggie mince. Sauté for a minute or two until heated through. Now add the breadcrumbs and cook for another 8-10 minutes.

Stir in the vegetable stock and cook through for a couple of minutes. Transfer the mixture to a large mixing bowl and allow it to cool for a couple of minutes. Then stir in the beaten eggs, season with salt and plenty of black pepper and mix together well.

Spoon the mixture into the lined loaf tin and push it down evenly.

Bake the terrine in the middle of the oven for 30 minutes. Then take it out of the oven and turn it upside down onto a non-stick baking tray, peeling away the baking paper. Put it back in the oven to bake for a further 30 minutes, until the outside is crisp and golden. Slice and serve.

Find out more about why you should introduce Meat Free Mondays to your life now!

frankensteinHere comes the science bit…

GC articles show you one of four ways (the one in bold) to live greener…

/ Be a winner (not a binner) /
/ Turn up the style (not the heat) /
/ Love the trend (not the spend) /
Do it in public (not the car/plane) /

Image: Meat Free Mondays.

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