Recipe by Aaron Calder. Aaron is a vegan food blogger and is on a mission to show that going vegan is easy & enjoyable. He’s passionate about helping others go vegan and loves to veganise your favourite meals.
130g chickpeas – drained
70g cashews – soaked overnight or in just boiled water for 15 minutes. Drain off water.
100g oat flour – I made my own flour blending 100g of oats in a blender to a fine flour.
150ml plant milk – unsweetened
120g vital wheat gluten
4 tbsp olive oil
4 tbsp nutritional yeast
1 tsp onion powder
1 tsp garlic powder
1/2 tsp pink/sea salt
Season with black pepper
1) To a blender/food processor add the milk, chickpeas, oil and cashews. Blend until you have a creamy liquid. A few small fine lumps are fine, these add to the texture. Add the vital wheat gluten, oat flour, onion & garlic powder, salt, pepper, seasoning and nutritional yeast.
2) Blend until the mixture turns to dough. Keep blending for 2-3 minutes. If the mixture is too wet add a little more vital wheat gluten.
3) In a large bowl add the cranberries and dough. Kneed the dough so that all the cranberries are combined into the dough. Shape into a small loaf/joint and wrap in parchment paper and then foil.
4) Place in a steamer and steam for 1 hour and ten minutes. Serve immediately with lots of gravy.