A Veggie RoastSunday, December 04, 2011
With Christmas coming up we tend to have a lot of turkey roasts or ham or beef so its nice once in a while to have a break from all of that and have a vegetarian roast. I have a couple of veggie friends who all adore this recipe so I thought I’d share with you all.
250 g mixed nuts, (walnuts, hazelnuts, sesame seeds, almonds, cashews) – Substitute if you have a preference – these tend to be the general ones I use but a friend swears by brazil nuts!
100 g onion, (about 4 small), finely chopped
400 g canned chopped tomatoes or passata
100 g gruyère cheese, or mature cheddar cheese, grated (I don’t always add the cheese – personal pref)
0.5 tsp dried thyme
0.5 tsp dried sage
0.5 tsp dried mint
1 tbsp parsley, finely chopped
1 tsp Marmite, or other yeast extract blended with 1 tsp boiling water
1 tsp freshly squeezed lemon juice
1 pinches black pepper
1 cubes butter, for greasing tin
1. Place the nuts in a dry frying pan over a moderate flame. Toast, stirring gently, until golden and fragrant, taking care not to burn. Remove to a bowl and leave to cool.
2. Whizz in a food processor until thoroughly ground.
3. Preheat the oven to 180C/gas 4. Generously grease a loaf tin with butter.
4. In a large bowl, combine the ground nuts with all remaining ingredients. Mix very thoroughly.
5. Scoop the mixture into the prepared tin and bake for 45 minutes to 1 hour, until firm and golden. Cool slightly, then turn out. I tend to then soak it in loads or gravy! (veggie of course)