Vegan Nut Roast Recipe
- 1.5 cups mixed nuts (walnuts, pecans, cashews for example)
- 1 cup cooked whole chestnuts
- 1 onion roughly chopped
- 2 cloves garlic (minced)
- 1 cm fresh ginger root (grated)
- 1 cup breadcrumbs (wholemeal)
- 100 g mushrooms (chopped)
- 1 tbsp dried thyme
- 1/2 tbsp dried sage
- 1/2 cup vegetable stock
- 1 tbsp olive oil
Preheat the oven to 200 degrees Celcius and place the mixed nuts on a baking tray. Roast them for around 10 minutes (keep an eye on them). Remove them and roughly chop.
Boil a saucepan of water and cook the peeled and chopped parsnips until soft, then mash them.
Whilst the parsnips are cooking, gently fry the onion until see-through over a low heat with some oil, then add the garlic and ginger and cook over a low heat for a further 3-4 minutes.
Add the grated carrot and chopped mushrooms to the pan
Then add the stock, breadcrumbs and herbs and stir until all ingredients are mixed well.
Add the mashed parsnips and the chopped roasted nuts and mix.
Place all the ingredients in a loaf tin that has been lined with greaseproof paper. Cover with foil and bake in the oven for 25-30 minutes.
Remove the foil and place back in the oven for a further 20-30 minutes until golden brown on top.