All the way from England in 1981, this traditional vegetarian nut roast is a Christmas tradition in my Family.
A hit with vegetarians and meat lovers alike, try this hearty, nourishing and eco-friendly Christmas dish.
Amelia
Ingredients 15
2 brown onion, finely diced
4 cloves garlic, finely diced
4 tomatoes, fresh, diced
1 sprig celery, finely diced
250 g mushrooms, roughly diced
100 ml extra virgin olive oil
2 tbsp flour
500 ml vegetable stock
1 tbsp soy sauce
1⁄2 tsp smoked paprika
400 g fresh bread crumbs, preferably wholemeal
500 g mixed nuts, can be any nuts, except peanuts; suggested: 300g almonds, 100g walnuts & 100g brazil nuts
1⁄2 cup herbs, chopped, fresh rosemary, thyme & oregano
4 free range eggs
2 tbsp sesame seeds
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Method 7
Preheat oven to 180˚C
Fry in over medium heat. Once translucent, add , , and , and cook until soft
Stir in , , , and cook for a few minutes then remove from heat and place in a large bowl
Blitz in a food processor to make fresh breadcrumbs. The can be prepared this way too
Add all other ingredients (except ) to the bowl and mix well. Let stand for 10 minutes
Add mixture to large ovenproof dish, sprinkle with and cover with foil. Bake for 1.5 to 2 hours, or until brown on top.
Serve with a tomato sugo or mushroom gravy. Enjoy!
Dr Amelia Harray's tips
The mixture can be made weeks in advance and frozen, ready to be cooked fresh on the day.
