Nut Roast
Deliciously easy vegetarian roast dinner
Equipment
- 2lb loaf tin
Ingredients
- 150 g mixed nuts chopped (brazil, pecan, walnuts, almonds, hazelnuts, cashew nuts)
- 1 large carrot
- 125 g cheddar cheese grated
- 1 small onion chopped small
- 1 teaspoon mixed herbs
- 55 g oats
- 200 ml vegetable stock
- 1 tablespoon tomato purée
- 1 egg beaten
- 1-2 tomatoes. sliced
Instructions
- Pre-heat the oven to 180 degrees C
- Place the nuts, carrot, 2/3 of the cheese, onion and herbs in a bowl
- Stir to mix
- Add the oats and stir
- Add the tomato purée to the stock and mix
- Pour the stock onto the mixture and stir
- Stir in the beaten egg to bind
- Spread in a 2lb loaf tin - lined with greaseproof paper (so you can lift it out by the paper)
- Sprinkle with the remaining cheese
- Top with sliced tomatoes
- Bake in the oven for 40-45 minutes