Golden Rice Loaf & Pepper Sauce

Food Main Courses Vegetarian
Miriam Sorrell, gourmet chef at The Vegan Society
4-6 Servings
Ingredients
FOR THE GOLDEN RICE LOAF
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
FOR THE PEPPER SAUCE
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
Method
  1. FOR THE GOLDEN RICE LEAF
  2. Make the loaf the day before you plan to serve it
  3. Preheat oven to 200˚C and grease a 9-inch loaf tin, or equivalent pyrex container
  4. 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
  5. 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
  6. 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
  7. FOR THE PEPPER SAUCE
  8. 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
  9. TO SERVE
  10. Heat the portion in the oven for 25 minutes, or microwave until very warm. Serve with the sauce, rosemary roasted potatoes and petit pois