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Vickys Roasted Parsnip Nut Loaf, GF DF EF SF NF Vegan Christmas
Vickys Roasted Parsnip Nut Loaf, GF DF EF SF NF Vegan Christmas

Before you jump to Vickys Roasted Parsnip Nut Loaf, GF DF EF SF NF Vegan Christmas recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy.

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Make smart decisions when grocery shopping. If you make smart decisions when you are purchasing your groceries, you will be eating better meals by default. At the end of your day do you really want to deal with packed grocery stores and long waits in the drive through line? You want to go to your apartment and make something from your kitchen. Make sure that what you already have is healthy. In this way, even when you decide that you want something greasy or not super nutritous, you will still be choosing items that are healthier for you than you would probably choose while running into a store or fast food restaurant.

There are a whole lot of things that work toward your getting healthy. An overpriced gym membership and very hard to stick to diets are not the only way to do it. Little things, when done each day, can do plenty to make it easier to get healthy and lose pounds. Being smart when you choose your food and routines is where it begins. Getting as much exercise as you possibly can is another factor. Don’t overlook that health isn’t only about just how much you weigh. You really want your body to be strong too.

We hope you got insight from reading it, now let’s go back to vickys roasted parsnip nut loaf, gf df ef sf nf vegan christmas recipe. You can have vickys roasted parsnip nut loaf, gf df ef sf nf vegan christmas using 17 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to prepare Vickys Roasted Parsnip Nut Loaf, GF DF EF SF NF Vegan Christmas:
  1. You need 600 grams parsnips, peeled and halved
  2. Use 100 grams sweet potato, peeled and thickly chopped
  3. Get 50 grams potato, peeled and quartered
  4. You need 50 grams swede, peeled and diced
  5. Provide 50 grams spinach
  6. Prepare 1 onion, peeled and finely chopped
  7. You need 1 clove garlic, peeled and finely chopped
  8. Take 200 grams carrot, peeled and grated
  9. Prepare 200 grams roasted unsalted peanuts, chopped
  10. Get 60 grams roasted hazelnuts, chopped
  11. Provide 40 grams blanched almonds, chopped
  12. Take 3 tbsp parsley, finely chopped
  13. You need 2 tbsp lemon juice
  14. Get 1 gluten-free breadcrumbs or porridge oats
  15. Use to taste Maple syrup / Agave / Honey
  16. Get to taste salt & pepper
  17. You need vegetable oil
Steps to make Vickys Roasted Parsnip Nut Loaf, GF DF EF SF NF Vegan Christmas:
  1. Pre-heat the oven to gas 6 / 200C / 400°F and lightly oil a baking tray. Put the parsnips in a pan of boiling salted water for 5 minutes then drain. Lay them on the greased baking tray and give them a drizzle of oil and honey or agave and bake for 20 minutes until just softening. Leave the oven on when done for baking the finished loaf
  2. Meanwhile, bring the swede, sweet potato and potato to boil in salted water, then simmer until slightly softened and drain
  3. Also fry off the onion and garlic in some oil until the onion is translucent, then add to the pan with the swede and potato
  4. Cook off the spinach in some salted water for 5 minutes until wilted then drain and add to the swede pan
  5. When the parsnips are done, add them to the swede pan with the spinach, parsley, lemon juice, nuts and grated carrot, salt & pepper to taste
  6. (If you need to roast the peanuts and hazelnuts yourself do so before roasting the parsnip etc at gas 4 / 180C / 350°F until they turn a shade darker and the skins split. The skins will be easily rubbed off)
  7. Mash everything together well. You should be able to form a moist ball in your hand with the mixture. If it's too wet, add some breadcrumbs or porridge oats to the mixture. Season to taste, you may wish to add more honey/agave
  8. Lightly oil an ovenproof dish or line with foil. Spoon the mixture in, pat down and cover with some more oiled foil and bake for 30 minutes then remove foil and continue baking for a further 15-20 minutes until the top starts to turn golden brown
  9. Let stand 10 minutes before slicing and serve hot with a nice salad, green veg or with some boiled potatoes and vegetable gravy
  10. You can also bake in a loaf tin or it's nice to put into individual ramekins or madeline moulds. Adjust the cooking time to 45 minutes covered and 15 uncovered if you use a loaf tin and reduce to 35 minutes total time if using individual mini loaf moulds
  11. This is a bit 'all about the timing' but it's worth it. It's a great alternative to meatloaf

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