Simple Nut Roast Recipe
My Easy Nut Roast Recipe is very popular and in my opinion one of the best nut recipes out there but I am also on the look out for variations. I was particularly taken with a recipe from the book Pulse: Truly Modern Recipes for Beans, Chickpeas and Lentils, to Tempt Meat Eaters and Vegetarians Alike, a book from which I have taken several ideas and would recommend to anyone interested in cooking with lentils and beans – including meat eaters. I did this recipe when I was on my wheat free diet and among a few other changes, omitted thee breadcrumbs – so this recipe is a wheat free nut roast recipe.
This Nut and Lentil Roast recipe is delicious, low cost and easy to prepare and makes a great alternative to a meat roast
It is very tasty and delicious both hot and cold. In fact it is ideal for a picnic or in a packed lunch. It also reheats really well. The loaf makes two loaves for four people so one can be kept in the fridge or frozen for another day.
This recipe did entail a lot of chopping of vegetables but once that is done, the preparation is quick. The vegetable chopping can be quite therapeutic if done with sufficient time (and the radio or your favourite music playing in the background.) Preparing a meal for raw ingredients is a wholesome activity and can be used as a time to think and contemplate – or just get really involved in the task at hand.
Nut Roast – A Bad Press?
Nut roast has had a bad press at times by being the obvious and potentially boring meat alternative. But it can be flavoured in so many different ways it is anything but boring and it is very nutritious. I tend to use generic mixed nuts which you can buy from the supermarket. That way you get the health benefits of different nuts too.
Since most people enjoy a roast dinner, a nut roast is ideal for serving as part of a full roast dinner. It can easily be prepared alongside a meat dish for any vegetarians coming for dinner. See also Lentil Roast
You will need a 2lb loaf tin
Nut And Lentil Roast Recipe
- 50g / 1.5oz puy lentils
- 300g/10.5 oz red lentils
- 50g /1.5oz butter
- 1 onion peeled and diced
- 2 carrots scrubbed and diced
- 2 celery sticks diced
- 1 pepper deseeded and chopped
- 1 green chilli diced
- 2 teaspoons ground cumin
- 130g / 4.5oz mature cheddar, grated
- 75g / 2.5oz chopped mixed nuts
- 6 eggs, beaten
- salt and pepper
- Preheat the oven to 180 degrees C
- Line 2 1lb loaf tins (or one 2lb loaf) with greaseproof paper
- Put all the lentils (puy and red) in a bowl and pour boiling water over
- Leave to soak for 20 minutes
- Melt the butter in a large sauepan
- Add all the vegetables and cook for 5 minutes, stirring ocasionally
- Add the cumin powder and stir
- Drain the lentils
- In a large bowl mix the lentils, nuts and vegetables
- Add the cheese and eggs
- Stir well
- Add salt and pepper to taste
- Bake in the oven for 40 minutes or until nicely browned
- Serve sliced hot or cold