Vegan Holiday Recipe – Festive Chickpea Roast with Miso Gravy
Festive Chickpea Roast with Miso Gravy
By: Meghan Pearson
Ah, the holidays. It’s an annual event; a period that allows for legitimate excuses to imbibe, indulge and go overboard with all things decadent. Gingerbread, cider, candy canes, hot cocoa, and shortbread – the list goes on and on! And what other traditional ingredients really say “festive season”? Well, dried fruit and all your usual poultry seasonings like rosemary, thyme and sage. And who can forget citrus, cinnamon and roasted chestnuts!
This year, as a relative newcomer to the fully plant-based food world, I wanted to create a tasty main dish to share over the holidays that included all of the flavours familiar to everyone this time of year, vegan and omnivore alike.
I also wanted a dish that would please even the most particular of palates (like those of my young veggie-hating nephews) and would still express my playfulness when it comes creating full-on collisions of different classical cuisines. So what did I come up with? A delightfully simple seasonal roast with deeply complex sweet and savoury flavours to boot. A dish that I can already say will make a repeat appearance on my holiday table for many years to come.
Yield: Serves 4-6
- 2 tsp (10 mL) olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 stalk celery, diced
- 1 large carrot, grated
- 1 cup button mushrooms, diced
- ½ cup vegan veggie stock powder
- ¼ cup dried cranberries or currants
- 1 can (19 oz/540 mL) chickpeas, drained and rinsed
- 1 tbsp fresh sage, minced (about 3 leaves)
- 1 tbsp fresh rosemary, minced
- 1 tbsp fresh thyme, stem removed
- 2 tbsp chopped fresh Italian parsley
- 1 tbsp fresh lemon zest
- 1 tbsp ground cinnamon
- 2 tbsp sunflower seeds
- ½ cup roast chestnuts, chopped*
- 1 flax egg replacer (4 tbsp ground flax seed mixed with ½ cup warm water)
- 1 cup bread crumbs (I use gluten-free)
- 1 tsp baking soda
- Sea salt and pepper
- Prepare flax egg replacer. Set aside. Line a loaf baking pan with parchment paper. Set aside.
- In a medium sauté pan, heat oil over medium-low heat. Add onion and cook for 1 to 2 minutes until sweating and slightly translucent. Add carrot, celery, mushrooms, and cook 2 to 3 minutes more. Add stock, cranberries, and salt and pepper to taste (be liberal) and then let simmer until most of the liquid has evaporated.
- In a food processor, purée chickpeas until almost entirely broken down.
- In a medium mixing bowl, add the chickpea purée plus all the remaining ingredients including the flax egg replacer. Stir well to combine.
- Dump mixture into the loaf pan and press firmly into place. Smooth out the top.
- Bake at 350°F for 45 to 50 minutes until lightly golden and stiff on top.
- 2 tbsp miso paste
- ¾ cup warm water
- 2½ tbsp nutritional yeast
- ½ tsp sea salt
- 1 tsp powdered ginger
- 1 tsp garlic powder
- 2 tbsp soy milk powder (can be found at health and bulk food stores)
Combine all ingredients in a blender. Just before serving the roast, heat gravy in a small saucepan, reducing to desired consistency. This is also a fantastic gravy to use with a batch of sautéed mushrooms and onions. Savoury mushroom gravy anyone? Yum!
Meg Pearson is a certified Culinary Nutrition Expert, Raw Food Instructor, Reiki Practitioner and Live Well Educator with MAP Wellness.