Yummy Nut Roast

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Recipe submitted by lalchee

Yummy Nut Roast

Ingredients (use vegan versions):

1 1/2 cups finely chopped leeks
1/4 cup oil (I used about half that)
6 medium mushrooms, finely chopped
4 large tomatoes, peeled and chopped
1 cup ground almonds
1 cup ground cashews
1 cup ground hazelnuts
1 large green apple, cored and grated
1 1/2 cups fine breadcrumbs
3 tablespoon chopped fresh parsley
1/4 teaspoon paprika
1 teaspoon basil
1 teaspoon thyme
1/2 teaspoon sage
3 teaspoon Ener-G Egg Replacer in 3 tablespoon water
3 tablespoon tamari

Directions:

Gently saute leeks in oil until soft but not browned. Put them into a large bowl and all all remaining ingredients except for Ener-G Egg Replacer and tamari. Mix well. Add Ener-G Egg Replacer and tamari to other ingredients, stir well, and allow to stand for 10 minutes.

Firmly pack into oiled 23x23cm (9x5) loaf pan. Place loaf pan in a baking dish, and add water halfway up the loaf pan. (You might need to replenish the water bath periodically). Bake at 205C(400 F) for 1 hour, then reduce heat to 180C(350F) for another 1 1/2 hours. The top should be dark brown but not black. Allow roast to stand for five minutes before loosening sides and turning out onto serving platter.

I just made this for Thanksgiving -- delicious with cranberry suace and mushroom gravy!

Serves: 4-6

Preparation time: 3 hrs total

Whoops! For anyone on the metric system, the loaf pan should be 23x13cm, not 23x23cm!

Archived comment by: hilary

This is SOOOOOO tasty. Tastes like a gourmet stuffing... Try it as is, or with a gravy sauce. Either way it'll be sure to go quickly!!! AND ITS REALLY SIMPLE TO MAKE!! Doesnt look like it is, but it sure is!!!

Archived comment by: evolving


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yabbitgirl

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Re: Yummy Nut Roast

« Reply #1 on: July 08, 2006, 12:18:22 PM »

I've never made a nut roast before but this recipe sounded so good I had to try it even in 38ºC temps! I didn't have an apple on hand so I grated a potato instead...not quite the same but a good exchange as it adds moisture and takes on the flavours of the ingredients. I have one in the oven right now and the smell is gorgeous! Can't wait for suppertime! Cool


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yabbitgirl

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Re: Yummy Nut Roast

« Reply #2 on: August 21, 2006, 06:36:18 AM »

This was delicious but very rich, so I froze half of it and reheated it a month or so later; it kept well and was delicious with vegan gravy. Best served to rather a lot company, so you can share--otherwise be prepared to put on pounds! Lovely!


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Embersofsatin

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Re: Yummy Nut Roast

« Reply #3 on: November 19, 2006, 01:04:27 PM »

Does the apple add a key part to this recipe? Overall it sounds REALLY good, I'm just skeptical about the apple.


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jessesmum

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Re: Yummy Nut Roast

« Reply #4 on: November 19, 2006, 02:23:36 PM »

I followed this recipe exactly as it is written & it turned out beautifully. The apple doesn't over-power the loaf with flavour, rather it adds nicely to it.
It IS really good Wink


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alexgrace

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Re: Yummy Nut Roast

« Reply #5 on: November 29, 2006, 09:33:50 AM »

I also followed the recipe exactly. This was okay. There were way too many tomatoes for my taste. If I do make it again, I'll probably cut the tomatoes by as much as 75%. It also seemed to need to cook a lot longer than stated. By the way, the apple is a must.


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kelgh

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Re: Yummy Nut Roast

« Reply #6 on: November 30, 2008, 07:37:56 PM »

This was a big hit at Thanksgiving! I used 6 small, not juicy, plum tomatoes instead. Also, I divided the loaf in half, and baked it for an hour in a 400 degree oven, just in a loaf pan. I really only had an hour to make this come out with everything else I was preparing. It was great, turned out brown on the top, hot and steamy on the inside. Another hint, though this is probably obvious to most, I grounded/chopped everything in the food processor, made it so easy! Thanks for the recipe!


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suzielou

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Re: Yummy Nut Roast

« Reply #7 on: December 25, 2008, 07:15:19 PM »

I made this for christmas day (yesterday!) & it came out really well. The combination of different nuts was wonderful! My only suggestion is to possibly cut down on the tomatoes, as they add a lot of juice & moisture & the loaf was not as firm as I would have liked. I also didn't grind the nuts really finely because I like the crunch & texture they provide, but this didn't help the loaf in holding together well.


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