Updated: Dec 17, 2020
RECIPE - VEGETABLE NUT ROAST
What I like about this dish is that it has many of the ingredients readily available at this time of the year – a type of harvest feast. I make this the day before. It will make less work on the day, it gives it time to set and of course most dishes taste better the next day, right?
Most of the time it is made in a bread pan, so that it is actually a big loaf. I like to make small ones. I have these small molds which i guess are mini loaves. Either way it works well.
Depending on who you are having for dinner, i.e. young adults who do not like chunky things in their food, just make sure to reduce the size of the nuts – better put them into a food processor and blitz once or twice to a crumb texture.
Enough for 10 slices ( servings )
- 2 cups unsalted Nuts ( can be Cashews, Almonds or Walnuts, or mixture of them, I like the mixture)
- 1 onion – finely chopped
- 1 large Leek – well washed and finely chopped
- 4 garlic clove – minced
- 1 celery stalk - finely chopped
- 2 carrots - grated
- 2 tbsp tomato paste
- 1 red pepper – finely chopped
- 2 tbsp – Apple Cider vinegar
- 2 tbsp Olive Oil – extra virgin
- 1 cup Breadcrumbs
- 1/2 tsp Thyme - dried
- 1/4 cup Oats – ground into a meal
- 1/4 cup Parsley – finely chipped
1. I like to roast the nuts just a little – so put them in the oven at 180 for 10 minutes, allow to cool, then chop small by hand or reduce in a food processor. The food processor can make them like breadcrumbs… better for people who do not like ‘bits’ in their food.
2. Soften the onion, leek, celery and garlic in a drop of oil.
3. Add the chopped pepper and grated carrot to the pan and stir for another minute.
4. If you like it chunky – mix together the softened veggies, the nuts and the rest of the ingredients. It should be a little stiff, if too runny add a little more breadcrumbs.
4. if you like it smooth – add the softened veggies to the food processor and give it a quick pulse or two, then mix with the crumbly nuts and the rest of the ingredients.
5. Pre-heat the oven to 180C / 360 F
6. Oil and line with grease proof paper a bread pan of – 20cm og 9in long.
7. Place on the middle shelf and bake for approx. 40 - 50 minutes until browning.
8. You can serve immediately into 2cm/1in slices or what I prefer is to allow it to cool completely then slice it.
9. Place slices on a tray in the hot oven 200C / 400F for 10 minutes then turnover and bake another 10 and browning nicely – now serve on a plate with gravy!