Nut Roast.... a really good one!
People think of nut roast as the archetypal standard for vegetarian food and as such, it is often reproduced in pubs and frozen food counters in supermarkets as a pretty tasteless thrown together option as a poor second to the meat roast!
Even when a meat eater, the nut roast has always been my favourite thing on the plate.
I have played around with my recipe over the years and recently I have even taken out the egg which I thought I needed to bind it all together- you don’t need that at all unless you’d like to add it.
It is also an immensely easy recipe to do as apart from minimally pre cooking the onions, garlic and mushrooms, it is simply a case of throwing it all in the food processor and pulsing. ( You don’t want to create a purée as a bit of texture is all important).
🥦 3 large handfuls mixed nuts ( I include almonds, walnuts and Brazil nuts as standard but anything else is a bonus!)
🥦 1 large red/ white onion roughly chopped ( red onions contain more anti oxidants but being organic is more important)
🥦 3 cloves garlic roughly sliced
🥦 5 roughly sliced chestnut mushrooms
🥦 1 teaspoon paprika
🥦 1 teaspoon mixed herbs ( you can use dried in this recipe)
🥦 1 tablespoon tamari
🥦 dash lemon juice
🥦 1 tablespoon Worcestershire sauce
🥦 tablespoon avocado / olive oil for Tray and pre cooking onions etc
🍅 Pre heat oven to 180 dc
🍅 Get your baking tray out and drizzle with oil so nut roast doesn’t stick
🍅 In a pan gently sweat the onions, garlic and mushrooms for just a couple of minutes
🍅 to the food processor add the nuts and the onion/ mushroom mix.
🍅 Gently pulse to combine but no more.
🍅 Add the herbs, lemon juice paprika, tamari and Worcestershire sauce. Season as well.
🍅 Gently pulse once more bringing the sides down with a spatula to ensure consistency is uniform throughout.
🍅 Transfer to your tray and mould in to a loaf shape.
🍅 Pop a foil cover over and put in the overnight for approx 25 mins.
🍅 This can be taken out and saved to heat when needed or take foil off and put back in the oven for further 10-15 minutes.
You want the top to go crunchy but NOT burned!
Take out and serve generous slices with delicious miso gravy ( I make mine with cornflour) and all your toast accoutrements!
Enjoy any day of the week.