A few friends have requested this recipe recently, and as always I'm happy to share. Despite a little tweaking and rebranding, this is the basic nut roast recipe I have been using for years, originating from my well loved Cranks Recipe Book.
The mix can be made in advance and kept for up to a day in the fridge. It also freezes well so it’s worth making double and freezing a few portions – perfect if a surprise vegetarian arrives at your chalet on changeover day!
Nut & seed loaf
4 small ramekins or a small baking dish
1 small onion 50g approx
5 button mushrooms 50g approx
150g nuts, at least 3 different types from the following; almonds, pine nuts, cashew nuts, hazelnuts, peanuts, walnuts, brazil nuts
50g brown breadcrumbs
3 tsp mixed seeds such as poppy, linseed, sesame, pumpkin & sunflower
150ml vegetable stock with ½ tsp marmite or similar dissolved into it
Peel and finely chop the onion and finely chop the mushrooms. Add to a small pan with a splash of olive oil, sweat over a low heat for 5 minutes.
Spread the nuts in a single layer on a baking tray and grill or roast until they start to change colour. If making fresh breadcrumbs you can also add the bread to dry out making it easier to chop.
Using a food processor grind the nuts until finely chopped and do the same with the bread. To crush the nuts by hand put them into a sealable plastic bag and place on a chopping board then smash using a heavy object like a rolling pin. Place the toasted bread on a chopping board and using a large knife chop into small chunks.
Add the nuts, bread and seeds to the vegetables in the pan and mix well. Add the liquid little at a time and combine, the mixture should be sticky rather than runny. This mixture can be made in advance and stored in the fridge.
Line the ramekins or baking dish with greaseproof paper and add the mixture, level off the top but not too smoothly. Cook in the oven for 30 minutes or until the top is crisp and crunchy.