Charlotte’s Nut Roast

​

Nut Roast makes 2 loaves - serves 6-8

Preparation: 45 minutes

Cooking Time: 55-60 mins 

 

 

My daughter says ….you always ask me to write down recipes - so here is an amazing nut roast I made up, so yummy...

​

This recipe has endless variations and we have tried both apricots and cranberries

but it will be too sweet if you use more than the recommended amount.

​

The Miso paste is essential for the right umami balance of taste.

​

I would also point out that if you use medium size eggs,

you will probably need possibly four.

​

This loaf can be eaten warm or cold and in fact,

it is absolutely delicious eaten cold.

 

 

 

 

 



Ingredients

 

• 2 leeks, finely diced

• 3  carrots, peeled and finely diced

• 1 large Fennel bulb, trimmed and finely diced (or 2 x small ones)

• 1 Apple, cored and finely diced

• 3-4 garlic cloves, minced

• ​Half a cup of porridge oats (or flaked quinoa)

• 3 large eggs

• Half a cup of pecan nuts or roasted cashews, or any other of your preference

• Pack of pre-cooked chesnuts

• Quarter a cup of dried apricots cut into chunks with scissors, or instead you could substitute with dried cranberries

• Half a cup of sunflower hearts

• 1 tablespoon Nutritional Yeast flakes

• 2 teaspoons of Miso paste

• 1 heaped teaspoon smoked or sweet paprika

• Good amount of fresh sage, finely chopped

• Half a cup Fresh parsley, finely chopped

• 1 tablespoon Dried oregano

• 1 tablespoon Apple Cider vinegar

• Olive oil to sauté veg and grease tins

• Seasoning to taste

 

 

 

 

Method

 

1.    Whizz up veg, apples, seeds, nuts, apricots or cranberries, garlic and then gently cook        in lidded saucepan with olive oil.  You might want to add a couple of tablespoons of

       water.

 

2.    Whizz up fresh herbs and mix with the oats, nutritional flakes, paprika, vinegar and            seasoning.
 

3.    Whisk eggs, then mix all ingredients together with a little olive oil.
 

5.    Put into greased loaf tins.
 

6.    Cook at 180•c until golden on top - 55 mins or a little longer (keep an eye and use

       foil to prevent burning and when a knife comes out clean from the centre, it will be

       done.
 

7.    Should come out deliciously moist but easy to slice when cooled for a bit.  

       If you try to slice the loaf before it has cooled to warm, it may start to disintegrate.  
 

8.    Served with roast sweet potato chunks, seasoned, drizzled with olive oil and then with        garlic granules and smoked paprika sprinkled on top before roasting -  and greens 😊