For any vegetarians feeling neglected at Christmas with all the Turkey talk I have decided to share my favourite Nut Roast Recipe for you to try –
1tbsp olive oil
1 large onion, chopped
4 garlic gloves, finely chopped
2 x 400g cans chopped tomatoes
20g basil
125g mushrooms, chopped
125g wholemeal breadcrumbs
125g pecan nuts, chopped
125g ground almonds
1tbsp tamari or tamarind paste
1/2 tsp yeast extract
1 egg
salt & pepper
- Heat the olive oil in a large heavy-based saucepan, add the onion and cook for 10mins stirring occasionally, add the garlic and cook for 1-2 mins, then add the tomatoes. Cook on a low simmer uncovered for about 20mins or until the liquid has disappeared and the mixture is very thick (this part is very important).
- Remove 1 sprig of basil and set aside, roughly chop the rest.
- Tip half the tomato mixture into a large bowl and add the chopped basil, mushrooms, breadcrumbs, pecan nuts, almonds, tamari, yeast extract and egg. Mix well and season with salt and pepper.
- Line the base and wide sides of a 500g loaf tin with a strip of non-stick baking paper. Bake in a preheated oven 180 degrees for 1 hour.
- Let the nut roast stand for 3-4 minutes to settle before serving.
This is a great meat substitute on any roast dinner, I will be enjoying mine on Christmas Day (alongside some Turkey as well!)