Vegetarian Nut Roast
(Contributed by: Vegetarian Kitchen.Com)
Here is a nut roast that is a healthy and nutritious variation of the popular meatloaf. This vegetarian loaf is a real winner. Easy to make, elegant and delicious both cold and hot. Serve it with roasted potatoes, steamed green vegetables, and a mushroom sauce or gravy.
1 Tbs. oil
1 yellow onion, finely chopped
2 cloves garlic, crushed
8 oz/225 g raw, unsalted cashew nuts
3 medium carrots, cooked
4 oz/ 110 g breadcrumbs
½ tsp dried rosemary
½ tsp dried thyme
1 tsp soy sauce
¼ pint/150 ml hot water
Salt and pepper
1 oz/ 25 g butter
8 oz/225 g mushrooms, chopped
Pre-heat the oven to 350 F/180 C.
Fry the onion and the garlic in the oil on medium heat until soft, 5-7 min.
Chop the cashews and carrots in a mixer/blender. Beat the egg and add the cashew mix together with the breadcrumbs and herbs. Add the fried onions, soy and hot water. Season with salt and pepper.
Melt the butter in a frying pan and gently sauté the chopped mushrooms until soft. Add to the nut mixture.
Oil a 2 lb/900g loaf tin. Press the nut mixture in the tin, cover with aluminum foil and bake for 1 hour. Let the nut roast stand for about 10 minutes before turning it out. Enjoy!