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Nut Roast

Nut Roast

A tasty, filling, delicious alternative to meat as part of a roast lunch or dinner

Ingredients
  

  • 20 g Butter
  • 1 large Onion
  • 3 cloves of Garlic
  • 4 slices of Bread
  • 100 g Walnuts
  • 150 g Almonds
  • 6 large Mushrooms
  • 200 g Strong Cheddar Cheese grated
  • 2 tsps Salt
  • 2 tsps freshly ground Black Pepper
  • 1 tbsp dried Thyme
  • 6 Eggs
  • 1 tbsp Marmite or Vegemite optional
  • 200 ml Vegetable Stock

Instructions
 

  • Start off by preheating your oven to 180 degrees Celsius. Peel and roughly chop the onion and garlic. Melt the butter in a pan and add in the onions and garlic. Reduce the heat and sweat in the butter for about 5 minutes.
  • Transfer the onions and garlic to a large bowl. Blitz the slices of bread in a food processor until they've turned to breadcrumbs and then place these into the bowl with the onion.
  • Pulse the nuts in the food processor until roughly chopped - about 10 seconds should be sufficient, before adding these into the large bowl as well.
  • Roughly chop the mushrooms and transfer to the bowl along with the grated cheese, salt, pepper, and thyme before cracking in the eggs and stirring well to mix.
  • If using the marmite or vegemite, heat the stock and then stir in the marmite until combined. Add the stock into the nut roast mixture and stir well again.
  • Grease and line a large loaf tin with baking paper and spoon the nut roast mixture into the tin, pressing down well into the corners and smoothing off the top.
  • Place into the preheated oven and bake for about 1 hour, until deep golden brown on top, and a skewer stuck into the loaf comes out clean.
  • Remove from the oven and allow to cool for 10 minutes in the tin before gently turning out and peeling off the baking paper.
  • Serve in thick slices and enjoy!