nut roast

nutroast1

A sixth of a cup/30g/1oz of margarine
2 sticks of celery, finely chopped
1 medium onion, finely chopped
1 and a half cups of hot water
1 teaspoon of yeast extract (marmite, vegemite or Vecon Stock etc.)
3 cups/550g/16oz of ground nuts (cashews, almonds, brazils – even peanuts do)
2 Tablespoons of flour
2 teaspoons of fresh herbs – winter savoury is great (if using dried 1 teaspoon)
3 cups/160g/6oz of white bread crumbs
salt and pepper to taste

Melt the margarine (in a large pan for mixing) and cook the celery and onion in it for a few minutes. Mix the yeast extract into the hot water (alternatively you could use any stock you like) and add this to the onion and celery. Stir in the flour, nuts, herbs, breadcrumbs and salt and pepper and mix well. Allow to cool slightly while you grease a loaf tin. Place the nut roast mixture in the tin and press down well. Bake in the oven for about 40 minutes at 180/360 then turn out of the tin and slice. Nice served with all the traditional trimmings.

Variations:- you can substitute wine (red or white) or soya milk for the water and yeast extract. A layer of sliced mushrooms and garlic is nice. Fill with sage and onion stuffing. You can use this mixture to stuff vegetables like peppers or large tomatoes for a different dish too.

The rosemary and redcurrant jelly detailed here is a gorgeous accompaniment to any nut roast. Amazing in sandwiches too with the cold sliced roast next day. If reading this in winter, sorry, it’s a bit late to go out and get redcurrants (though rosemary plants grow all year round!), but it’s a great one to make for next year. A jar of that would be a very nice gift too.

Other good roasts elsewhere: Lentil Walnut Roast (gluten free), Chestnut Roast and Garlic Lemon Seitan Roast with Stuffing

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