Vegan Nut Loaf Recipe
This is a similar recipe to a nut loaf made recently but with a couple of changes, this is by far the easiest nut roast I have made and tastes really good. It keeps in the fridge for a few days, or you can freeze it. Have it on a roast dinner or on sandwiches.
1 cup raw cashews
1 cup raw hazelnuts
1 cup raw walnuts
1/2 cup mixed seeds (sunflower, linseed/flax,poppy seed, pine nuts)
180g bread – processed to crumbs
350ml vegetable stock (approximately)
1 tbsp thyme
1 tsp sage
1 tsp soy sause
1 tbsp garlic infused olive oil or plain olive oil
1 tbsp wholeberry cranberry sauce
2 tbsp of either red wine / brandy / whisky etc – optional
Process cashews, hazelnuts and walnuts in a food processor until the largest pieces are slightly bigger than standard shop bought chopped nuts, and there is lots of nut “flour”. Changing between constant and pulsing will help ensure the correct consistency
Mix the nuts with all the remaining ingredients, except the veg stock, and mix well
Slowly add the veg stock and mix until it combines without being runny – the exact amount of stock needed will vary
Oil a 2 lb loaf tin and add a strip of baking parchment cut so that it is wide enough to cover the bottom width of the tun and long enough to run its length with a couple of inches excess above the sides to make it easier to remove the nut loaf when cooked. It’s worth oiling the parchment too after it had been placed in the tin.
Spoon the mixture into the loaf tin and press down with a fork to remove any air pockets and evenly distribute the mix
Bake at 200c for 45 mins
Cool for 10 mins before removing from loaf tin and continue to cool on wire rack.
Once sufficiently cool, store in refrigerator – tastes even better after a night in the fridge.
The nuts can be expensive, so it’s worth keeping an eye out for the penny sale at Holland and Barret and then buying in bulk – there’s also no need to buy whole nuts if you can find nut pieces cheaper.
Recent Comments