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Vegetarian 5 Nuts Roast With Herb Stuffing Recipe

Name: Vegetarian 5 Nuts Roast With Herb Stuffing Recipe
Total time: 45 min
Yield: 6
Cuisine: British
Ingredients: 100g organic butter; 3 onions, 2 chopped (use red and/or white); 250g organic mixed nuts OR; 250g plain unroasted organic cashew nuts; 2 to 6 garlic cloves; 100g wholemeal or sourdough bread; 200 ml water or homemade vegetable stock; 1 vegetable stock cube, optional; 1 lemon, juiced; 100g wholewheat breadcrumbs; 1 tsp dried thyme; 1 tsp dried marjoram; 1 bunch fresh parsley, reserve a few sprigs for garnish

Delicious mixed nut roast for Christmas or any celebratory dinner. Use a combination of almonds, cashew nuts, Brazil nuts, walnuts and hazelnuts, or just one. Cashew nuts work very well. Serve with roasted baby potatoes and a wild mushroom gravy. Recipe can be made gluten free by using gluten free bread and breadcrumbs.

Customer Rating:
5.0

(1 votes)

Posted by: Michael
On: 01/10/2013

Cuisine

British

Time

30 - 60 mins

Skill Level

Newbie

Serves

Courses etc.

Christmas Recipes
Easter Recipes
Main Courses

You will need

Ingredient	Add
100g organic butter	Available only in our Edinburgh shops	More products
3 onions, 2 chopped (use red and/or white)		More products
250g organic mixed nuts OR		More products
250g plain unroasted organic cashew nuts		More products
2 to 6 garlic cloves		More products
100g wholemeal or sourdough bread
200 ml water or homemade vegetable stock
1 vegetable stock cube, optional	Awaiting stock	More products
1 lemon, juiced		More products
100g wholewheat breadcrumbs	Awaiting stock	More products
1 tsp dried thyme		More products
1 tsp dried marjoram		More products
1 bunch fresh parsley, reserve a few sprigs for garnish	Awaiting stock	More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Pre-heat your oven to 210C / gas mark 7 or 180C / gas mark 6 if you have a fan oven and prepare a loaf tin by buttering it or covering its base and sides with baking parchment.
Melt 50g of the butter in a saucepan, add the chopped onions and fry for about 5 minutes.
To make the nut mixture, grind the nuts, bread and garlic in a food processor. Add the fried onions, water or stock and lemon juice and process. Season with freshly ground black pepper to taste and set aside.
Make the stuffing by processing the breadcrumbs, remaining 50g butter, remaining onion, thyme, marjoram and parsley together.
Put half the nut mixture into the prepared tin, add the stuffing and then the rest of the nut mixture.Bake for about 30 minutes or until firm and lightly browned. Cover the roast with aluminuim foil if if browns too quickly.
Allow to cool for a few minutes in the tin, then slip a knife around the sides and turn the nut roast out. Decorate with a few parsley sprigs and serve surrounded with roasted baby potatoes.