Garbanzo Roast with Sherry Sauce

Recipe by love4culinary
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 4
YIELD: 1 loaf
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (16 ounce) can garbanzo beans, drained
  • 1
    teaspoon yeast extract
  • 1 14
    cups walnuts, chopped
  • 1 14
    cups fresh white breadcrumbs
  • 1
    onion, finely chopped
  • 1 14
    cups sliced mushrooms
  • 1 34
    ounces canned corn, drained
  • 2
    cloves garlic, crushed
  • 2
    tablespoons dry sherry
  • 2
    tablespoons vegetable stock
  • 1
    tablespoon cilantro, chopped nicely
  • 8
    ounces prepared puff pastry
  • 1
    egg, beaten
  • 2
    tablespoons milk
  • salt and pepper
  • For Sauce
  • 1
    tablespoon vegetable oil
  • 1
    leek, sliced very thin
  • 4
    tablespoons dry sherry
  • 23
    cup vegetable stock
Advertisement

DIRECTIONS

  • First process the beans, yeast extract, walnuts and bread crumbs for 30 seconds.
  • Then saute the onion and mushrooms in their own juices for approximately 4 minutes in a nice sized skillet.
  • Stir in the bean mixture, corn, and crushed garlic.
  • Add the sherry, veg.
  • stock, cilantro, and salt and pepper and bind the mixture together.
  • Remove your skillet from the heat and set aside to cool COMPLETELY.
  • Preheat your oven to 400 degrees F.
  • Roll out the pastry on a lightly floured surface to form a 14x12 inch rectangle.
  • Shape bean mixture into a loaf shape as you would a meatloaf and wrap the pastry around it, sealing the edges.
  • Be sure to put the seam on the bottom of the loaf.
  • Place seam side down on a dampened cookie sheet and score the top in a criss-cross pattern.
  • (Score in one direction diagonally completely across top and then in the other direction to make it criss-crossed).
  • Mix the egg and milk together and brush over the pastry using a pastry brush.
  • Bake in your preheated oven for 25 to 30 minutes.
  • Top will be golden brown and beautiful!
  • For the sauce, heat the oil in a pan and saute the leek for 5 minutes.
  • Add the sherry and stock and bring to a boil.
  • Simmer for 5 minutes and serve with your garbanzo roast!
Advertisement