Best-ever vegetarian nut roast
- Preparation and cooking time
- Prep:
- Cook:
- A few hours resting (or overnight) in the fridge if you can
- More effort
- Serves 6
Ingredients
- 1-2 tablespoons olive oil
- 200g (1 large bag) walnut pieces
- 100g (half a large bag) whole almonds
- 200g other mixed nuts (I tend to use cashews, pinenuts and pecans)
- 1 cup sunflower seeds
- 2 teaspoons sweet smoked paprika
- 2 teaspoons fennel seeds
- 1 teaspoon mustard seeds
- 1 teaspoon coriander seeds
- 2 teaspoons mixed spice
- Roughly 1½ cups breadcrumbs (add more if too wet)
- 1 egg
- 1 x 400g can chopped tomatoes, drained (reserve the juices for gravy)
- 2 large handfuls fresh flat leaf parsley
- 2 teaspoons Marmite
- Juice of ½ a lemon
- 1/4 cup grated strong vegetarian Cheddar cheese
- ¾ of a medium red onion
- 1 teaspoon Dijon mustard
- Salt and freshly-ground black pepper
Method
- STEP 1Grease and line a large loaf tin and set aside. If you're cooking the roast straight away (see step 4), preheat the oven to 180C (fan).
- STEP 2Heat the olive oil in a large frying pan on medium-high heat. Once the pan is hot, toast the nuts, seeds and spices, tossing everything to coat well. Be very careful and do not let it burn. Toast for a few minutes, or until the mixture is fragrant and starting to turn golden, then turn off the heat and let it cool slightly.
- STEP 3Add the cooled nuts and spices to the bowl of a food processor. Add all other ingredients. Blitz until thoroughly combined, or combined to your liking (it can be nice if left a little chunky). You might need to stop and scrape it down a few times. If it's too wet, add more breadcrumbs. If it's too dry, add a little water, reserved tomato juice or even a dash of red wine if you've got some handy!
- STEP 4Place in the prepared pan and ideally leave for a few hours (or overnight is even better) in the fridge to let the flavours deepen and the loaf firm up. If you're in a hurry you can cook it straight away, but ideally give it at least an hour's resting time.
- STEP 5Preheat oven to 180C (fan). When ready, cook the roast for 45 minutes to an hour until firm and golden. Allow to cool slightly before carving then serve with all your favourite roast vegetables.
