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.
2 teaspoons butter
8 oz. hazelnuts, blanched, toasted and ground
4 oz. walnuts, blanched, toasted and ground
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
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.