Sarah Goss's Nut Roast Recipe

 Sarah Goss emailed us the recipe that she and her family ate for Christmas Dinner last year. Sarah wrote:

"I would just like to say what a great lent challenge I think you have this year.  I am myself a vegan and am always trying to encourage my meat eating friends to trying being vegetarian  / vegan for a day a week (and maybe progress from there).  I think its a really important issue for a whole number of reasons, some of which you have mentioned. "

 This is a really delicious recipe for a nut roast.  It can be a great replacement for meat on a roast dinner.  (I originally got this recipe from www.veg-world.com)

 

Ingredients

• Oil for frying
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 - 6 medium mushrooms, sliced
• 1 tbsp. all-purpose flour
• 1¼ cups (10 fl oz, 300 ml) vegetable stock (or water)
• 1½ cups (6 oz, 175 g) finely chopped nuts
• 3 cups (6 oz, 175 g) breadcrumbs
• 1 tbsp. soy sauce
• ½ tsp. dried herbs
• Salt and pepper to taste

Method

Oven: Pre-heat to 375F, 190C.

Stew the onion in the oil for about five minutes or until soft. Add the garlic and mushrooms. Cook for a few more minutes.

Sprinkle the flour on top. Stir well. Add the stock or water, stirring all the time. Bring the mixture to the boil, and simmer slowly for two or three minutes. Stir in the nuts, breadcrumbs, soy sauce, herbs and seasoning.

Turn the mixture on to a floured board, and form a loaf shape with your hands. Coat evenly with flour on all sides.

Heat the oil in a roasting tin. Place the loaf in the tin. Bake for 30 - 40 minutes, basting occasionally.

NB: I found it quite difficult to form the mixture into a loaf shape as its so sticky.  It can also just be put straight into a oiled loaf tin / casserole type dish.