NUT ROAST
This Nut Roast recipe is packed with a deliciously sweet and savory blend of nuts, veggies, lentils, dried fruit and fresh herbs. Serve with cranberry sauce and/or gravy and enjoy! (Please see notes above for possible ingredient modifications too.)
Provided by Ali
Time 1h30m
Number Of Ingredients 17
Steps:
- Combine the lentils with 4 cups water and 1/2 teaspoon salt in a medium saucepan. Heat over medium-high heat until the water reaches a vigorous simmer. Reduce heat to medium-low to maintain the simmer, cover and cook until the lentils are completely tender, about 20-30 minutes. Drain the lentils completely using a strainer, and set aside until later.
- Heat the oven to 375°F (190°C). Line a 9 x 5-inch bread pan with parchment paper.
- Meanwhile, heat the olive oil over medium-high heat in a large sauté pan. Add the onion, carrot and bell pepper and sauté for 7 minutes, stirring occasionally, until softened. Add the mushrooms and garlic and sauté for 5 minutes, stirring occasionally, until the mushrooms are softened and most of the liquid in the pan has evaporated. Add the spinach, sage, rosemary, smoked paprika, and thyme. Sauté for 2 minutes, stirring frequently. Remove pan from heat.
- In a large mixing bowl, add the cooked lentils, cooked veggie mixture, nuts, dried apricots, and orange juice and zest. Toss until the mixture is evenly combined.
- Before we add the eggs, go ahead and give the mixture a taste and season it with salt and pepper as needed. (The level of saltiness will vary considerably based on the type of nuts you used, but you will likely need to add a generous amount of salt and pepper, so don't be shy!)
- If you own a food processor, transfer about 1/3 of the mixture to a food processor and pulse a few times until the mixture is fairly puréed. (Or alternately, use a potato masher to mash about 1/3 of the mixture on one side of the mixing bowl until it is puréed.) Stir the puréed mixture back into the overall mixture along with the whisked eggs until everything is evenly combined.
- Transfer the entire nut loaf mixture into the prepared bread pan, packing it down fairly firmly (which will help the loaf to slice more easily later).
- Bake uncovered for about 45 minutes, or until the top is lightly browned and the loaf is cooked through. (I also like to remove the roast about 5 minutes before it has finished baking to brush the top of the roast with a bit of melted butter or oil to help it crisp up on top during those final few minutes in the oven, but this step is totally optional. Alternately, if the top of the roast starts to get too browned during cooking, just gently lay a sheet of aluminum foil on top of the bread pan.)
- Transfer the pan to a wire cutting rack and let the nut roast rest for about 15-20 minutes.
- Carefully lift the edges of the parchment paper up to remove the nut roast from the pan and transfer it to a cutting board. Use a bread knife to slice the roast into your desired size of pieces. Then serve warm with gravy or cranberry sauce and enjoy!
HOLIDAY CASHEW NUT LOAF
This tastes a little like stuffing, and is perfect for a holiday buffet. Layered eggplant is an intriging contrast to the nuts. This makes an eye popping entree and may be served with cranberry sauce and gravy. Adapted from Vegetarian Times magazine.
Provided by Sharon123
Categories Fruit
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to broil. Brush eggplant slices with 2 tbls. oil, and sprinkle with salt and pepper to taste. Place on a baking sheet coated with cooking spray, and broil 5 to 7 minutes. Turn eggplant slices, and broil 5 more minutes, or until slices are tender and light brown. Set aside, and lower oven heat to 350*F.
- Cook rice, following package directions, and set aside. Meanwhile, heat remaining 4 tbls. oil in a large skillet over medium heat. Saute cashews, onion and garlic in oil 5 to 7 minutes, or until onion is soft and brown. Chop one tomato, and add to skillet; cook 3 more minutes.
- Transfer cashew mix to large bowl. Stir in cooked rice, breadcrumbs, broth, brewer's yeast, basil, thyme and lemon juice. Season to taste with salt and pepper.
- Coat a 9"x13" oval baking dish with cooking spray. Line the bottom of the dish with half of the broiled eggplant slices. Spoon in cashew mixture. Top with remaining eggplant slices. Slice remaining 2 tomatoes, and layer down center of casserole to form a broad, bright red stripe.
- Bake 40 to 45 minutes, or until the top is brown and filling is hot. Serve immediately. Enjoy.
- !
Nutrition Facts : Calories 443.8, Fat 27.5, SaturatedFat 4.8, Sodium 171.7, Carbohydrate 44, Fiber 8.5, Sugar 8.4, Protein 10.4
CRUNCHY VEGETARIAN NUT LOAF
This nut loaf can be served hot for dinner and the leftovers are delicious, cold the next day. If you don't have a non-stick loaf tin then use an ordinary loaf tin but line it with grease-proof paper first. I serve this on vegetarian night and even the meatlovers in the family enjoy it.
Provided by An_Net
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook celery, onion and garlic in oil for 5 minutes.
- Transfer to a bowl and add remaining ingredients.
- Grease a non-stick loaf tin and spoon mixture into the tin. Bake at 180 degrees celsius (350 degrees fahrenheit) for 35 - 40 minutes or till firm.
Nutrition Facts : Calories 347.4, Fat 23.2, SaturatedFat 3.9, Cholesterol 162.6, Sodium 292.7, Carbohydrate 23.8, Fiber 4.4, Sugar 5.1, Protein 14.3
NUT ROAST
Bake a satisfying vegetarian loaf with lentils, chestnut mushrooms and cheese to go with all the classic roast dinner trimmings.
Provided by Good Food team
Categories Dinner, Main course
Time 1h35m
Number Of Ingredients 22
Steps:
- Heat the oven to 180C/ fan 160C/ gas 4 and line the base and sides of a 1.5 litre loaf tin with parchment paper.
- Heat 1 tbsp olive oil and 15g butter in a large frying pan and cook 1 finely chopped large onion and 2 finely chopped celery sticks for about 5 mins until beginning to soften.
- Stir in 2 finely chopped garlic cloves and 200g finely chopped chestnut mushrooms and cook for a further 10 mins.
- Stir in 1 finely diced red pepper and 1 grated carrot and cook for about 3 mins then add 1 tsp dried oregano and 1 tsp smoked paprika and cook for just a minute.
- Add 100g red lentils and 2 tbsp tomato purée and cook for about 1 min, then add 300ml vegetable stock and simmer over a very gentle heat until all the liquid has been absorbed and the mixture is fairly dry. This should take about 25 minutes. Set aside to cool.
- Finally, stir in 100g fresh breadcrumbs, 150g chopped mixed nuts, 3 lightly beaten large eggs, 100g grated mature cheddar, a handful of finely chopped flat-leaf parsley and a pinch of salt and some ground black pepper.
- Stir to mix well then spoon the mixture into the prepared tin and press down the surface.
- Cover with foil and bake for 30 mins, then remove the foil and bake for a further 20 mins until firm when pressed gently.
- Meanwhile, to make the sauce, heat 2 tbsp extra virgin olive oil very gently then add 2 finely sliced garlic cloves and 1 rosemary sprig and heat without colouring.
- Pour in 400ml passata and add a pinch of salt and some ground black pepper. Simmer gently for just 15 mins.
- Allow the loaf to cool in the tin for about 10 mins then turn out onto a serving board or plate. Remove the baking paper and cut into slices and serve with a little of the tomato sauce.
- To make a vegan nut roast, use an extra tbsp of oil in place of butter, no cheese and 3 tbsp egg replacer. Bake your nut roast for 1 hour. The loaf will still be soft in the middle after cooking.
- It can be cooked in advance and then chilled, sliced and reheated to make it easier to serve.
Nutrition Facts : Calories 816 calories, Fat 52 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 17 grams sugar, Fiber 11 grams fiber, Protein 31 grams protein, Sodium 1.5 milligram of sodium
BAKED CASHEW LOAF
I ate this when attending a weekend workshop, where it was served for lunch by the woman running the workshop, a naturopath and herbalist. It was so delicious that all the participants wanted a copy of the recipe. She served the loaf with her own tomato sauce. The ingredients blended together so well - and the texture and flavour was so delicious - that I would have been hard-pressed to have guessed all the ingredients. I only ate it warm, but my guess is that it would also be flavoursome cold with perhaps cucumber, sprouts or baby spinach leaves in a sandwich to take to work next day. I have since come across a similar recipe in an early 1990s Australian Women's Weekly recipe book.
Provided by bluemoon downunder
Categories One Dish Meal
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Combine first seven ingredients.
- Process tofu, egg and soy sauce and combine these with cashew and vegetable mixture.
- Lightly oil or line log tin with glad bake. Firmly press mixture into tin and bake at 190° C for 30 to 35 minutes.
- Serve hot or cold with tomato sauce and salad.
- Tomato Sauce: pasta sauce, tomato paste, basil and orange juice.
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- 2. In a large skillet, heat 2 tablespoons of the olive oil over medium-high heat. When it shimmers, add the onion, carrot, celery, cashews, salt, and pepper. Cook for about 10 minutes, until nicely browned. Add the garlic, rosemary, thyme, and onion powder, and cook for about 1 minute more, until fragrant.
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