Wednesday, 13 April 2016

Smoked Paprika Mushroom Loaf with Coconut 'Bacon'

The weather in Wales is so strange at the moment.  For the past two days its been heavily foggy, only to clear and then smack us in the face with a mini heatwave.  It does make a change from the rain though, so I better not complain.  
I made this Golden Mushroom Loaf a couple of weeks back at the weekend when D brought home a lot of mushrooms.  It is golden partly from being baked, but also from the addition of smoked paprika.  I garnished the mushroom loaf with homemade smoky coconut flakes aka 'coconut 'bacon'.  
We enjoyed this Mushroom Loaf as a Nut Roast with one meal, the others with a side of salad.

It was tasty.  It was firm and crunchy on the outside, and soft on the inside, but not a claggy soft. It made a nice change from the occasional mock 'meat' sausages we pick up for  during the working week for easy meals.  



If you do make this allow to cool in tin before attempting to remove.  This savoury loaf can be reheated in oven if especially if you want to retain crispness or if you just want it warm, a few bursts in the microwave.  I am sharing this with CookBlogShare hosted by Snap Happy Bakes and Healthy Happy Green Party and Casa Costello and Maison Cupcake for Bake of the Week.

Paprika Mushroom Loaf
Ingredients
Serves 6 
450g button mushrooms, roughly chopped
1 onions, minced
1 tablespoon oil
125g ground almonds*
225g wholemeal breadcrumbs*
1 teaspoon Marmite or other yeast extract
1 teaspoon dried dill
2 teaspoons smoked paprika
1 flax 'egg' (or free-range egg)
Salt and pepper to taste
Method
Heat the oil in a wide pan, then saute the onions until very soft.  Stir in the mushrooms and cook for a few minutes until soft.  Turn off the heat and allow to cool.
Then transfer to a blender and blitz roughly, scrape into a wide bowl and stir in the remaining ingredients. Taste and adjust seasoning if necessary to taste.
Carefully scrape into a 1lb loaf tin that has been lined with non-stick parchment paper.
Smooth the mushroom mixture.
Transfer to preheated oven gas mark 4/180oc for 1 hour.
Allow to cool, before removing from tin.

For the Coconut 'Bacon' Flakes follow this link for the recipe.
*I used my Optimum 9400 Froothie blender to ground the almonds and breadcrumbs.
Please note this post contains affiliated links. 
Adapted from The Queen of Vegetarian cuisine in the U.K - Rose Elliot's Complete Vegetarian Cookbook: Over 1000 Recipes (1985 

16 comments:

  1. Looks just lovely - it is a nut roast in my book and when I saw your inspiration I wonder if I have made it as I love that rose elliot book - though my version is too old fashioned to even think of the coconut bacon garnish - of course I would love that and might steal that idea some time.

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    1. Yes indeed, I agree with you it is a Nut Roast. The addition of coconut bacon was welcome.

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  2. I'd never heard of coconut bacon but really want to try it now! Thanks for joining in with #BAKEoftheWEEK !

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    1. Thanks Sarah, yes its quite popular in blogosphere at the moment amongst vegans.

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  3. Oh, this sounds and looks lovely! Weather has also been weird here, could we get some proper spring weather soon!?

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    1. Thanks VegHog, Lets hope for some spring weather.

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  4. This sounds so interesting I'd love to try it. Thanks for linking to #CookBlogShare

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  5. This sounds delicious. I love a good roast dinner but decent veggie alternatives are hard to come by. #CookBlogShare

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    1. Thanks Mandy, I agree - that is why sometimes home made is better.

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  6. We love mushroom, so this dish would definitely be a success here! Thank you for sharing with #CookBlogShare x

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  7. Wow this looks impressive and so tempting. I'm really intrigued to try to see what this tastes like. Thanks again for joining in with #BakeoftheWeek

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  8. Your Smoked Paprika Mushroom Loaf with Coconut 'Bacon' is such a delicious treat. I could eat this every day! I am so glad you shared your healthy, yummy vegan recipe with us at the Plant-Based Potluck Party. I'm pinning and sharing.

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    1. Thank you so much Deborah, hoping to join in again this week.

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