A Mediterranean Nut Roast by Shruti.
Are you are having a vegetarian Christmas? This is a lovely recipe with a Mediterranean twist and is rich in flavour and texture. And there is also a variation for those even more fussy eaters who don’t eat dairy or wheat. Impress them with this number! Enjoy and take the credit.
200 gms mushrooms – chopped
200 gms walnuts
200 gms wholemeal breadcrumbs
100 g sunflower seeds
100 ml milk
100 gms sundried tomatoes (not in oil)
handful of chopped fresh basil
1 onion finely chopped
2 garlic cloves finely chopped
1 tbsp olive oil
1 tbsp soya sauce/tamari
pepper to taste
Finely chop the onion and mushrooms and fry in the oil until golden and soft. Coarsely grind walnuts, sunflower seeds in a processor. Grease a loaf tin and preheat the oven to 180C. Combine onions, ground nuts and seeds, breadcrumbs, milk, chopped tomatoes, basil, soya sauce and pepper.
Once thoroughly combined, press the mixture into the prepared loaf tin and cook for approx 45 min or until firm and golden. I sometimes cover with foil for 20 min to prevent the crust from becoming too dry. If you prefer it crusty then leave the foil off. Serve with roast potatoes, sprouts and cranberry relish. Don’t forget to take all the accolades!
You can substitute the walnuts with almonds, Brazils or Macademia nuts.
For vegans, use soya milk instead of dairy milk.
For a gluten free option, use gluten free breadcrumbs and tamari instead of soya sauce.
Recipe from Shruti – www.fairfieldretreats.co.uk
And here a recipe by Veet: Nut Roast