Sunday, May 29, 2011

Vegan Nut Roast Recipe for Thanksgiving

A nut roast is a rich and savory dish consisting of nuts, grains, vegetable oils, broth or butter, and seasonings formed into a firm loaf shape or long casserole dish before roasting. Nut roasts are commonly made with any single type or a complementary combination of nuts and legumes desired such as walnuts, cashew nuts, pistachios and peanuts and even lentils. The nuts may be whole, chopped up, or ground and are typically combined with one or several starches such as bread crumbs or day-old bread, cooked rice.

Nut Roast Recipe image


2 tbsp oil
1 onion
1 cup rice
1 cup vegetable stock
1 carrot
2 tsp sesame seeds
4 tbsp almonds
4 tbsp walnut
4 cloves garlic
4 tbsp cashew nuts
1 cup cottage cheese
1 tsp yeast extract
3 eggs
1 cup parsley leaves
Salt to taste

Recipe Method:

Preheat oven to 180 C and line a large loaf tin with baking paper. Heat the oil in a microwave bowl for a minute and microwave the onion and garlic for 2 minutes. Place the rice in a separate bowl and cover with one cup of water. Microwave for 10 minutes. Add the stock, and cook for 10 minutes. Remove and transfer to a large mixing bowl. Season well.

Toast the chopped almonds, cashew nuts and sesame seeds in a bowl for 5 minutes. Cool on a plate. Grind them in a blender, mix with the yeast extract. Add the carrot, sesame seeds, almonds, cottage cheese, beaten eggs, and then mix in the parsley, to the mixture and microwave for 5 minutes. Add the fried onion. Mix well and season with salt and pepper.

Grease a shallow steel bowl with butter, then press the nut mixture. Cover with foil and bake in a preheated oven for 1 hour, until set and firm and the loaf coming away easily from the sides of the tin. When cooked, remove the loaf from the oven and let it stand for 10 minutes before turning it out and gingerly slicing with a serrated knife.

Serve hot or cold with tomato sauce.