Vegetarian Nut Roast

A tasty and nourishing dish to serve lacto-ve-getarian guests, Vegetarian Nut Roast may be served with Vegetarian Gravy, potatoes and braised cabbage for a sustaining meal. It may also be served cold, with salads.

6-8

2 teaspoons butter

8 oz. hazelnuts, blanched, toasted and ground

4 oz. walnuts, blanched, toasted and ground

4 oz.

Brazil nuts, blanched, toasted and ground

12 oz. tomatoes, blanched, peeled, seeded and sliced

1 large onion, finely chopped

4 oz. button mushrooms, wiped clean and finely chopped

2 teaspoon dried basil

2 teaspoon dried oregano

1 teaspoon salt eggs, well beaten

Preheat the oven to hot

425 °F (Gas Mark

7,

220°C). With

1 teaspoon of the butter, lightly grease a

2-pound loaf tin. Line the tin with greaseproof or waxed paper and grease it with the remaining butter. Set aside.

Place the nuts, tomatoes, onion, mush-rooms, basil, oregano, salt and eggs in a medium-sized bowl and mix until the ingredients are thoroughly combined.

Turn the mixture into the prepared loaf tin, smoothing the surface with the back of a spoon. Place the tin in the oven and bake for 30 to 40 minutes or until the roast has shrunk slightly away from the sides of the tin or until a skewer inserted into the centre of the roast comes out clean.

Remove the roast from the oven and run a table knife around the edges of the tin. Turn the roast out on to a wooden board and, using a sharp knife, cut it into thick slices. Arrange the slices on a warmed serving plate and serve immediately if you are serving it hot. Alternatively, allow the roast to cool in the tin, if you are serving it cold.

Sorry, comments are closed for this post.

Share On Facebook
Share On Twitter
Share On Google Plus