I felt like having a roast, but as I hardly ever eat meat any more I was looking to try out a nutty version. I have found Mrs. Myrtleberry’s roast, which comes from one of Celia Brooks Brown’s book: World Vegetarian Classics. It’s so delicious, resembles the taste of minced meat and all without harming an animal and all hormones. Even carnivores will love it (my husband did 🙂 ).
As I am on a dairy free diet, I substituted the cheese with nutritional yeast, which is high in B vitamins and has a cheesy flavour and replaced the butter with coconut oil. If you are vegan, you can substitute the eggs with flax egg: mix 1 tablespoon freshly ground flax seed with some water.
So here is the nut roast recipe:
Ingredients (serves 4-6)
– 250 g mixed nuts – walnuts, almonds, cashews, hazelnuts and sesame seeds
– 1 onion, chopped
– 1 clove of garlic, chopped
– 2 organic eggs
– 400 g fresh tomatoes (peeled if you like) or 1 can tomatoes, drained
– 2-3 tbsp nutritional yeast (for non dairy version) (original recipe calls for 150 g cheddar cheese, grated)
– 1 tablespoon fresh parsley, finely chopped
– 1 teaspoon thyme, finely chopped
– 2 teaspoons fresh sage, finely chopped
– 1/2 teaspoon fresh mint, finely chopped
– 1 teaspoon fresh lemon juice
– 1 teaspoon mustard
– salt, pepper
– coconut oil (or as per original butter)
nut roast before going into the oven
Preheat the oven to 180C (350F). Grease a round form (diameter 20-22 cm) with coconut oil, line with parchment paper then grease the paper also with coconut oil.
Place the nuts (except sesame seeds) in a dry frying pan over medium heat. Toast, stirring gently, until golden and fragrant. Remove to a bowl and leave to cool. Whiz in a food processor until very finely chopped; the mixture should still be loose, not a purée.
In a large bowl, combine the ground nuts with the onion, garlic, herbs, tomatoes, sesame seeds, nutritional yeast, eggs, lemon juice and seasoning with salt and pepper. Mix thoroughly. Pour the mixture into the form and bake for 40-50 minutes on 180C (350F) until firm and golden brown.
nut roast with red cabbage
You can serve it with red cabbage, some chutney, sweet potato or cauliflower mash and some green salad. Let me know how you like it!
Love,
Andrea
Printable version:
- 250 g mixed nuts – walnuts, almonds, cashews, hazelnuts and sesame seeds
- 1 onion, chopped
- 1 clove of garlic, chopped
- 2 organic eggs
- 400 g fresh tomatoes (peeled if you like) or 1 can tomatoes, drained
- 2-3 tbsp nutritional yeast (for non dairy version) (original recipe calls for 150 g cheddar cheese, grated)
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon thyme, finely chopped
- 2 teaspoons fresh sage, finely chopped
- ½ teaspoon fresh mint, finely chopped
- 1 teaspoon fresh lemon juice
- 1 teaspoon mustard
- salt, pepper
- coconut oil (or as per original butter)
- Preheat the oven to 180C (350F). Grease a round form (diameter 20-22 cm) with coconut oil, line with parchment paper then grease the paper also with coconut oil.
- Place the nuts (except sesame seeds) in a dry frying pan over medium heat. Toast, stirring gently, until golden and fragrant.
- Remove to a bowl and leave to cool. Whiz in a food processor until very finely chopped; the mixture should still be loose, not a purée.
- In a large bowl, combine the ground nuts with the onion, garlic, herbs, tomatoes, sesame seeds, nutritional yeast, eggs, lemon juice and seasoning with salt and pepper. Mix thoroughly.
- Pour the mixture into the form and bake for 40-50 minutes on 180C (350F) until firm and golden brown.
No Comments