With Easter fast approaching I wanted to share with you one of my favourite savoury dishes that I tuck into when everyone else is enjoying their turkey, a vegetarian nut roast.
Having been a Vegetarian for more years than I’d like to admit 😉 my family and I have had to get pretty creative over the years, especially when it comes to special occasion meals. My sister, Christina came across this one over 10 years ago and it has now become our go to nut roast.
Nuts About Nuts
This bad boy is packed full of cashew nuts and Brazil nuts. I love this combination, I have had many nut roasts over the years made with a variety on nuts, peanuts, pecans, macadamia, pistachio and so on but this combination just works. You have to taste it to believe it, the cashew nuts are just the right side of nutty and oily and the Brazil nuts add a lovely earthy tone to the loaf.
There is also cheese added to this delicious loaf to lend it even more flavour and also as a bit of a sneaky binding agent. Mature cheddar and Vegetarian Parmesan add their distinctive flavours to this mix. Vegetarian Parmesan is widely available in supermarkets in the UK, just check your labels to be sure.
Added in here for even more flavour is garlic, onion, mushrooms and parsley. Not everyone is a fan of mushrooms (personally I love them!) and they can be omitted if you prefer but I honestly do think they add a little something extra.
Add some breadcrumbs and an egg season to taste and hey presto you have your very own nut roast.
Vegetarian Option Please
Please think of your vegetarian friends this Easter and give them something they will not only love but also love you for making them. I have been there when you are served the same thing over and over when all you want is a little something different.
Another great thing about this vegetarian nut roast is its as fabulous cold as it is hot. It’s just as lovely served with a salad, as it is roast potatoes. So if you are having a cold buffet for friends pop this on a plate and there will be nothing but crumbs left for you to clean up!
- 2 tablespoons olive oil
- 1 large onion - diced
- 2 cloves garlic - crushed
- 130 grams sliced mushrooms, (1 and ½ cups)
- 200 grams cashew nuts, (1 and ½ cups)
- 150 grams Brazil nuts, (1 cup)
- 112 grams grated cheddar, (1 and ½ cups)
- 20 grams grated Vegetarian Parmesan, (scant ¼ cup)
- 2 tablespoons fresh parsley - chopped
- 75 grams breadcrumbs, (1 and ½ cups)
- 1 large egg - lightly beaten
- salt and pepper to taste
- Put the oil and diced onion in a frying pan and gently warm on a low heat for 10 minutes. You want your onions to soften up but remain white.
- In the last minute add the garlic and mushrooms and stir in. After 1 minute remove from the heat and place to one side.
- Preheat your oven to 180C / 350F / Gas mark 4 and lightly grease a 1 pound loaf tin with a little olive oil.
- Place your nuts in a food processor and pulse until they are roughly ground up, you don’t want them to get too fine. If doing it by hand place the nuts in a sealable plastic bag and bash them with a rolling pin.
- Place the ground up nuts in a large mixing bowl with the grated cheddar and grated Parmesan and add in your chopped up parsley mix everything up.
- Add your breadcrumbs to the mix and again mix in.
- Scrape everything from your cooled frying pan including the oil into your mixing bowl and stir until everything is well combined. Add the lightly beaten egg and mix. Add at least a pinch of salt and pepper or more to taste.
- Spoon the mixture into your loaf tin and press down hard onto it to get it to stick together.
- Pop it into your preheated oven in the middle for 50 minutes. Once the time is up check to see if it has a light golden colour on top if it does take it out and leave it in the tin for 5 minutes before turning out and serving.
- Once cooled this nut roast can be kept in the fridge for three days and can be frozen for 1 month. Make sure it is fully defrosted before reheating it up in the oven or microwave.