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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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A delicious nut roast that will appeal to all. For the strictest vegetarians and vegans I suggest omit the egg and try Redwoods ‘Super Melting Cheezly in place of Cheddar and Life Vegetarian Worcester Sauce Ingredients:
450 g mixed nuts |
2 slices bread |
1 medium onion |
1 garlic clove |
100 g cheddar cheese, grated |
1 cup vegetable stock |
1 teaspoon marmite (yeast extract) |
1 dash worcestershire sauce |
1 teaspoon mixed herbs |
1 teaspoon coarse grain mustard |
1 egg, can be omitted without spoiling the recipe |
1 teaspoon butter |
Directions:
1. Chop up the nuts in a processor or blender to a coarse, even, consistency.
2. Do likewise with the bread to produce coarse breadcrumbs.
3. Finely chop the onion and garlic, then sauté in the butter until softened and slightly coloured.
4. Add the Nuts, Breadcrumbs Cheese and Onion to a large mixing bowl and mix gently.
5. Keep back a little cheese for topping.
6. Make up the Stock and add the Herbs, Mustard, Marmite and Worcester sauce.
7. Sparingly add the stock mix to the other ingredients. The mixture wants to be stiff and you can always add more stock or water later.
8. Break an egg into the mixture and stir thoroughly.
9. Line a loaf tin with baking paper.
10. Transfer the mixture into the lined tin and compress it.
11. Sprinkle the remaining cheese on the top.
12. Cover with foil, pierce the foil to allow moisture to escape.
13. Bake in a medium oven for 45 minutes; remove the foil for the last ten to brown the top.
14. You can serve straight away but it will be very crumbly. It will slice better when cold and is delicious whether served cold or re-heated in the oven or microwave.
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