Christmas Nut Roast

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

1. 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).
2. Remove 1 sprig of basil and set aside, roughly chop the rest.
3. 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.
4. 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.
5. 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!)