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Classic Nut Roast

2 spoon difficulty rating

80 minutes: 20 minutes preparation time, 40-60 minutes to bake

Serves:

Classic Nut Roast

Simple but tasty, this classic nut roast is very good with any of our gravy recipes. Adapted from 'Easy Vegan Cooking' by Leah Leneman.

 

We've added a few things to make it firmer and easier to slice - but it can also be made into lovely individual 'mini' roasts - use muffin cases or a well-greased muffin tin.

Ingredients: 

  • 1 onion
  • 3 tbsp vegetable oil
  • 2 small tomatoes
  • 30g/1oz wholemeal flour (GF? Use brown GF flour)
  • 140ml/5fl oz water
  • 1 tbsp soya sauce (GF? Use tamari soya sauce)
  • 115g/4oz hazelnuts or other nuts of choice
  • 115g/4oz broken cashew nuts
  • 85g/3oz wholemeal breadcrumbs (GF? Use gf breadcrumbs eg Ogran)
  • 1 tsp dried mixed herbs
  • 2 tbsp gram flour, available from larger supermarkets, Asian grocers and health food shops
  • 2 tbsp flax meal (ground flax/linseeds eg Aldi Harvest Morn Golden Linseed) + 4 tbsp warm water
  • Optional: pine nuts to scatter on the top - add about 10 minutes before the end of baking time or else they will burn

Method: 

1. Score the tomato skins, place in a cup and top with boiling hot water.

2. Chop the onion finely and sauté it in the oil until tender.

3. Preheat the oven to 350ºF/180°C/Gas Mark 4.

4. Skin and chop the tomatoes and add them to the pan. Cook for 5 minutes. Stir in the flour and slowly add the water, stirring constantly to avoid lumps. Remove from the heat.

4. Grind the nuts so they retain a bit of texture and add them to the sauce together with all the other ingredients. Mix very thoroughly and place in a greased bread tin or pie dish. Bake in a moderate oven for 45 minutes to 1 hour. Serve with gravy and seasonal vegetables.

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