This was my first attempt at a nut roast, before today I hadn’t even eaten one before but decided that I would give it a go for Christmas. I served it with mashed potatoes, glazed carrots with sesame seeds, fresh bread rolls and home made stuffing (recipe to come). Luckily I loved it, because I’m going to be eating it the leftovers for a whole week! I really need to get a smaller loaf tin! It was considerably more crumbly than I expected, but delicious all the same!

Vegan Nut Roast:

Ingredients:
1 tbs olive oil
1 carrot finely chopped
1 leek finely chopped
2 cloves garlic crushed
1 small red chili finely chopped
1/2 cup white wine
1/2 cup vegetable stock
1 vegetable stock cube
1/2 cup non diary butter melted
200g cashews finely ground
100g walnuts chopped roughly
100g pinenuts
400g firm tofu chopped into 1/2 centimeter cubes
100g button mushrooms chopped finely
1 can brown lentils drained
2 tbs fresh basil chopped finely
1/2 tsp dried thyme
1/2 tsp dried marjoram
2 tbs tomato paste
Orgran egg replacer (equiv 3 eggs)
salt and pepper to taste

Method:
1.Preheat the oven to 180 degrees.

2. Heat the oil in a medium pan on medium heat, add the leeks, garlic, chili and carrots and cook for 5 minutes to soften the vegetables, add the wine, vegetable stock and additional stock cube and simmer for a further 10 minutes.

3. In a large bowl combine nuts, mushrooms, tofu, lentils and herbs. Mix thoroughly. Add the wet ingredients (melted butter, egg replacer mix and tomato paste) and mix well to combine. Finally add the garlic and leek mixture from the pan and mix it all through so that your ingredients are evenly mixed through.

4. Pour the mixture into a loaf tin lined with baking paper and bake the roast for 40 minutes. Depending on the size of your pan it may take longer to cook. It is done when a knife to the centre of the roast comes out clean. Leave it to stand for 10 minutes before upending onto a plate to serve.








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