Ah, the humble nut roast! Appealing (in my experience) by Vegetarians & Carnivores alike, and a fabulous winter staple! I know it may seem a little over done this days, but maybe that’s for good reason. After all, it is hearty, simple, delicious and provides, for me anyway, a sense of occasion for Vegetarians or Vegans at Christmas or Thanksgiving dinner.
This loosely based on something I used to eat as a child at ‘The Whale Tail Cafe‘ in Lancaster. When I left England a few years ago, my sisters were kind enough to get me their Cookbook as a gift, but sadly the Nut Roast of my childhood was not to be found in its pages! After a couple of experiments in my little kitchen, I created this gem.
This is easily adaptable too. To make it vegan, use a none dairy milk. Play around with the herbs, or add some different varieties of nut.
Hope you enjoy!
- 3 tbsp olive oil
- 1 onion, finely chopped
- 3 leeks, split lengthways and finely chopped
- 2 garlic cloves, minced
- 3 cups mushrooms, finely chopped
- 2 tbsp soy sauce
- 2 tsp dried rosemary
- 2 tsp dried thyme
- 2 tbsp wholewheat flour
- ½ cup milk
- 1 cups wholewheat bread crumbs
- 2 cups cashews finely chopped
- Generous pinch salt and pepper
- Preheat oven to 400F
- Heat oil in frying pan and saute onions until slightly softened
- Add leek and garlic, and cook for a couple of minutes more
- Next, add the mushrooms, soy sauce and herbs along with a generous pinch of salt and pepper
- Cook on low for about 5 more minutes
- Add the flour and mix well, soaking up all the juices
- Next, add the milk slowly and mix thoroughly, remove from the heat.
- Put cashews in the food processor and pulse until finely chopped
- Put the cashews and bread crumbs into the frying pan along with the mushroom and leek mixture
- Stir to combine well and press into a lined 9x5 loaf tin
- Cover the top with foil, and bake covered for 30 minutes
- Remove foil and continue cooking for 30 more minutes.
- Allow to rest for 5-10 minutes, and turn out onto a serving dish.