NUT ROAST (VEGETARIAN MAIN COURSE)
This easy Nut Roast makes a delicious vegetarian main course. Walnuts and pecans add the perfect texture and heartiness to this loaf, without using tofu, and eggs help to bind it while also adding filling protein to the dish.
Provided by Megan Gilmore
Categories Main Course
Time 1h
Number Of Ingredients 13
Steps:
- Preheat the oven to 375ºF and line a 9-inch by 5-inch loaf pan with parchment paper. (I like to spray the pan with a bit of oil first, to help the parchment stay in place.) Heat the olive oil in a large skillet over medium-high heat, and saute the onion until soft and translucent, about 5 minutes.
- While the onion is cooking, quickly process the mushrooms in a food processor fitted with an "S" blade to break them down into an almost rice-like texture. Add the mushrooms and garlic to the onion in the skillet, and saute until the liquid from the mushrooms evaporates, about 8 more minutes.
- While everything is cooking, pulse the walnuts and pecans in the food processor (no need to rinse it after chopping the mushrooms) until they resemble a coarse flour.
- Transfer the ground nuts to a large bowl, along with the cooked brown rice, parmesan, eggs, parsly, thyme, salt, and 5-6 grinds of fresh black pepper. Add in the cooked mushroom mixture, and stir well to combine.
- Transfer the mixture to the prepared loaf pan, and use a spatula to smooth the top. Cook the loaf at 375ºF until the top is golden and firm, about 45 to 60 minutes. Let it cool for at least 15 minutes before removing the loaf from the pan, then slice and serve.
- Leftovers can be stored in an airtight container in the fridge for up to 4 days. The leftover loaf makes a great stuffing/filling for roasted squash, if you want to repurpose the dish!
Nutrition Facts : Calories 250 kcal, Carbohydrate 12 g, Protein 11 g, Fat 19 g, SaturatedFat 4 g, Cholesterol 58 mg, Sodium 429 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
NUT LOAF SUPREME
This is a gluten-free favorite at retreats year around. Try this warm with onion gravy, mashed rutabaga, and sauteed green beans.
Provided by MooninAries Awakening
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 1h50m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Butter a 9x5-inch loaf pan.
- Put walnuts and pecans in a resealable bag and seal; crush nuts using a rolling pin.
- Heat olive oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is translucent, about 3 minutes. Add mushrooms, marjoram, sage, and thyme; cook and stir until mushrooms are golden, about 5 minutes. Transfer mushroom mixture to a large bowl.
- Stir crushed walnut mixture, Swiss cheese, wild rice, cottage cheese, eggs, parsley, salt, and pepper into mushroom mixture until evenly mixed. Pour mixture into the prepared loaf pan.
- Bake in the preheated oven until loaf is golden brown, about 1 hour. Let loaf cool in pan for about 20 minutes before inverting pan and removing loaf.
Nutrition Facts : Calories 472.7 calories, Carbohydrate 15.6 g, Cholesterol 136.3 mg, Fat 36.8 g, Fiber 3.1 g, Protein 23.8 g, SaturatedFat 11.3 g, Sodium 525 mg, Sugar 2.6 g
VEGETARIAN NUT ROAST
I found this recipe on the internet when trying to find something yummy I could make for myself over the Christmas period, as I don't eat meat. What I love about this is that no bread crumbs are used; tofu is used instead. And the addition of the chillis give a nice bit of heat. Just don't judge this recipe on what the roast looks like BEFORE cooking; it's not a pretty sight. But the taste is amazing. Warning: don't let the meat-eaters get hold of this or you just may have to share!
Provided by The Hungry Mouse
Categories Soy/Tofu
Time 1h10m
Yield 1 roast, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Finely grind cashew nuts using food processor or blender. Prepare tofu, onions, mushrooms and walnuts as described in ingredients list.
- Boil water on stove and add vegetable stock cubes. Once completely dissolved, add onions, chilli and garlic. Bring to boil and simmer 10 minutes.
- In a large bowl, combine tofu, eggs, butter, basil, walnuts, pine and cashew nuts and mushrooms. Stir them in with a fork. Season with salt and pepper to your own taste.
- Fold stock/onion mixture into the tofu/egg mixture, mixing thoroughly.
- Grease loaf tin with butter and place mixture into tin.
- Cook for 40 minutes at 350F (180 celsius), fan forced. If not, place the tin on a shelf nearest the heating element.
- The roast will be done when a knife or skewer comes out clean!
Nutrition Facts : Calories 878.6, Fat 74.4, SaturatedFat 14.1, Cholesterol 173.9, Sodium 521.5, Carbohydrate 35.3, Fiber 6.2, Sugar 8, Protein 30.8
THE BEST NUT ROAST EVER!
Insanely tasty and incredibly satisfying, just proving that you don't need meat to complete a dish. Our nut roast is bursting with flavor, packed with nuts, lentils, veggies & herbs, this is the best vegan nut roast you'll ever taste! Perfect for Thankgiving dinner, Christmas dinner or Sunday lunch
Provided by Mandy Applegate | Splash of Taste
Categories Main course
Time 1h55m
Number Of Ingredients 26
Steps:
- Preheat your oven to 180°C/356°F
- Spread your Brazil nuts, walnuts, hazelnuts, and pecans over a baking tray and put them in the oven, and roast them for 8 minutes, when done set them aside to cool
- Meanwhile, while your nuts are roasting, add your chopped parsnips to a pan of boiling salted water and cook until they are soft, approximately 10 - 15 minutes. When they are cooked, drain the water and then return them to the pan, mash them, and set them aside
- Over medium heat, heat your olive oil in a large frying pan, and add the onions and fry for approximately 12 - 15 minutes until they have turned dark brown and are starting to caramelize, stirring often to stop the onions from sticking and burning. Next, add in your red chili and garlic, stir to combine, and cook for 1 minute. Now add in your brown lentils, mushrooms, carrots, red pepper, and tomato paste and stir to combine and cook them until the carrot has started to soften approximately 15 - 20 minutes
- Next, add in your breadcrumbs, fresh rosemary, fresh sage, fresh thyme, ground allspice, smoked paprika, ground nutmeg, and stir to combine. Now, pour in your vegetable stock, stir to combine all of the ingredients, and simmer over a very gentle heat until all the liquid has been absorbed. Remove your pan from the heat
- Take the cool roasted nuts and place half of them in your food processor and blitz them until they are a fine nut meal. Roughly chop the remaining nuts into varying sizes to your own preference. Roughly break up the cooked chestnuts. Add the nut meal, the chopped nuts, chestnuts, and stir to combine. Now add your orange zest, add the amount that you personally prefer. Finally, take your mashed parsnips and add them to the nut roast mixture, folding them in to create a well combined thick mixture. Taste and season with salt and freshly ground black pepper
- Next, wipe vegan butter all over the insides of your loaf tin, to ensure the nut roast doesn't stick
- Now, add the nut roast mixture into the prepared loaf tin. Press firmly down on the mixture so it compacts tightly into the loaf tin and then ensure you have a smooth even top in line with the loaf tin.
- Place your prepared nut roast on a baking tray. Cover with foil and bake for 1 hour, then remove the foil and bake for a further 10 minutes. When your nut roast is ready, it'll be dark brown on top, remove it from the oven and leave it to cool for 10 - 15 minutes. Remove from the loaf tin by placing a plate on top of the loaf tin and then turning it upside down, your cooked nut loaf should easily fall out of the tin. To serve, cut into slices and serve with all the trimmings!
Nutrition Facts : Calories 452 kcal, Carbohydrate 42 g, Protein 14 g, Fat 28 g, SaturatedFat 3 g, Sodium 233 mg, Fiber 13 g, Sugar 7 g, UnsaturatedFat 23 g, ServingSize 1 serving
NUT ROAST
Deliciously easy vegetarian roast dinner
Provided by Penny
Categories Main Course
Number Of Ingredients 10
Steps:
- Pre-heat the oven to 180 degrees C
- Place the nuts, carrot, 2/3 of the cheese, onion and herbs in a bowl
- Stir to mix
- Add the oats and stir
- Add the tomato purée to the stock and mix
- Pour the stock onto the mixture and stir
- Stir in the beaten egg to bind
- Spread in a 2lb loaf tin - lined with greaseproof paper (so you can lift it out by the paper)
- Sprinkle with the remaining cheese
- Top with sliced tomatoes
- Bake in the oven for 40-45 minutes
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