Nut roast

Nut roast

By
From
V is for Vegan
Serves
8-10

This dish has such a bad reputation I almost feared to tackle it. It sums up every cliché about vegetarian or vegan food: brown, wholesome, heavy. But you’ll find that despite its worthy appearance, this recipe has a stalwart fan club, even amongst meat eaters. Sandwiched inside the basic nut roast in my recipe, there are two alternative fillings: one with traditional Christmassy vegetables and another with a spicier Malaysian feel if you want something a little different.

Filling one (traditional Christmas dinner):

Ingredients

Quantity Ingredient
200g parsnips, peeled and halved lengthways
200g jerusalem artichokes, peeled and halved
100ml olive oil
Several sprigs rosemary
1 tablespoon ground cumin
2 tablespoons sea salt

Method

  1. Preheat the oven to 200°C.
  2. Put the parsnips and artichokes into a baking tray and pour the olive oil over them, tossing them with your hands so that they are well covered. Snip some rosemary leaves over and sprinkle the over the cumin, then the sea salt. Roast in the oven for 35 minutes until golden.

Filling two:

Ingredients

Quantity Ingredient
2 red peppers, deseeded and cut into thin strips
6 tomatoes, diced
75ml olive oil
1 dried red chilli
1/2 fresh coconut, peeled and ground in a food processor or finely chopped
sea salt

Method

  1. Fry the peppers and tomatoes together in the oil until the peppers are soft. Crumble over the dried chilli, taking care not to add the seeds if you don’t want it too hot. Add the finely chopped coconut, and salt to taste, and fry for a few minutes.

For the nut roast:

Ingredients

Quantity Ingredient
50ml olive oil, for frying and oiling
4 shallots, diced
or 2 onions, diced
1 whole garlic bulb, cloves peeled and very finely chopped
400g cashew nuts
or 200g cashews, mixed with 200 g macadamia nuts
300g sourdough breadcrumbs, (for a gluten-free version, use brown rice)
200ml vegetable stock
1/2 lemon, juiced
50g almonds or pecan nuts
sea salt
freshly ground black pepper
fresh herbs, to garnish

Method

  1. Heat some olive oil in a frying pan over a medium heat and add the shallots or onions with the garlic. Soften until translucent and sweet.
  2. Preheat the oven to 200°C.
  3. Grind the nuts in a blender, food processor or by hand, leaving some whole to add interest to the texture, if you like. Mix together the ground nuts, breadcrumbs, fried shallot or onion and garlic mixture, the vegetable stock, lemon juice and salt and pepper to taste.
  4. Oil a 1 kg loaf tin and line with baking parchment. Neatly place the almonds or pecan nuts all over the bottom – when the nut roast is turned out, they will be the decoration on top. Put half the nut roast mixture into the tin. Top with one of the filling options. If using the parsnips and artichokes, then lay the parsnips lengthways along the loaf tin, dotted with the artichokes. If using the pepper, tomato and coconut filling, just spread it on top.
  5. Add the rest of the nut roast mixture to the top, cover with foil and bake for 30 minutes. Remove the foil and bake for another 10 minutes until the top is dark golden. Leave to cool in the tin for 30 minutes.
  6. Turn the loaf out onto a decorative plate. Garnish with fresh herbs and serve by the slice.
Tags:
Vegan
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