Helloooo! I have to share a secret with you! Until last Sunday I was a nut roast virgin! I’d never been tempted to try it before because there always seemed to be something more tempting on offer. But (and I know i shouldn’t start a sentence with a preposition – I can hear my English Grammar teacher turning over in her grave) I was at a veggie friend’s for supper and she persuaded me to try her tried and tested nut roast recipe.
OMG it was AMAZING!
Who’d have thought the humble nut loaf could be so luscious? I was blown away by the incredible rich flavours. It was seriously filling, seriously more-ish and I had to bag the recipe to try it out for myself.
I LOVE nuts but usually don’t have them in the house as the teenager is ridiculously nut allergic. So I grabbed the oppportunity to experiment with this nut roast while he was away for the summer hols.
I can confirm that every single trace of nuts has been banished for when he comes home!
Hannah’s recipe was fab but I couldn’t resist the urge to switch it up a bit. She admits she tends to just use up whatever is in the fridge and the store cupboard when making her nut roast, so I decided to add in lots of seeds for added crunch and goodness.
Regular readers will know that I’m a huge fan of really simple recipes and this one does not disappoint! Fry off a few onions, stick all the ingredients in a big bowl, give them a good stir, fill up a lined loaf tin and bake for 30 minutes. Ta dah!
Simply delicious all on its own, or served with a big old heap of veggies or salad. If there’s any leftovers, it’s also awesome baked inside bell peppers!
- 1 small brown-skinned onion
- 6 oz cashew nuts, chopped
- 2 oz pine nuts
- 2 oz sunflower seeds
- 4 oz cooked brown rice,
- 3 oz chestnut mushrooms, sliced
- 2 medium carrots, grated (or 1 large carrot)
- 3 tbsp tahini
- 2 tsp grain mustard
- salt & pepper
Fry the onion in a teeny amount of olive oil, until translucent, sweet and juicy.
Add all of the ingredients to a large bowl with the fried onions, and stir well
The mixture should be thick and moist (not sloppy). Add a litltle veggie stock if needed, then season well
Spoon into a greased, lined 2lb loaf tin and bake for 30 minutes at 190C
Cut into gererous slices and serve
Are you going to try out this nut roast recipe? Please leave a comment to let me know and don’t forget to take a picture and tag it #coraliecooks on Instagram so I can see. I LOVE seeing what you come up with.