A nut roast or roasted nut loaf is a rich and savoury vegetarian dish consisting of nuts, grains, vegetable oils, broth or butter, and seasonings formed into a firm loaf shape or long casserole dish before roasting and often eaten as an alternative to a traditional British style roast dinner.
This is a festive recipe of nut roast with mushroom ,carrot ,cheddar and lot of nuts .Use vegan cheddar and flax eggs for a vegan nut roast .Serve with a gravy and a salad
2 tbsp. tablespoon butter
1 finely chopped onion
2 celery sticks, finely chopped
2 garlic cloves, finely chopped
50 g mushrooms, finely chopped
1 handful of fresh thyme
1 grated carrot
1 teaspoon paprika or chilli powder
375 g of mixed nuts
A handful of parsley, chopped
Juice and zest of 1/2 lemon
50 g grated cheddar cheese
Salt and pepper
80 g breadcrumbs
2 eggs, beaten or flax eggs for vegan version
**** To make a flax egg, mix one tablespoon ground flaxseed meal with three tablespoons of water. Mix together, and let sit in your fridge for 15 minutes to set up and thicken. It's that easy. You could leave it up to 30 minutes if you want.
Start by coating a loaf pan with parchment paper and preheat the oven to 180 degrees Celsius / 350 degrees Fahrenheit.
Place a large skillet over medium heat and add the butter, followed by the onions and celery. Stir regularly enough to make sure the onions don't burn or stick to the pan.
After 5 minutes, add the garlic, mushrooms, rosemary, sage and paprika and sauté for another 5 minutes, stirring regularly.
Add the grated carrot and stir for 5 more minutes, then pour the contents of your skillet into a large bowl and let cool.
Once the bowl has cooled, combine the nuts, parsley, lemon juice and lemon zest, 3/4 of the cheddar cheese, a pinch of salt and pepper, the breadcrumbs and finally the eggs. The ingredients start to homogenize when you add the eggs, so make sure your ingredients are well mixed.
Place the contents of your bowl with a spoon in the mold. When filled, press down on roast using nuts with the back of your spoon. It should be compact to ensure that it cooks together and can be easily sliced without falling apart.
Add the rest of the cheddar cheese to the roast and, if desired, a sprig of rosemary to decorate.
If you are cooking the walnut roast within two days, cover it with cling film and refrigerate it. If you are baking it today, cover the top of the bread with foil and put it in the oven.
Cook for about 40 minutes, then remove the aluminum foil and give it another good 10 minutes in the oven.
Remove the nut roast from the oven and let stand for about 5 minutes. Then take it out of the mold, and it's ready to serve!
Comments
Post a Comment