Every home needs a good nut roast recipe and here is my absolute favourite. The cute ‘cupcake’ shape and delicious rich flavours make this recipe irresistible.
I know nut roast is such a vegan cliché but once you’ve tried a really good one you can understand why! Over the years, I’ve experimented a lot with different nut roast combinations to get the perfect mix… this version is deliciously moist and full of flavour. Kids just love the savoury cupcake shapes and the whacky ‘BBQ icing’… I first came across the glaze idea on Angela Liddon’s website. It makes a nice change but the roast is really, really good with a rich red wine and onion gravy as well.
The Ultimate Nut roast
Slices beautifully when cold for a picnic and any leftovers make a delicious sandwich filling. 1 onion, finely chopped vegetable oil 2 cloves of garlic, crushed 1/2 vegetable stock cube 1 tsp each of dried rosemary, marjoram and mixed herbs 1 400g tin chopped tomatoes 75g rolled oats 50g fresh wholemeal breadcrumbs 200g mixed ground nuts (e.g. walnuts, brazilnuts and hazelnuts) Glaze (optional) 3 tbsp tomato ketchup 2 tbsp balsamic vinegar 1 tsp agave nectar 2 tbsp pureed stewed apple Slowly sauté the chopped onion in vegetable oil until translucent. Add the crushed garlic, stock cube, 1 tsp each of dried rosemary, marjoram and mixed herbs. Pour in a tin of chopped tomatoes and stir well. Now, add the oats, breadcrumbs and mixed ground nuts. Season to taste and spoon the roast mixture into a lined loaf tin or into small non-stick cupcake cases (about 15). To make the topping, combine the ketchup, balsamic vinegar, agave nectar and pureed stewed apple. Organic apple fruit pots for kids (e.g. Hipp or Organix) are a great cupboard staple for this recipes. Spoon the mixture over the nutroast and bake at 180˚C for 40-45 minutes (25 minutes for mini roasts). Tip: I’ve noticed that nut roast slices particularly well once it has cooled down. If I really care about the appearance of my sliced roast I will bake it the day before and then just warm it up in the oven before serving. Can’t wait to share this recipe at Fiesta Friday and the VVLP. This recipe was first published in Vegetarian Living Magazine (August 2014)