Nut Roast #1
Nut Roast |
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Nut roast can often seem dry and unappetising - particularly if made as an "add-on" vegetarian option on a menu.
This recipe is moist and delicious. You should probably make double, so you can have some cold the next day!
It's made as a sandwich, with a herby filling, which gives it more flavour and makes it an interesting main course for a Sunday lunch or dinner party. |
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Ingredients |
Serves 6
Top & Bottom
1 large onion
30ml vegetable oil
1 dessertspoon cornflour
150ml milk (dairy, oat or soya all work well)
200g mixed nuts, ground (e.g. almond, pine nuts, cashew, brazils)
1/2 teaspoon grated nutmeg
Salt & pepper
Filling
1 medium onion
4 tablespoons fresh parsley
Juice and grated rind of 1 lemon
6 tablespoons olive oil (or other vegetable oil)
150g stale bread |
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Method |
- Pre-heat the oven to 190 C
- Prepare a 1 lb loaf tin by lining it with greaseproof paper and oiling well.
- Make the top & bottom layer
- Peel the onion and chop finely
- Heat the oil in a pan. Add the onion and saute for 10 minutes, until it softens, without browning
- Add the cornflour. Mix well and cook for 2 minutes
- Add the milk and mix well. Stir until it thickens
- Mix in the nuts and nutmeg. Season with salt and pepper to taste
- Make the filling
Method 1: using a food processor
- Put the bread in the food processor and chop until it resembles bread crumbs. Put in a bowl on one side.
- Peel the onion and chop it finely in the food processor.
- Add the parsley and chop until fine.
- Add the breadcrumbs and chop to mix well.
- Add the oil and lemon juice and chop until it forms a paste.
Method 2: by hand
- Grate the bread until it resembles rough breadcrumbs. Put in a bowl on one side.
- Peel the onion and chop it finely.
- Chop the parsley finely.
- Mix the breadcrumbs, onion and parsley together.
- Add the oil and lemon juice and mix until it forms a paste.
- Put half of the white filling into the bottom of the loaf tin and press down well
- Use your hands to mould the herb filling into layers and cover the bottom layer in the loaf tin
- Use your hands to mould the final white mixture into a layer to cover the herb filling. Press down well.
- Cook at 190 C for about 40 minutes, until the top feels firm
- Turn it out of the tin onto a plate and serve "upside down"
Delicious with roast potatoes and spiced pears.
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Time From Cupboard-To-Table |
1 hour
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Notes & Variations |
Also declicious with red cabbage & apple.
Experiment with other in-season herbs.
Note: Make sure you don't use too many ground almonds, or the roast will taste too sweet. |
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Ratings & Reviews |
| Rating |
Comments |
| 10/10 |
The nutroast was perfect, enjoyed by both vegetarians and meat eaters alike. The ingredients and cooking instructions were really easy to follow and, finally, the nut roast looked as good as it tasted. |
| 10/10 |
Made this last year and the family loved it, passed recipe on to cousin Jillian and she made some for New Year Eve, with 15 guests, and they all said it was the best they had tasted, top marks |
| 10/10 |
great and wonderful cold afterwards. |
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