Schwartz September 2019

Golden Rice Loaf & Pepper Sauce

Miriam Sorrell, gourmet chef at The Vegan Society
Serves: 4-6
Download PDF

Ingredients

  • GOLDEN RICE LOAF
  • Onion 1 roughly chopped
  • Small aubergine/eggplant 1 roughly chopped
  • Garlic cloves 2-3 roughly chopped
  • Large carrot 1 grated
  • Short grain brown rice 250g pre-cooked (boiled and drained)
  • Salt to taste
  • Curry powder 1 tsp
  • Olive oil 2 tbsp for frying
  • Vegan cheese 2 cups grated
  • Parmazano (vegan parmesan) or nutritional yeast (optional) 1 tbsp
  • Tomato puree 1½ tbsp
  • Celery 1 stick
  • Oregano ½ tsp
  • Garlic granules 1 tsp
  • Roasted pecans 1 cup crushed
  • Cornstarch or arrowroot 2 tsp mixed into a paste with ¼ cup nut milk or other vegan milk
  • Tangerine, clementine or mandarin zest finely chopped
  • Sesame seeds enough to garnish
  • Golden breadcrumbs enough to garnish
  • PEPPER SAUCE
  • Soya cream or vegan equivalent 1 cup
  • Vegan margarine 1 tsp
  • Garlic cloves 2 finely chopped
  • Mild English mustard 2 tsp
  • Vegetable granules/powder 1 tsp
  • Crushed black pepper 1 tsp
  • Cognac 1 tsp
  • Flat leaf parsley finely chopped

Method

  1. Method for Golden Rice Leaf
    - Make the loaf the day before you plan to serve it
    - Preheat oven to 200˚C and grease a 9-inch loaf tin, or equivalent pyrex container
    - Blitz onions, garlic, celery and eggplant until finely chopped, and fry until brown
    - Add a splash of olive oil before adding curry powder, tomato puree and herbs. Mix and cook for a few more minutes
    - In a large bowl, combine cooked rice and carrots. Add grated vegan cheese, the parmazano or nutritional yeast, pecan nuts, clementine zest, salt, and garlic granules
    - Add the cornstarch paste and stir well
    - Spoon mixture into tin and flatten. Garnish with the breadcrumbs and sesame seeds, and bake for 50 minutes until golden
    - Take out and cool for 2 to 3 hours. Using a sharp knife, cut into ½ inch portions. Return to container, and place in the fridge overnight
  2. Method for pepper sauce
    - Stir margarine and garlic for 1 minute on medium heat then slowly add the cream. When it bubbles, add remaining ingredients
    - Simmer for 2 minutes
  3. To serve: heat the portion in the oven for 25 minutes, or microwave until very warm. Serve with the sauce, rosemary roasted potatoes and petit pois
Share this with friends
Feed Your Eyes

Sign up to receive an electronic version of Take Stock Magazine