Name: Savoy-Wrapped Quinoa Roast
Prep time: 15 min
Cook time: 40 min
Yield: 6
Ingredients: 1 tbsp vegetable oil; 1 red onion, peeled and diced into 5mm/¼in pieces; 1 carrot, diced; 1 leek, trimmed, finely sliced and well rinsed; ½ courgette, diced; 5 chestnut mushrooms, wiped and diced; 100g/4oz quinoa or couscous; 750ml/26fl oz vegetable stock; 150g/5oz cashew nuts; 1 thick slice of wholemeal bread; 6 outer leaves from a Savoy cabbage, stalk ends trimmed; 1 flax “egg” (see below); 125g/4½oz silken tofu; 1 tbsp each freshly chopped thyme and marjoram (or ½ tsp of each dried herb); Salt and freshly ground white pepper, to taste; 125g/4½oz vegan “feta” or “ricotta” (optional)

VMG Recipes