Preparation time 10 mins, Cooking time 55 mins


25g Butter
1 Onion, finely chopped
225g Carrots, finely grated
2 Celery sticks, finely chopped
225g pine nuts, grated
2 tbsp chopped parsley
squeeze of lemon juice
2 Free range eggs sea salt and freshly ground black pepper freshly grated nutmeg.

For the sauce

7g Dried mushrooms, rinsed
600ml Water
25g Butter
1 Small onion, thinly sliced
2 tsp cornflour
2 tbsp vegetarian Madeira or fortified wine
2 tbsp soy sauce


1 Preheat the oven to 180C/350F/Gas 4
2 Grease and line a 500g loaf tin
3 Melt the butter in a large pan and fry the onion, without browning, for 5 minutes, then add the carrot and celery and cook uncovered for 10 minutes.

4 Remove from heat and add the pine nuts, parsley, lemon juice and eggs.
5 Season well with salt, pepper and nutmeg.
6 Pour into the tin and bake for 40 minutes until golden brown and firm in the centre.

To prepare the sauce:

1 Put the mushrooms and water in a saucepan, bring to the boil then remove from heat and leave to soak for 40 minutes, then drain, reserving the liquid and chop the mushrooms.
2 Melt the butter in a saucepan, add the onion and fry for 10 minutes until lightly browned.
3 Add the mushrooms and gently cook for 30 minutes until tender.
4 Mix the cornflour with the reserved liquid, Madeira and soy, then add to the mushroom mixture. Bring to the boil, stirring until slightly thickened. Season to taste.
Turn the roast out onto a plate, slice thickly and drizzle with the mushroom sauce.
See the V Healthy meal plan for serving suggestion on the vegetarian Society website