Easy recipe for nut roast?!
450g (1lb) Peanuts
225g (8oz) Hazelnuts or Walnuts
225g (8oz) Red Lentils
110g (4oz) Mushroom
110g (4oz) Breadcrumbs
50g (2oz) Aubergine
2 Sticks Celery
1 Medium Carrot
1 Medium Courgette
1 Small Onion
2 Cloves Garlic
2 tbsp Soy Sauce
2 tbsp Sunflower Oil
1 tbsp Parsley
2 tsp Oregano
1 tsp Thyme
1 tsp Marjoram
1 tsp Paprika
Vegetable Stock or other liquid
Salt and Pepper
Wash and drain the lentils, cover with cold water, bring to the boil then simmer until just tender
Chop the nuts.
Peel and grate the carrot.
Finely chop the other vegetables.
Fry the onions and garlic in a heavy based frying pan until softened.
Add the mushrooms, aubergine, chopped herbs and spices, seasoning, cooking gently until the aubergine is soft.
Add the remaining vegetables and cook gently for 10 minutes.
Remove from the heat and allow to cool slightly.
Add the chopped nuts, breadcrumbs and a good dash of soy sauce.
Mix thoroughly, the mixture should be fairly firm, if required add a little liquid to moisten.
Pre-heat oven to 190°C: 375°F: Gas 5.
Place into an oiled loaf tin (pressing it into the corners), cover with foil.
Bake for 45 minutes.
Serve with seasonable vegetables and onion gravy or a sauce of your choice
Answers: Nut Roast
450g (1lb) Peanuts
225g (8oz) Hazelnuts or Walnuts
225g (8oz) Red Lentils
110g (4oz) Mushroom
110g (4oz) Breadcrumbs
50g (2oz) Aubergine
2 Sticks Celery
1 Medium Carrot
1 Medium Courgette
1 Small Onion
2 Cloves Garlic
2 tbsp Soy Sauce
2 tbsp Sunflower Oil
1 tbsp Parsley
2 tsp Oregano
1 tsp Thyme
1 tsp Marjoram
1 tsp Paprika
Vegetable Stock or other liquid
Salt and Pepper
Wash and drain the lentils, cover with cold water, bring to the boil then simmer until just tender
Chop the nuts.
Peel and grate the carrot.
Finely chop the other vegetables.
Fry the onions and garlic in a heavy based frying pan until softened.
Add the mushrooms, aubergine, chopped herbs and spices, seasoning, cooking gently until the aubergine is soft.
Add the remaining vegetables and cook gently for 10 minutes.
Remove from the heat and allow to cool slightly.
Add the chopped nuts, breadcrumbs and a good dash of soy sauce.
Mix thoroughly, the mixture should be fairly firm, if required add a little liquid to moisten.
Pre-heat oven to 190°C: 375°F: Gas 5.
Place into an oiled loaf tin (pressing it into the corners), cover with foil.
Bake for 45 minutes.
Serve with seasonable vegetables and onion gravy or a sauce of your choice
This is a particularly nice nut roast, and is not too difficult to make, especially as the mixture can be prepared ahead of time, leaving only the final baking until later.
You can use almost any kind of nuts for this recipe. I prefer to buy a pack of chopped mixed nuts (much faster than chopping them myself), supplemented with larger pieces of Brazil or walnuts, or some whole cashews.
I like to serve the roast with potatoes and a green vegetable. The quantities given here will make four generous portions.
Oil for frying
1 onion, chopped
2 cloves garlic, minced
4 - 6 medium mushrooms, sliced
1 tbsp. all-purpose flour
1? cups (10 fl oz, 300 ml) vegetable stock (or water)
1? cups (6 oz, 175 g) finely chopped nuts
3 cups (6 oz, 175 g) breadcrumbs
1 tbsp. soy sauce
? tsp. dried herbs
Salt and pepper to taste
Flour for coating
Oil for roasting
Oven: Pre-heat to 375F, 190C.
Stew the onion in the oil for about five minutes or until soft. Add the garlic and mushrooms. Cook for a few more minutes.
Sprinkle the flour on top. Stir well. Add the stock or water, stirring all the time. Bring the mixture to the boil, and simmer slowly for two or three minutes. Stir in the nuts, breadcrumbs, soy sauce, herbs and seasoning.
Turn the mixture on to a floured board, and form a loaf shape with your hands. Coat evenly with flour on all sides.
Heat the oil in a roasting tin. Place the loaf in the tin. Bake for 30 - 40 minutes, basting occasionally.