I’m often tweaking the recipes I use, and nut roast is no exception! This one is oil free, so good for those trying to cut back. Removing the oil in no way diminishes from the flavour and the way it holds together – this is now my standard nut loaf recipe.
2 cups cashew nuts, unsalted, chopped
3 slices wholemeal bread, breadcrumbs
1/2 tsp basil
1 tsp thyme
Pinch black pepper
1 large onion, chopped
1 garlic clove, chopped
1 stock cube, crumbled
1 cup hot water
1 Tbsp soy sauce
1 Tbsp tomato purée
Combine all the dry ingredients in a large bowl. Mix the wet ingredients, then tip into the dry ingredients and give it all a thoroughly good mix.
Put the nut roast mixture into your loaf tin (mine is non stick), using your normal method for stopping the loaf from sticking to the pan. Cook in the oven at 190-200C for about 45-60 minutes. It is ready to eat when a knife comes out clean.
Leave the nut loaf to sit in the tin for 5-10 minutes. This gives it time to firm up, and prevents the likelihood of it collapsing.