Friday, 19 November 2010

Christmas Nut Roast

I have adapted this nut roast (loaf) recipe from several other recipes I liked but weren't quite right and veganised it, to make sure that all the guests can enjoy it!
The cold roast tastes great with salads and in sandwiches, or you can freeze it.

Serves 6
  • 1 onion, finely chopped or grated
  • 1 clove garlic, crushed
  • 1 tbsp olive oil 
  • 75g/3oz fresh wholemeal breadcrumbs
  • 150g/6oz ground/chopped mixed nuts, not peanuts
  • 75ml boiled water 
  • 1 tbsp chopped fresh parsley or fresh mixed herbs/1 tsp dried mixed herbs
  • Grated zest of and juice of 1 lemon
  • Ground black pepper
  • 75g/3oz of dried (vegan) packet stuffing, made up, as per pack
Fry the onion and garlic in the oil, until soft, but not brown.
Add the breadcrumbs, nuts and other ingredients (except stuffing) and mix well.
Spoon half the mixture into a greased and lined loaf tin.
Top with the made-up stuffing and finish with the remaining nut roast mixture.
Cover tin with foil (uncover for the last 10 minutes).
Bake for 40-50 mins at 180C/Gas 4.
Leave to cool in the tin for 10 minutes before turning out and serving.
Serve with all the usual vegetarian Christmas dinner trimmings.

Alternatives: Omit the stuffing and use the nut loaf mixture to make 'sausage' rolls, stuffed flat mushrooms or filo tarts.
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  1. I love a good nut roast. I usually put lentils and mushrooms in mine - lentils keep it moist and mushrooms make it tastier - yum.

  2. I also put apricots and butternut squash in mine! It gives it a bit of a sweet kick but the cashew nuts balance the flavour out. I can't wait for my christmas nut roast!!!

  3. Thanks for those ideas...they sound yummy.


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