National Vegetarian Week: Nut Roast
It is the last day of National Vegetarian Week and to celebrate we have been posting a different vegetarian recipe for you to try each day. We hope you have enjoyed discovering dishes you haven’t come across before and have given some a try.
If you’re having a roast dinner this Sunday why not make it a vegetarian one? This delicious Nut Roast recipe is from Woman and Home, it serves 8 people and is freezable. This dish takes 20 minutes to prepare and 45 to cook. If you’ve got any left over it would make a great healthy snack for lunch with some salad. Let us know what you think!
Gently toast the nuts and pumpkin seeds in a dry frying pan over a medium heat, stirring gently until golden. Allow to cool then pulse in a food processor until finely chopped, but do not let the nuts turn into a powder.
Melt the butter in a small frying pan and sweat the shallots and garlic for 5 minutes or until soft.
Preheat the oven to 180 C, 160 C fan, 350 F, gas 4. Grease the tin, line the base with baking parchment, then grease again.
In a large bowl, combine the nut mixture with the cooked shallots and all the remaining ingredients. Season well with salt and freshly ground black pepper. Mix well.
Scoop the mixture into the prepared tin and bake for 45 minutes or until firm and golden. Leave to cool slightly, then turn out on to a serving plate and carefully peel away the baking parchment.