This simple nut roast recipe is a fabulous vegetarian alternative to a traditional meatloaf. For more flavour, roast the mixed nuts in the oven before you use them in the nut roast - you'll get a deeper, richer flavour. The rich mushroom sauce is also a fantastic accompaniment.
- 220g mixed nuts
- 220g wholemeal breadcrumbs
- 100g cheddar cheese
- 2 onions
- 2 eggs
- 2 garlic cloves, crushed
- 2 tsp. vegetarian yeast extract
- Small handful chopped fresh parsley
- 5 tbsp. extra virgin olive oil
- Salt and pepper
- 2 tsp. mixed herbs
- 125g thinly chopped mushrooms
- 300ml vegetable stock
- 1 glass red wine
- 1tbsp. flour
- 200g chopped tomatoes
- 1 tsp. vegetarian yeast extract
- Salt and pepper
- 1 tsp. mixed herbs
Preheat the oven to 180C and grease a deep baking tray or loaf tin.
Finely chop both onions. Set half to one side, then fry the remaining half with 3 tbsp. of the oil.
Once golden, mix in a bowl with the breadcrumbs. Whiz the nuts in a food processor until they're finely chopped, then add the nuts to the mixture.
In a seperate bowl, beat together the eggs, garlic, yeast extract, cheese, 2 tsp. mixed herbs, chopped parsley and a good pinch of salt and pepper. Mix thoroughly into the nut mixture and knead briefly for a few minutes to combine all the ingredients.
Shape into a 15cm long roll and place into the prepared baking tin. Put into the oven.
Bake the nut roast for 40 minutes. Meanwhile, get on with the sauce.
Heat 2 tbsp. oil and fry the remaining onion until golden. Add the tomatoes, fry for another three or four minutes, then stir in the flour and the stock.
Pour in the wine, stir in the vegemite and add the mixed herbs. Season well, then add the mushrooms. Simmer for 20-25 minutes until thickened.
To serve, slice the nut roast and pour the mushroom sauce over.