Recipe of the Week – 28th December 2015 – Vegan Nut Roast

  
I thought that I would finish this year of recipes on a classic. I made this for the cafe last week and due to demand decided to make it vegan (often nut roasts are bound together with eggs and sometimes with cheese, but I found this had a really good consistency without either). I served this with a rich smokey tomato sauce for an extra level of taste. Enjoy and Happy New Year everyone!

Serves 6

Ingredients

4 tbs extra virgin olive oil

2 large onions, finely chopped

3 cloves of garlic, crushed

3 large carrots, grated

2 courgettes, grated

2 sticks celery, finely chopped

1 large red pepper, deseeded and finely diced

200g mixed chopped nuts

400g cashews, finely chopped (I used a food processor)

300ml good quality vegetable stock from bouillon 

200ml red wine

1 x 400g can of chopped tomatoes

1 tbs Herbes be Provence

1 tsp ground cumin

Small handful each of fresh coriander and basil

Salt and pepper to taste

For the Tomato Sauce;

1 x 400g can of chopped tomatoes

1 medium onion, peeled and finely grated

1 tsp soy sauce

1 tsp sweet smoked paprika


Method

1. Add the oil to a large saucepan and gently simmer the onions and crushed garlic for 10 minutes.

2. Add the diced pepper, celery, chopped nuts, grated carrot and courgette to the mixture and stir well to combine. 

3. Preheat the oven to 200C.

4. Simmer the mixture gently for a further 10 minutes before adding all the remaining ingredients.

5. Mix all the ingredients together well and place in a large casserole dish lined with baking paper.

6. Place in the oven for 30 minutes, checking occasionally to ensure that the top does not burn.

7. Meanwhile, add the remaining can of tomatoes to a small saucepan together with the grated onion,  paprika and soy sauce, and simmer gently for 10 minutes.

8. Serve the nut roast in slices topped with a tablespoon of the tomato sauce, and some fresh bread or mixed vegetables.

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