It is currently 4:05 am, my kids have been awake since 1am, wanting to be “awake” and have breakfast.   I cannot complain.  They were absolute angels on the flights we took to Ireland over 4 weeks ago, and on our return leg back to Australia just shy of 48 hours ago.  At 2:30 am after being talked to death by the eldest, I finally agreed to get up and feed them.  We had a beautiful “morning” chatting about what comes from a chicken you can eat, followed by how chicks and eggs are different, followed by a brief biology of how human babies are made…  They are relentless – but they are keen to learn, so all I can do is answer them as best I can!!

 

About 3:30am the cry came for cartoons.  Now, if you know anything about kids TV, there is NOTHING on when you need it (you know before 5 am sigh!).  We had a chromecast which we conveniently left in Ireland (Enjoy Nanny and Grandpa!).  Thankfully my husband Jason seen our mistake and made a dash for one yesterday afternoon.  The midnight monsters are now installed in front of “secret lives of pets” as I type this out furiously.

 

So, back to the nut roast.  Jason asked me yesterday if we could have a “Sunday Roast” sans meat.  It is freezing in Sydney and an easy one-pot stew would have suited my tired self better, but when the man asked so nicely, what can I do?  Not that this recipe is hard, it is far from hard  – it is one of my “F it all in recipes”.   This recipe has been on the go for many years in my home, with this “version” the most refined and produces the same loaf consistently.

The most recent addition to the mix is a big spoon of flaxseed which is also known as linseed.  I’ll create a post of the benefits of this seed later (when I am not so sleepy!!!).  Likewise, please give the images a pass on this post. They were taken when the rest of the world was sleeping (and I clearly should have been too!).  The great thing is that I will be able to have a nap knowing that all the veg and nut roast are prep’d and ready for dinner.

There is a lack of vegetables in this one purely as it is a “meat alternative” and it allows various sides of steamed or roast vegetables to be added on the side to compliment this simple but tasty loaf.  Mix up the herbs you use in it to suit your tastes. Also makes an ace stuffing at Christmas!!

(Image of final nut roast coming as is the nutrient composition calculations – after I cook it for dinner in about 12 hours time – and maybe have a nap!!!)

 

 

Basic Nut Roast

An easy throw together vegan nut roast that can be prepared in advance in a few minutes.  

Course Main Course
Keyword Nut Roast, Vegan
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 People
Author Michelle Fitzmaurice

Ingredients

  • 200 g fresh breadcrumbs Use dairy free and egg free bread to make vegan
  • 125 g walnut halvse
  • 4 mushrooms
  • 1 medium onion chopped fine
  • 1 tsp corriander
  • 1/2 tsp pepper (white or black)
  • 1/2 tsp mustard
  • 1 tsp sage
  • 1 heaped tsp ground linseed/flaxseed

Instructions

  1. Prepare bread crumbs by chopping bread of choice into small cubes, then blitzing fast using a food processor

  2. Add finely chopped onions and mushrooms to the food processor. Also, add the herbs and linseed.  Blitz until a smoothish consistency

  3. Add walnuts, in handfuls to the spinning processor.  I like to leave some nuts chunky and not ground up

  4. Remove mix from food processor and add to a double layer of Aluminium foil.  Press firmly into a loaf shape and wrap up tightly with the foil, careful not to burst it.

  5. Keep in fridge until ready to cook or add straight away to a preheated oven (200oC) for 30 or so minutes.  The recipe is pretty robust, but I cannot guarrentee it will not burn to a cinder if you leave it over 45 minutes in the oven

Recipe Notes

Add sunflower seeds to the recipe for a change or  add different herbs of choice (I like rosemary or parsley if I have them to hand.