Posted on November 07 2018
Canihua is the much smaller cousin of quinoa. The tiny seeds absorb water quickly and fluff up to create a high fibre base for many dishes. Enjoy this vegan roast accompanied by a rainbow of roasted veggies or a big green salad. Slice leftovers to go on sandwiches or to make burgers. You can also use this recipe to make small balls, just watch your cooking time and remove from oven then they feel firm and are a nice deep colour – approx 15 mins in a hot oven should do the trick.
VEGAN GLUTEN-FREE | Serves 6-8
- 1/3 cup (75g) canihua
- 225ml water
- 2 tablespoons olive oil
- 1 onion, chopped
- ¼ cup finely diced celery
- 2 cloves garlic, grated
- 2 tablespoons red wine
- 1 ½ cups (125g) walnut meal
- 1 ½ cups (125g) raw almond meal
- 1 cups (150g) gluten free bread crumbs
- 150ml water, extra
- 2 teaspoons gluten free yeast extract
- 2 tablespoons golden flax meal
- 4 tablespoons nutritional yeast
- 3 teaspoons salt
- 1 teaspoon pepper
- 1 tablespoon tamari
Place the canihua and water into a pot. Bring to the boil, reduce the heat and cover with a lid. Cook for 30-35 minutes, or until all the water has been absorbed.
Preheat the oven to 1700C and line a 10cm x 22cm loaf tin with baking paper.
Fry the onion, garlic and celery in the olive oil. Allow the mixture to go as dark as possible without burning. This will give a good deep colour to the loaf.
Add the wine and continue to cook until all the wine has been absorbed. Remove from the heat. Combine with the remaining ingredients in a bowl.
Spoon the mixture into the loaf tin and bake for 40-50 minutes, or until the loaf is firm to touch.
Allow to cool in the tin for at least 15 minutes before turning out.