Nut Roast

You know how old habits die hard? Well there was me all set to make something a little different for my main course on Christmas Day – a vegetable loaf of some kind, possibly the one I blogged about the other day here.

But no, when it came down to it, I just love LOVE this nut roast so much – it is always delicious, moist, tasty and all those other descriptions!

So here are a couple of photos I took of today’s nut roast prepared a couple of days in advance (it keeps beautifully in the fridge and is really easy to reheat so less hassle on the day!).

I’ll repost the recipe below so you’ve got it to hand.

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Nut Roast Recipe

225g cashew nuts, chopped unsalted
170g breadcrumbs
1/2 tsp dried basil
1 tsp dried thyme
Pinch of black pepper
3 Tbsp vegetable oil
2 large onions, chopped
1 garlic clove, chopped
85g plain wholemeal flour
215ml hot water
1 dessertspoon soy sauce
1 dessertspoon tomato purée
1 dessertspoon yeast extract/vegemite

Combine all 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 well-oiled tin of your choice.

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

Hope you all have a wonderful time over the festivities!

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6 thoughts on “Nut Roast

  1. Lovely roast- I too have this dilemma every year. Every year ~I vow to do something different, and every year the family votes for nut roast! I remember many years ago a veggie restaurant I went to served “Tibetan Roast”, some kind of brown rice and spinach bake, so maybe one day I’ll make that?? Happy holidays to you and yours :)

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