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Crumbly Nut Roast
Now you're talking! I LOVE nut roasts and have them for my Christmas dinner. Vegetarians can obtain a lot of protein from nuts and they also give a nice texture which has more 'bite' to it than some regular recipes. That's why they're so satisfying!
This one doesn't take too long to make either.
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Serves 4
Ingredients
1 oz. butter
1 medium onion, chopped
1 chopped celery sticks.
8 oz. of mixed nuts (walnuts, Brazil and hazelnuts in equal quantities).
3 large tomatoes, peeled and chopped
6 oz. of fresh, whole wheat breadcrumbs
Salt and pepper
1 tsp. of mixed dried herbs.
1/4 tsp chilli powder.
2 lightly beaten eggs
Method
Grease a 1lb loaf tin and line the base with greaseproof paper.
Melt the butter in a large saucepan and fry the onion and celery gently for about five minutes until it's soft but not browned.
Add the nuts, tomatoes, breadcrumbs, salt and pepper, mixed herbs and chilli.
Add the eggs and mix to a fairly soft consistency, then taste and adjust seasoning if necessary.
Spoon mixture into the prepared tin, cover with oiled foil and bake in a hot oven for 50 to 60 minutes, or until set (220° C, 425F, gas 7).
Gently peel off the foil and run a knife around the edges of the tin, turn the loaf out onto warm dish and serve with salad or steamed green vegetables (and roast potatoes if you're not on a diet!)