Coca Cola _ June 2019

Golden Rice Loaf & Pepper Sauce

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


  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
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