Nutty Roast

Having been a vedge hog for 6 years, I'm a little ashamed to say that this is the first time I've made a nut roast, but my first attempt at it wasn't bad at all, actually pretty damn tasty!

To go with it I made an onion gravy and some roasted parsnips..

Ingredients for nut roast:

1 sweet potato,

 1 carrot,

 1 small onion,

 2 small cloves garlic,

 half a cup of hazelnuts,

 half a cup of brazil nuts,

 pinch of salt and pepper,

 1 tsp rosemary and sage,

 1 cup of brown rice, 

1 cup of oats,

Firstly bring the brown rice to a boil in a pan filled with 2 cups of water, wait for the rice to soak up the water. whilst the rice is boiling boil the carrot and sweet potato in a separate pan for 15mins, or until they have become soft. chop hazelnuts and brazil nuts and set aside. when the carrot and sweet potato are ready, pour away the water and add a tbsp of sunflower spread and mash well, add the herbs and salt and pepper, then add the rice and oats, mix well, then add the nuts. the mixture should become well combined. Transfer to a well greased loaf tin and cook in the oven at 180oC for 30mins.

For the gravy:

half a small onion

2 tbsp olive oil

1tsp sunflower spread

1 tbsp yeast extract

1 tbsp veg stock

half a cup of boiling water

Chop the onion into think strips, fry the oil and sunflower spread in a pan and add the onions then the yeast extract. Pour the boiling water into a cup over the veg stock then add slowly to the pan, bring to the boil and then stir constantly over a low heat. Add more stock depending on how thick/runny you want your gravy.

For the parsnips I chopped them into strips, placed on an oven tray and added a little olive oil and agave syrup (a honey alternative) and roasted in the over for 20-30mins at 180oC.

A lovely cosy evening meal, and sooooo satisfying! 

There shall def be more nut roasts on the cards for 2012.

x