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.
Nut Roast Recipe
225g cashew nuts, chopped unsalted
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!