Nut Roast

I thought it a good time to update the nut roast recipe that I use regularly. It is a fantastic recipe, but the method could do with some simplification!

These are the ingredients you will need:

225g cashew nuts chopped/ground
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
85g plain wholemeal flour
215ml hot water
1 dessertspoon soy sauce
1 dessertspoon tomato purée
1 dessertspoon yeast extract

Combine all the dry ingredients in a large bowl, mixing well. Place all wet ingredients in a jug and stir until dissolved. Add wet ingredients to dry ingredients and really give it a good mix.

Tip into a tin of your choice. I use a cake tin because it has a removable base which makes it easier to take out and place on a plate.

Cook in the oven at 190-200C for 45-60 minutes.

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8 thoughts on “Nut Roast

  1. pennilessveggie

    I’m always suspicious of nut roast recipes, I’ve yet to find one that hasn’t been a mite disappointing in one way or another. I want one that’s both firm but not dry. That said, I really like the look of your pic. – it looks spot on. I’d like to give it a go. Can you tell me what size cake tin you bake it in?

    1. The Vegan Green

      Think you’ll like this one – nothing dry about this nut roast! I’ll measure the tin later and let you know the size!

      1. pennilessveggie

        Hurrah, it was the best nut loaf I”ve cooked! I used a lined and lightly oiled 2lb loaf tin as I couldn’t find my 7″ cake tin. Cooked it pretty much to the letter. Firm enough to slice nicely. Moist, but not gooey. Clean plates all round. Glad I tried it, thanks :)

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