Tibetan Roast
Submitted by ora
A hearty vegetarian loaf of buckwheat, mushrooms, walnuts, and spinach simmered in red wine, then baked until dark and firm. The plant-based centerpiece your holiday table has been missing.
YIELD
4 servingsPREP
20 minCOOK
1 hrsREADY
2 hrsLooking for a vegetarian main course that actually holds its own at the center of the table? This is it.
The Tibetan Roast combines buckwheat groats with earthy mushrooms, ground walnuts, and fresh spinach, all bound together with red wine and stock. Rosemary and sage give it that classic roast dinner fragrance.
Pressed into a loaf tin and baked until the top turns dark and crusty, it slices like a proper roast and has enough heft and flavor to satisfy even the dedicated meat eaters at the table.
Serve it with roasted root vegetables, gravy, and all the trimmings for a plant-based Sunday dinner or holiday spread.
Chef Tips
- Grind the walnuts finely so they act as a binder. Chunky pieces will make the loaf crumbly and hard to slice
- Squeeze as much liquid out of the cooked spinach as you can. Excess moisture is the enemy of a firm, sliceable loaf
- Let it rest in the tin for a full 10 minutes before turning out. Patience here is the difference between neat slices and a pile of crumbs
- This freezes well. Make two and keep one wrapped tightly for a quick weeknight dinner
Ingredients
Directions
Preheat oven to 375℉ (190℃).
Heat oil in a skillet and fry the buckwheat for 2 to 3 minutes.
Add onions and mushrooms and cook for a few more minutes.
Pour in the wine and stock and bring to a boil.
Reduce heat and simmer for 20 minutes. Add more stock if necessary.
Grind the walnuts finely.
Wash and cook spinach without water for 6 minutes.
Drain off any excess liquid and chop thoroughly.
When buckwheat is cooked, remove pan from heat and let cool slightly.
Stir in walnuts and spinach.
Mix in the herbs and mix well. Season to taste.
Grease a 1 LB loaf tin and press in the mixture.
Bake for 50 to 60 minutes until the top is dark brown and feels firm to the touch.
Let it stand for 10 minutes, then turn out onto a plate.
Serve with vegetables and greens.
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