Blog :: Ramblings of a health nut

A Merry Veggie X-mas!

Posted on 26 Dec 2013 by maisha (posted in: blogs)

We don't really celebrate Christmas. This year we didn't even have a mini Christmas tree or Christmas lights. But the day before Christmas I suddenly felt the urge to do something. So I went out and totally splurged on some Christmas decorations. I broke the bank on it. I mean, I did go out last-minute when everything was 50% off, but still, I was completely shocked when I paid at the register: a whole 95 euro-cents ($ 1.3). So obviously we're skipping the expensive champagne for New Year's ;-)

But my dishes did look merry... I made my ultimate nut roast:

And a roasted root veggie quiche:

I'm especially proud of how the nut roast turned out! I mean, the quiche looks and tastes great, but I kind of threw it together, if you know what I mean.
Oh, a package of ready-made croissant dough that's been sitting in the fridge for ages and will probably never appear for my romantic breakfast in bed or otherwise. And look there, two tubs of cottage cheese that are nearing their expiration date...
And that is how the quiche came to be, but the nut roast was meticulously planned. So I was surprised that it turned out perfect! Because usually the more I plan and think about a recipe, the greater the fail. Just looking at the cranberry glazed top had me squealing with joy:

And because I'm in a good mood, it'll be a two-for-one day: two recipes in one post. Doesn't that feel like Christmas?!

Spicy Caramelized Onions, Leek & Mushrooms

As both recipes use onion and leeks, you can prepare this mixture for both at once.


  • 4 leeks, rinsed and finely sliced
  • 10 onions, peeled and chopped or sliced
  • 350 g mushrooms, roughly chopped (I used a combo of shiitake and oyster msuhrooms)
  • 1 tbsp sweet soy sauce
  • 1 tbsp (salt) tamari soy sauce
  • 1 tbsp (vegan) Worcester Sauce
  • 1 tbsp Picadillo spice mix ( a mix containing garlic, chili, onion, paprika, cumin, oregano, jalapeno, coriander, pepper...)


  1. In a large pan, melt one tablespoon of coconut oil.
  2. Add the chopped onion and saute on medium heat until onion starts to brown/caramelize.
  3. Add the spices and sauces and stir to combine.
  4. Add the chopped mushrooms and cook on medium heat for about 5 minutes, while stirring frequently. You want to get rid of the excess moisture, but you don't want it to go all soggy.
  5. Add the leek and cook it along for about 2 minutes. You want to keep the vibrant green color.

Ultimate Nut Roast (makes 12 very generous servings)

Nutritional info per serving (based on 12):


  • 100 g unsalted walnuts
  • 100 g unsalted hazelnuts
  • 100 g unsalted shelled pistachios
  • 500 g firm tofu, drained and pressed/squeezed to remove excess liquid
  • 430 g (canned) chestnut puree (I tried finding whole prepackaged cooked chestnuts to make my own puree, but the best I could do was a can of puree)
  • 4 organic whole eggs
  • 1 tbsp sweet soy sauce
  • 1 tbsp (salt) tamari soy sauce
  • 1 tbsp (vegan) Worcester Sauce (the ones you find in regular supermarkets usually contain anchovies extract, so check the label! Organic supermarkets often offer a fish-free version)
  • freshly ground black pepper and salt to taste
  • half of the onion/leek/mushroom mixture
  • 3 thick slices of ontbijtkoek (gingerbread), pulsed in a food processor to rough crumbs
  • 3 handfuls of fresh cranberries, rinsed
  • 1 tbsp date syrup


  1. Toast the nuts (10 minutes in a preheated oven or in a pan) and in a food processor equipped with an S-blade, pulse until they are you get a consistency that is rougher than almond meal, but not chunky. It's okay if there are some larger chunks here and there. Transfer the nut mixture to a large mixing bowl.
  2. In the same food processor (no need for in-between cleaning), pulse the tofu until you have a ground meat structure. Add the tofu to the nuts.
  3. Add the onion/leek/mushroom mixture to the tofu/nuts, along with the ontbijtkoek. Mix real well.
  4. In the food processor, combine the chestnut puree, eggs, and sauces until smooth. Transfer to the mixing bowl and mix until combined. At this point you can taste the raw nut roast mixture and add any seasonings if preferred.
  5. If you're happy, line a 31 x 13 x 7cm(12¼" x 5" x 2¾") loaf pan with baking paper. In a small bowl, combine the fresh cranberries with 1 tbsp of date syrup. Transfer this to the bottom of the loaf pan.
  6. Place the nut roast mixture on top, filling up the loaf pan. You will have a bit too much filling, but you can stuff a red bell pepper with it and bake it along in the oven (nice leftover for lunch).
  7. Bake at 160C fan-oven (320F) for 1.5 hours, rotating the pan halfway. Let it cool down completely or at least for half an hour, before carefully flipping the loaf pan on a plate and removing it.

Roasted Root Vegetable Quiche (serves 8)

Nutritional info (based on 8):


  • 1 package of ready-made croissant dough (for 6 croissants)
  • 400 g 2% fat cottage cheese
  • 3 eggs
  • 1 bulb of roasted garlic (10 cloves)
  • 1 tbsp sweet soy sauce
  • 1 tbsp (salt) tamari soy sauce
  • 1 tbsp (vegan) Worcester Sauce
  • 1 medium sweet potato, peeled and cubed
  • 1 large parsnip, peeled and cubed
  • 2 large carrots, peeled and roughly sliced
  • half of the onion/leek/mushroom mixture
  • two handfuls of fresh cranberries


  1. Toss the sweet potato, parsnip, and carrot with 1 tbsp of olive oil and spread out on a baking tray lined with baking paper. Roast in the oven until the edges start to brown.
  2. Roll out the croissant dough to fit a quiche/pie dish.
  3. In a food processor, combine the cottage cheese, eggs, sauces, and roasted garlic until smooth.
  4. Transfer to a mixing bowl and add the roasted root veggies and the onion/leek/mushroom mixture. Stir to combine.
  5. Transfer to the pie/quiche dish, decorate with cranberries, and bake in the oven at 160C (fan-oven) (320F) until the quiche is set (about one hour).


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