- STEP 1
Heat 1tbsp olive oil in large saucepan and add onion, leek, celery and garlic.In a smaller saucepan heat 1tbsp oil and cook mushrooms, until soft, when soft add thyme and put the mushroom mixture into the other pan. Cook until onion, leek, celery and garlic are soft.
- STEP 2
Add all parsley, all coriander, and the tofu and stir for 3 minutes. Meanwhile whizz the nuts in a food processor, until coarse. Add nuts, breadcrumbs, soya sauce and lemon juice, mix in, then add salt and pepper to taste. Heat oven to 200C
- STEP 3
Put mixture in loaf tin, and put on baking tray, or alternitavely, keep in tin. If using Baking tray heat it up first and put 1tbsp on it. Flip on mixture and spoon the oil over the top, then put in oven and cook until it is a lovely dark brown colour.
- STEP 4
Heat the oil in a small saucepan, over a low heat and cook the onions until soft and slightly sticky. Then add cornflour , stirring constantly, for a few minutes, then add marmite and boiling water. cook over low heat until it is the consistency you like it. Add herbs, salt and pepper and red wine to taste.
- STEP 5
In a large saucepan boil the potatoes in the water until fluffy.Heat oven up to 220C. Pour the oil onto the baking tray and heat up in the oven. Then put the potatoes onto the baking tray. Spoon oil over the potatoes and put back into the oven and cook for 10 mins, turn them the cook them for another 10 mins.
- STEP 6
In a small sauce pan boil the beetroots in the water for about 20-25 mins. In a Large saucepan boil a small amount of water and put a steamer over the pan with the carrots in, cook until they are how you like them. Brought altogether, fantastique!