HOW TO MAKE GRAVY WITH ONION SOUP MIX RECIPES

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NUT ROAST BALLS, ONION GRAVY AND GREENS - DELICIOUS. MAGAZINE



Nut roast balls, onion gravy and greens - delicious. magazine image

Clodagh McKenna’s nut roast balls with rich onion gravy and greens makes a fantastic vegan alternative to roast dinner or a simple Christmas lunch. Recipe from In Minutes by Clodagh McKenna (Kyle Books £20). Have yourself a plant-based Christmas with our festive vegan recipes.  

Provided by Clodagh McKenna

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield Serves 2-3

Number Of Ingredients 23

150g mixed nuts, such as peanuts, almonds or hazelnuts
2 tbsp olive oil, plus a drizzle
½ small red onion, finely chopped
1 garlic clove, crushed
1 celery stick, chopped
1 small carrot, grated
75g chestnut mushrooms, finely chopped
1 tsp thyme leaves
50g ground almonds
50g panko breadcrumbs
1 tbsp smooth peanut butter
3 tbsp chickpea (gram) flour
6 tbsp vegetable oil
150g leafy greens such as spring greens or kale to serve
For the onion gravy
2 tbsp olive oil
1 medium onion, very finely sliced
1 small garlic clove, crushed
1 tbsp plain flour
250ml hot vegetable stock
1½ tsp dark soy sauce
1 tsp yeast extract (eg Marmite)
1 rosemary sprig

Steps:

  • For the gravy, heat the oil in a medium saucepan over a medium heat. Add the onion and garlic and fry for 10-12 minutes until starting to caramelise.
  • Meanwhile, make the nut roast balls. Put the mixed nuts in a heatproof bowl and cover with boiling water. Leave for 2 minutes before draining.
  • Meanwhile, heat the olive oil in a large frying pan over a medium heat. Add the red onion, garlic, celery, carrot, mushrooms and thyme. Fry for 5-10 minutes until everything has softened and the onion and mushrooms have caramelised a little.
  • Add the drained nuts to the pan. Stir well and season before transferring to a food processor. Add the ground almonds, breadcrumbs, peanut butter, chickpea flour and some salt and pepper, then pulse until combined; you want some texture, but the mix should be a bit sticky. Divide into 10-12 balls.
  • Heat the oven to 180°C/gas 4. Heat the veg oil in a large non-stick frying pan over a medium heat. Fry the balls for 5 minutes, turning them so they brown all over. Transfer to a lined baking tray and roast in the oven for 10 minutes.
  • While the nut balls are in the oven, finish the gravy. Stir the flour into the caramelised onions in the pan and cook for 2 minutes until the flour smells nutty. Pour over the hot veg stock and stir in the soy sauce and yeast extract, then add the rosemary sprig. Bring to the boil, then reduce the heat and simmer for 5 minutes or until the gravy reaches a nice consistency. Remove the rosemary sprig before serving.
  • Steam the leafy greens for 3-5 minutes until tender. Drizzle over some extra virgin olive oil and sprinkle with salt. Serve the nut roast balls ona bed of greens with the onion gravy poured over.

Nutrition Facts : Calories 887kcals, FatContent 64.3g (9.4g saturated), ProteinContent 29.4g, CarbohydrateContent 43.8g (15g sugars), FiberContent 8.3g

PORK TENDERLOIN WITH GRAVY RECIPE: HOW TO MAKE IT



Pork Tenderloin with Gravy Recipe: How to Make It image

"I recently began experimenting with pork and came up with this easy dish, which has turned out to be a favorite," writes Marilyn McGee of Tulsa, Oklahoma. "I like to vary it occasionally by using lemon-pepper or garlic-seasoned tenderloin for added flavor."

Provided by Taste of Home

Categories     Dinner

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 2 servings.

Number Of Ingredients 10

1 envelope brown gravy mix
1/2 cup water
3 tablespoons soy sauce
2 tablespoons balsamic vinegar
1 garlic clove, minced
1 pork tenderloin (about 3/4 pound), cut into 1/2-inch slices
1/4 cup olive oil
1/2 pound fresh mushrooms, sliced
1 medium onion, sliced and separated into rings
Hot cooked rice

Steps:

  • In a small bowl, combine the first five ingredients until blended; set aside. In a large skillet, brown pork in oil on all sides. Stir in the gravy mixture, mushrooms and onion. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until meat juices run clear and vegetables are tender. Serve over rice.

Nutrition Facts : Calories 577 calories, FatContent 35g fat (6g saturated fat), CholesterolContent 95mg cholesterol, SodiumContent 2535mg sodium, CarbohydrateContent 23g carbohydrate (11g sugars, FiberContent 3g fiber), ProteinContent 44g protein.

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NUT ROAST BALLS, ONION GRAVY AND GREENS - DELICIOUS. MAGAZINE
Clodagh McKenna’s nut roast balls with rich onion gravy and greens makes a fantastic vegan alternative to roast dinner or a simple Christmas lunch. Recipe from In Minutes by Clodagh McKenna (Kyle Books £20). Have yourself a plant-based Christmas with our festive vegan recipes.  
From deliciousmagazine.co.uk
Reviews 5
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Calories 887kcals per serving
  • Steam the leafy greens for 3-5 minutes until tender. Drizzle over some extra virgin olive oil and sprinkle with salt. Serve the nut roast balls ona bed of greens with the onion gravy poured over.
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NUT ROAST BALLS, ONION GRAVY AND GREENS - DELICIOUS. MAGAZINE
Clodagh McKenna’s nut roast balls with rich onion gravy and greens makes a fantastic vegan alternative to roast dinner or a simple Christmas lunch. Recipe from In Minutes by Clodagh McKenna (Kyle Books £20). Have yourself a plant-based Christmas with our festive vegan recipes.  
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See details


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