It is currently 4:05 am, my kids have been awake since
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 “
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
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.
- 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
Prepare bread crumbs by chopping bread of choice into small cubes, then blitzing fast using a food processor
Add finely chopped onions and mushrooms to the food processor. Also, add the herbs and linseed. Blitz until a smoothish consistency
Add walnuts, in handfuls to the spinning processor. I like to leave some nuts chunky and not ground up
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.
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
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.