This vegan loaf might be a perfect addition to your Christmas dinner table, and not only for vegans, I am sure everyone in your family will enjoy its rich and comforting taste. This one was quite smoky as I used a smoked tofu sausage, but if smoky is not your taste, I sometimes used seitan (minced) or only mushrooms.

You’ll need:

1/2 purple onion
2 garlic cloves
5-6 medium Portobello mushrooms
2 smoked tofu sausages (optional)
1 vegan puff pastry
fresh rosemary and thyme (fresh or dried)
1 fresh chilli pepper
1 tsp smoked paprika
red wine (about 1 dcl)
salt, pepper
olive oil

Method:

Prepare your ingredients; chop the garlic, slice the onion and the mushrooms (I like to cut them thicker), blend the sausage until they are larger crumb size. Sauté the onion, adding garlic, mushrooms, rosemary (1 whole stem plus some needles) and a pinch of thyme after a minute or two. Sauté on low heat, slowly adding wine until mushrooms get a bit of colour and add the sausage, smoked paprika, salt and pepper. Leave to cool.

Line a loaf pan with parchment paper and puff pastry. Take out the rosemary stem and add the filling. Close from all sides. I like to use a bit of mustard diluted in plant milk for the ‘egg’ on top. Bake on 180 C until golden brown.

Nina Vukas

You can find Nina growing veggies or preparing delicious plant-based meals when she’s not leading or preparing Teacher Training programs. She often shares the recipes on her @ninasplantbasedkitchen Instagram or Nina’s Plant-based Kitchen blog.

”I baked cakes with my mom before I could reach the stove and had to learn my way around the kitchen from an early age. I stopped eating meat when I was 18 and prepared meals for myself. I was always an intuitive cook; I would open the fridge and pantry and develop a recipe. But, becoming vegan woke up the creativity and a need to go deeper, so I took a few vegan cooking courses, which helped my techniques and creativity.”