Nut Roast

Today was Meat Free Monday newsletter day and todays recipe was Cashew Nut Roast as featured in Golden Harvest by Jill Russell. If you want to buy the book it is also available from Animal Aid from this link here. If you want the recipe featured don't forget to sign up for the newsletter as featured on Friday. Anyway, this is what I made for tea and it was very tasty. I have made slight changes to the original recipe as I had no cashews and used pears instead of celery!

Nut Roast
550g/16oz ground almonds and chopped nuts
30g/1oz margarine
1 medium leek - finely chopped
1 tsp vegemite yeast extract
1 tsp dried herbs
160g/6oz bread crumbs
2 pears finely grated
12 fl oz hot water
2 tbsp plain flour
pepper to taste
Preheat oven to 180C/350F/Gas mark 4
Melt the margarine in a large pan and then cook the pear and leek in the melted margarine for a few minutes. Mix the yeast extract into the hot water and add to the leek and pear. Stir in the flour, nuts, herbs, breadcrumbs and pepper and mix well. Allow to cool slightly while you grease a loaf tin. Put the nut roast mixture into the tin and press down well. Bake in the oven for about 40 minutes then turn out of the tin and slice. Serve with roasted potatoes, vegetables and gravy.

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