The Vegan Chef School

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Nut Roast

This recipe was created by Vegan Chef Day.

Prep time - 15 minutes

Cook time - 45 minutes

Difficulty - Medium

Serves / makes - 2 portions


Ingredients

50g cashews (or other nuts)

35g toasted hazelnuts (or other nuts)

130-150g onions, finely sliced

100g carrot, grated

A few sage leaves, finely sliced (or other herbs)

1t stock powder

1/2t salt

2 cloves of garlic, sliced

1t yeast extract (marmite/vegemite) or dark miso paste

3T ground flax seeds

A small amount of oil for the baking tin


Equipment

Pestle and mortar or food processor

Large bowl

1lb loaf tin or small baking tin


Method

  1. Heat your oven to 180c/350f/GM4.

  2. Crush the nuts in a pestle and mortar or in a food processor.

  3. In a large bowl combine all of the ingredients except the oil and a few slices of onion and a few seeds.

  4. Oil a loaf tin or small baking tin. Add the onion slices and seeds you put aside. Then add the nut roast mixture to the tin and pat it down.

  5. Bake the nut roast for around 45 minutes until the edges are browning.

  6. Serve with veggies and gravy.


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