Classic Nut Roast
A great vegetarian standby - easy enough to make midweek, impressive enough to serve to dinner guests.
This is a particularly nice nut roast, and is not too difficult to make, especially as the mixture can be prepared ahead of time, leaving only the final baking until later.
You can use almost any kind of nuts for this recipe. I prefer to buy a pack of chopped mixed nuts (much faster than chopping them myself), supplemented with larger pieces of Brazil or walnuts, or some whole cashews.
I like to serve the roast with potatoes and a green vegetable. The quantities given here will make four generous portions.
* Oil for frying
* 1 onion, chopped
* 2 cloves garlic, minced
* 4 - 6 medium mushrooms, sliced
* 1 tbsp. all-purpose flour
* 1录 cups (10 fl oz, 300 ml) vegetable stock (or water)
* 1陆 cups (6 oz, 175 g) finely chopped nuts
* 3 cups (6 oz, 175 g) breadcrumbs
* 1 tbsp. soy sauce
* 陆 tsp. dried herbs
* Salt and pepper to taste
* Flour for coating
* Oil for roasting
Oven: Pre-heat to 375F, 190C.
Stew the onion in the oil for about five minutes or until soft. Add the garlic and mushrooms. Cook for a few more minutes.
Sprinkle the flour on top. Stir well. Add the stock or water, stirring all the time. Bring the mixture to the boil, and simmer slowly for two or three minutes. Stir in the nuts, breadcrumbs, soy sauce, herbs and seasoning.
Turn the mixture on to a floured board, and form a loaf shape with your hands. Coat evenly with flour on all sides.
Heat the oil in a roasting tin. Place the loaf in the tin. Bake for 30 - 40 minutes, basting occasionally.Does anyone know a good nut roast recipe as a vegetarian turkey substitute for a Thanksgiving dish?
Roast Nut Loaf
INGREDIENTS
2 tb oil
1 onion chopped
1 1/2 cups cooked brown rice
1 clove garlic, crushed
1 cup mushrooms, chopped
1 tsp curry powder
1 cup grated carrots
2 tsp vegemite (if you're not Australian and don't have this, add a couple more tbs soy sauce)
1/2 cup grated cheese
2 tb soy sauce
1/2 cup nuts, - almonds (chopped), pine nuts,sunflower seeds
3 beaten eggs
INSTRUCTIONS
Saute the onion, garlic, mushrooms, carrot, nuts, curry powder and vegemite. Add the soy
sauce and cook gently until onions are soft. Mix in the cooked rice then the grated cheese.
Mix all together then stir in the beaten eggs. Grease a loaf tin and line with baking paper.
(I find if you line with the paper you really don鈥檛 need to grease). Pour the mixture into the loaf tin
and cook for 1/2 an hour @ 180 degrees C (350F) or until firm.
Really yummy!
Does anyone know a good nut roast recipe as a vegetarian turkey substitute for a Thanksgiving dish?
layered cashew and mushroom nut roast
Ingredients
1 tablespoon olive oil
1 small onion, finely chopped
2 garlic cloves, crushed
225 g cashew nuts
110 g fresh breadcrumbs
1 egg
3 medium parsnips, cooked and mashed in a little butter
1 teaspoon fresh rosemary
1 teaspoon fresh thyme
1 teaspoon vegemite
150 ml hot water or stock
salt %26amp; freshly ground black pepper
25 g butter
225 g mushrooms, chopped
butter, for greasing tin
Directions
1Pre-heat the oven at 180 Celsius.
2Heat the oil and fry the onion and garlic until soft.
3Grind the cashew nuts in a nut mill, blender or mincer until they are in small pieces. Don't go too far. You don't want them in a powder.
4Mix the cashew nuts with the breadcrumbs.
5Beat the egg and add to the dry ingredients.
6Mix in the mashed parsnips and herbs.
7Add the fried, be sure to scrape the pan so that all the juices go in as this will help keep the nut roast moist.
8Dissolve the vegemite in the hot water or stock and add to the other ingredients. Season well.
9Melt the butter in a frying pan and saute the chopped mushrooms until soft.
10Grease a 900g loaf tin with butter and put in half the nut mixture. Cover with a layer of mushrooms and add the rest of the nut mixture.
11Cover with foil and bake for one hour.
12When cooked, remove from the oven and let it stand for 10 minutes before turning it out.
13Serve hot or cold.
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