Vegan Nut Roast Recipe
This is a lovely recipe for a nut roast, great for Christmas or a special occasion. The recipe is very easy to make. It is best made the day before you want it and kept in the fridge until you are ready to eat it. This makes a large roast, plenty for 6 people.
The roast is is great on a festive lunch with all the trimmings, it is also very nice sliced onto a sandwich or with some salad. Keeps in the fridge for up to 3 or 4 days.
1 cup brown rice
1/2 cup raw cashew nuts
1/2 cup raw hazelnuts
1/2 cup raw walnuts
1/2 cup mixed seeds (eg sunflower, pine nuts, poppy seeds)
250 ml vegetable stock
1 tbsp soy sauce
2 tbsp brandy
2 tsp lemon juice
2 tbsp whole cranberry sauce
1 tbsp dried rosemary
1 tbsp dried parsley
1 tbsp dried thyme
1 tsp dried sage
1 tbsp garlic oil
3 medium slices of bread – processed to breadcrumbs
Method:
Cook brown rice as per packet instructions
Process all nuts in a food processor by using the pulse function until the pieces are fine with a good amount of “nut flour”
Mix together all ingredients in a bowl
Oil a loaf tin and spoon mixture in, pat down to ensure there are no air pockets
Cook in preheated oven at 200c for 45 minutes
Remove from oven and allow to cool slightly, turn out from loaf tin.
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