We had a day out at a fairly local vegan fair this weekend, and one of the booklets we were handed upon arrival was a guide to being vegan. It had all the usual introductory information for people new to veganism, but also contained some very easy to follow recipes at the back.
I have to say, I went straight home and cooked one of these dishes: Nut Roast. Many thanks to those at Taunton Vegan Fair who produced this booklet. The nut roast was the best one I’ve ever made. You can find them online here
Nut Roast recipe
8oz (225g) cashew nuts, ground
6oz (170g) breadcrumbs
1/2 teaspoon dried basil
1 teaspoon dried thyme
Pinch black pepper
3 tablespoons vegetable oil
2 large onions, finely chopped
1 clove garlic, crushed
3oz (85g) plain wholemeal flour
7 1/2 floz (215ml) water
1 dessertspoon soy sauce
1 dessertspoon tomato purée
1 dessertspoon yeast extract
1. Mix cashew nuts, breadcrumbs, basil, thyme and black pepper together in a large mixing bowl.
2. Heat the vegetable oil in a large pan and fry onions and garlic for a few minutes. Add flour and cook gently for a couple of minutes, stirring continuously.
3. Add water, mix and bring to the boil (you may need to use a whisk to ensure the flour is mixed in completely). Add soy sauce, tomato purée and yeast extract. Take pan off the heat and add the nut mixture. Mix thoroughly.
4. Place the mix in a greased baking tin. Bake at 200C/Gas 6 for 45-60 minutes. Serves 4.
I would add that it is a very filling nut roast, and we (four of us) only ate half of it. I froze the other half for another day. I would challenge anyone to eat a quarter of this!!!