When I make a nut roast, it is a case of using whatever I have to hand.
This one started with celery, onion, garlic and grated carrot.
I then added a pepper a few mushrooms both chopped then 1 tblsp of tomato puree, paprika, whatever herbs you favour, I had a mix of basil, oregano, tarragon and rosemary
I then found a small tub of quinoa and lentils in the fridge, so along with a bag of mixed nuts (which I had put into a plastic bag and then used a rolling pin to smash them down a little) this all went into the mix along with about 150ml of veg stock. I then left it to simmer for 30 minutes.
When ready transfer to a loaf tin, press down. Place in a hot over 180 degrees covered with foil for 30 minutes, then remove the foil and cook for a further 40 minutes at 160 degrees.
Leave to cool, then turn out onto a rack . When cold and set you should be able to slice. However sometimes it crumbles. This does not distract from the flavour at all. Occasionally if my loaf is still a little wet, I turn it out and place back in the oven for 20 minutes.
Serve with a plate of veggies and roast potatoes. Delicious!
Vegetarian and Vegan Nutrition 