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Serves 4

Vegetarian nutroast, with cheese and eggs.

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  • 175 g rice
  • salt and pepper
  • 1 onion peeled
  • 125g mushrooms
  • 2 carrots peeled
  • 15g butter/marg
  • 1 garlic clove crushed
  • 125g breadcrumbs
  • 125g finely chopped nuts
  • 125g grated mature cheddar
  • 2 eggs beaten
  • parsley
  • tomato sauce


    1. Cook the rice until tender, finely chop the onion and mushroom, grate the carrot.
    2. Heat the butter in a pan and fry the onion, garlic and carrots for 3-4 mins. Add the mushrooms and cook for about 5 minutes or until the vegetables are softened, stirring frequently
    3. Remove from the heat, then stir in the breadcrumbs, nuts, cooked rice, cheese and eggs. Stir in the parsley, season and mix thoroughly
    4. Pack the mixture into a greased 1.1litre loaf tin and bake at 180 degrees (gas mark 4) for 1- 1 1/4 hours. Serve hot or cold with fresh tomato sauce or chutney and salad.

Comments, questions and tips

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8th Oct, 2012
OH WOW this sounds great! I've never done it with rice in before!
3rd May, 2012
Is it 175g of cooked rice or uncooked? I want to make this for a vegetarian this w/e. I assume uncooked? :-)
2nd Jan, 2012
I used this for a vegetarian friend who joined us for New Year's day. The rest of us had roast pork, but everyone tried the nut roast, and loved it!. Thanks.
20th Jul, 2011
This is the first nutroast I've ever made and thought it was delicious. I initially thought the rice portion would be too much but I mixed it in to the other ingredients in batches and added an extra egg to bind it and it was perfect. I managed to get eight good size portions out of this as it was really filling.
29th May, 2011
I tried this with half quantities and it was enough for 3 people. I used brown rice, wholemeal breadcrumbs and mild cheddar. It is the best of my nutroast recipes so far.
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