VeganMOFO Iron Chef Challenge #4 Carrots and Oats

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.

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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!


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