Wednesday, 28 December 2011

Vegetable and Almond Loaf (Vegan)

nut roast with vegetarian Christmas dinner
This is a variation on my traditional Christmas nut roast recipe. This year I added extra vegetables, as suggested by some of my readers, and this worked out really well. This loaf has quite a sweet taste and slices well.

Serves 4-6
  • 1 medium onion, finely chopped
  • 1 tbsp olive oil
  • 100g/4oz sweet potato, grated
  • 50g/2oz chestnut mushrooms, grated
  • 175g/7oz almonds, ground or finely chopped 
  • 2-3 slices of wholemeal bread, made into breadcrumbs
  • 100ml (approx) water or vegetable stock
  • juice of 1 lemon
  • 1 tbsp chopped fresh herbs (I used sage and parsley), or 1 tsp dried herbs
Gently fry the onion in 1 tbsp olive oil, until soft. Then add the sweet potato and mushrooms. 
Cook for a few minutes on a low heat, until softened, stirring regularly.
Stir in the nuts and breadcrumbs and mix well.
Add the herbs and season to taste.
Add the lemon juice and enough stock/water to make a firm but not dry mixture. Add more breadcrumbs or water if needed.
Tip mixture into a greased and lined loaf tin and press down.
Cover tin with foil (uncover for the last 10 minutes).
Bake for 40-50 mins at 180C/170C Fan/350F/Gas 4.
Remove from the oven and allow to cool for 5-10 minutes before turning out and slicing. 

Refrigerate any left overs and use cold in sandwiches.

Suitable for freezing before or after cooking.
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  1. Trying this out.

    Apols for not commenting recently, but I have been visiting you for the usual great recipes and foodie ideas.

    Happy New Year. Mrs A x


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