Nut roast makes the perfect meat alternative for roast dinners, Sunday lunches and Christmas celebrations. This one is made with plenty of herbs and punchy strong flavours to make it taste fantastic. Perfect with mashed potatoes and a good helping of veggie gravy!
HOW TO MAKE A NUT ROAST
- 100g pecan nuts
- 100g Brazil nuts
- 60g almonds, blanched
- 2tbsp pumpkin seeds
- 25g unsalted butter
- 5 shallots, peeled and finely chopped
- 2 garlic cloves, peeled and chopped
- 2tsp vegetarian Worcestershire sauce or soy sauce
- 1tsp sherry vinegar
- tsp English mustard powder
- 3tbsp flat-leaf parsley, roughly chopped
- 1tbsp sage leaves, roughly chopped
- 3 large eggs, beaten
- 150g Red Leicestershire cheese or strong Cheddar
- 400g tin chopped tomatoes, drained
- You will need:
- a 900g (2lb) loaf tin
Gently toast the nuts and pumpkin seeds in a dry frying pan over a medium heat, stirring gently until golden. Allow to cool then pulse in a food processor until finely chopped, but do not let the nuts turn into a powder.
Melt the butter in a small frying pan and sweat the shallots and garlic for 5 minutes or until soft.
Preheat the oven to 180C, 160C fan, gas 4. Grease the tin, line the base with baking parchment, then grease again.
In a large bowl, combine the nut mixture with the cooked shallots and all the remaining ingredients. Season well with salt and freshly ground black pepper. Mix well.
Scoop the mixture into the prepared tin and bake for 45 minutes or until firm and golden. Leave to cool slightly, then turn out on to a serving plate and carefully peel away the baking parchment.