I am cooking for friends to day and it’s going to be a nut roast. This will hopefully make them happy and me too coz I get to meet the final VeganMOFO challenge as it contains oats and carrots! I make up my nut roast recipe every time I make one but this time, I wrote it down for you. All the ingredients are fairly variable; you can use different nuts (cashews are good), different veg (celery is nice) see what you have! I sometimes add a layer of something in the middle – Brussels sprouts mashed with marg and lots of black pepper.
Serves 4 Heat oven to 180ºC
- 2 onions, chopped
- 200g mixed nuts, chopped
- 200g pre-cooked chestnuts, roughly chopped
- 4 small carrots, grated
- 2 inches (or so) courgette (zucchini), grated
- 2 cloves garlic, crushed
- 40g oats
- 60g breadcrumbs
- Small handful of fresh thyme
- 2 tsp oregano
- Freshly ground black pepper
- 2 tbsp olive oil
- 2-4 tbsp water
- Optional – 1 tsp bouillon
- Optional – 2 tsp soya sauce
- Large slug of brandy
This couldn’t be much easier… put all the ingredient except the water in a bowl and mix. Add enough water to make a moist (but not sloppy!) consistency. Take our about half of the mixture and whizz a couple of times in blender to make a finer mix. Return this to the bowl and mix together. Grease a meat loaf tin and line with greaseproof (parchment) paper. If you want to lay a few sprigs of thyme on the bottom do so then press the nut roast mix gently into the tin. Cover with foil and bake slowly on a medium heat for 30 mins then take of the foil and cook for a further 10 minutes or so until it is done when it looks nicely browned.
I can’t tell you how mine came out as I am not eating it until tonight! I will try and remember to photograph it and let you know later!
Cheers!
