Nut Roast Recipe
This Nut Roast Recipe is a hearty and satisfying vegetarian dish that’s perfect for family dinners, special occasions, or holiday feasts. Packed with a variety of nuts, seeds, and flavorful herbs, this dish provides a crunchy exterior and a moist, savory interior that will impress even the most devoted meat-eaters. With its high protein content and nutritious ingredients, nut roast serves as an excellent main course for vegetarians and vegans alike. Whether you serve it with gravy, roasted vegetables, or mashed potatoes, it’s sure to become a favorite in your kitchen.
Equipment
- Food processor
- Mixing bowls
- Baking tin
- Oven
Ingredients
- 1 cup almonds
- 1 cup walnuts
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 carrot, grated
- 1 cup mushrooms, finely chopped
- 1/2 cup breadcrumbs
- 1 tablespoon soy sauce
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- Salt and pepper, to taste
Instructions
- Preheat the oven to 180°C (350°F).
- Lightly toast the almonds and walnuts in a pan until golden. Set aside.
- In a large pan, heat olive oil and sauté onions, garlic, and mushrooms until softened.
- Add grated carrots, thyme, sage, and soy sauce. Cook for 2-3 minutes.
- Pulse the toasted nuts in a food processor until finely chopped.
- In a mixing bowl, combine the sautéed vegetables, chopped nuts, breadcrumbs, and seasoning.
- Press the mixture into a greased baking tin.
- Bake for 50-60 minutes, until the nut roast is firm and golden.
- Let cool slightly before slicing. Serve with gravy or cranberry sauce.
Notes
- For a vegan version, ensure your breadcrumbs are dairy-free.
- Add cranberries or chestnuts for a festive twist.
- Let the nut roast rest for 10 minutes before serving to allow it to set properly.
