Vegan Quinoa Roast with Mushroom Gravy

"Indulge in a delicious and nutritious meal with this vegan quinoa roast topped with a flavorful mushroom gravy. Perfect for any occasion."

Ingredients

• 1/3 cup (75g) quinoa
• 225ml water
• 2 tbls olive oil
• 1 onion, chopped
• 1/4 cup finely diced celery
• 2 gloves of grated garlic
• 2 tbls red wine
• 1 1/2 cups (125g) walnut meal
• 1 1/2 cups (125g) raw almond meal
• 1 1/2 cups bread crumbs
• 150ml water, extra
• 2 teaspoons of gluten free yeast extract (a gluten free 'vegemite'
• 2 tbls golden flax meal
• 4 tbls nutritional yeast
• 3 tsp salt
• 1 tsp pepper
• 1 tbls tamari 

Method

Place the quinoa and water into a pot. Bring to boil, reduce the heat and cook for 30-35 minutes or until all the water has been absorbed.

Preheat the oven to 170oC and line a 10cm x 22cm loaf tin with baking paper.

Fry the onion, garlic and celery in the olive oil. Allow the mixture to go dark as possible without burning. This will give a nice deep dark color to the loaf.

Add the wine and continue to cook until all the wine has been absorbed. Remove from heat. Combine with the remaining ingredients in a bowl.

Spoon the mixture into the loaf tin and bakes for 40-50 minutes, or until the loaf is firm to touch.

Allow to cool in the tin for at least 15 minutes before turning out. Serve with mushroom gravy made