What is a nut roast?
Contrary to their name, nut roasts aren’t just a tray of roasted walnuts, almonds and pistachios. While these are used to add texture and a subtle delicious taste, nut roasts are also made up of vegetables, grains, oils and seasoning. Full of protein and nutritious vitamins, all the ingredients are mixed together and cooked for no more than an hour in the oven in a loaf tin. Some even come with their own savoury sauce or you can choose to drizzle it in some tasty gravy instead.
For a more traditional nut roast with a classic country taste, the Artisan Country Vegetable & Cashew version makes a tasty centrepiece. Combining peanuts and cashews with breadcrumbs and a whole host of country veg, it’s a nice traditional option that will compliment roast potatoes, honeyed carrots and some Brussel sprouts. If you’d prefer a taste of the exotic, try the Artisan Mediterranean Sundried Tomato Nut Roast instead.
How can you make your own?
If you’d rather have a go at creating your own nut roast, there are plenty of recipes out there to try. Here’s a mouth-watering recipe for a nut roast that uses aubergine and mushrooms as its core ingredients:
Nut roast recipe
Serves: 6
Nutrients per serving:
Ingredients
- 1 tbsp oil
- 1 large onion, finely chopped
- 2 sticks celery, finely chopped
- 2 garlic cloves, finely chopped
- 200g chestnut mushrooms, finely chopped
- 1 red pepper, finely diced
- 1 large carrot, grated
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 100g red lentils
- 2 tbsp tomato purée
- 300ml vegetable stock
- 100g fresh breadcrumbs
- 150g of chopped nuts of your choice
- 3 large beaten eggs
- 100g 30% reduced fat cheese, grated
- Handful flat leaf parsley, finely chopped
Method
- Line a loaf tin with greaseproof paper and preheat the oven to 180˚
- Cook the chopped onion and celery in a frying pan with the butter and oil. After five minutes, add in the garlic and mushrooms. Cook for ten more minutes.
- Stir in the red pepper, carrot, oregano and paprika and cook for a few minutes before adding the red lentils and tomato puree. Stir for a minute before pouring in the vegetable stock.
- Simmer the mixture until all the liquid has been absorbed then take it off the hob and let it cool.
- Once cool, add the breadcrumbs, nuts, beaten egg, cheese, parsley and some salt and pepper. Mix well and place in the loaf tin, pressing down at the edges.
- Cover the tin with foil and bake for 20 minutes. Remove the foil and bake again for 10-15 minutes or until the mixture is firm to the touch.
- Let the loaf cool for about ten minutes before transferring to a board or serving dish. Cut into slices and serve with lots of roast vegetables and plenty of gravy.
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