Vegetarian Nut Roast

Here is a nut roast that is a healthy and nutritious variation of the popular meatloaf. This vegetarian loaf is a real winner. Easy to make, elegant, and delicious both cold and hot.

The day after you could put a slice on a piece of bread, try Swedish knackebrod, and top it with either pickled red beets or cucumber…yummy.

Or maybe try serving a slice as a paté with cornichons (small pickled cucumbers) and a dot of cranberry sauce on some lettuce for a super elegant appetizer!

Or serve the cashew and mushroom roast simply with ketchup and mashed potatoes, whatever you like best. This vegetarian loaf lasts for at least 4-5 days in the fridge.

Here’s What You Need:

  • 1 Tbs. oil
  • 1 yellow onion, finely chopped
  • 2 cloves garlic, crushed
  • 8 oz/225 g raw, unsalted cashew nuts
  • 3 medium carrots, cooked
  • 1 egg
  • 4 oz/ 110 g breadcrumbs
  • ½ tsp dried rosemary
  • ½ tsp dried thyme
  • 1 tsp soy sauce
  • ¼ pint/150 ml hot water
  • Salt and pepper
  • 1 oz/ 25 g butter
  • 8 oz/225 g mushrooms, chopped

Here’s What You Do:

  • Preheat the oven to 350 F/180 C.
  • Fry the onion and the garlic in the oil on medium heat until soft, 5-7 min.
  • Chop the cashews and carrots in a mixer/blender. Beat the egg and add the cashew mix together with the breadcrumbs and herbs. Add the fried onions, soy and hot water. Season with salt and pepper.
  • Melt the butter in a frying pan and gently sauté the chopped mushrooms until soft. Add to the nut mixture.
  • Oil a 2 lb/900g loaf tin. Press the nut mixture in the tin, cover with aluminum foil and bake for 1 hour. Let the nut roast stand for about 10 minutes before turning it out. Enjoy!

Serve with roasted or mashed potatoes, steamed green vegetables, and a mushroom sauce or vegetarian gravy.

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