Almond & Sesame Nut Roast With Mushroom-Onion Sauce |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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This is from a vegetarian cookbook - which is probably out of print - called Cooking for Today Simple Vegetarian Recipes published by Whitecap books... I've tried lots of different meat loaves and they all sucked - mostly I think b/c they contain Tofu. I love tofu - but I don't think it belongs in meat loaf. This Roast/Loaf turned out really delicious. I made it for a dinner party and everyone loved it - and they said it went good especially with the Mushroom sauce... I'm allergic to mushrooms and ate my slices with ketchup - it was still loverly :) Ingredients:
2 tablespoons sesame or 2 tablespoons olive oil |
1 small onion, finely chopped |
1/4 cup risotto rice |
1 1/4 cups vegetable stock, for loaf |
1 large carrot, grated |
1 large leek, trimmed and finely chopped |
2 teaspoons sesame seeds, toasted |
3/4 cup chopped almonds, toasted |
1/2 cup ground almonds |
3/4 cup grated sharp cheddar cheese |
2 eggs, beaten |
1 teaspoon dried herbs |
1 teaspoon salt (to taste) |
1/2 teaspoon pepper (to taste) |
2 tablespoons butter or 2 tablespoons margarine |
1 small onion, chopped finely |
1 1/4 cups mushrooms, chopped finely |
1/4 cup all-purpose flour |
1 1/4 cups vegetable stock, for sauce |
Directions:
1. Heat oil in a large skillet and fry the onion gently for 2-3 minutes. Add the rice and cook slowly for 5-6 minutes, stirring frequently.
2. Add the vegetable stock, bring to a boil and then simmer for about 15 minutes, or until the rice is tender. Add a little extra water if necessary. Remove from the heat and transfer to a large mixing bowl.
3. Add the carrot, leak, sesame seeds, almonds, cheese, eggs and herbs to the mixture. Mix well and season with salt and pepper. Transfer the mixture to a greased 1 lb loaf pan, levelling the surface. Bake in a preheated oven at 350-F degrees for about 1 hour, until set and firm. Leave in the pan for 10 minutes.
4. To make sauce, melt the butter in a small saucepan and fry the onion until dark golden brown. Add the mushrooms and cook for a further 2 minutes. Stir in flour, cook slowly for 1 minute and then gradually add the stock. Bring to boil, stirring constantly, until thickened and blended. Season to taste.
5. Turn out the nut roast, slice and serve on warmed plates with fresh vegetables, accompanied by the sauce. Garnish with sprigs of Italian parsley if desired.
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