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Anonymous
Member since December 1969
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Yummy Nut Roast

What you need: 

1 1/2 cups leeks, finely chopped
1/4 cup oil
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 tablespoons chopped fresh parsley
1/4 teaspoon paprika
1 teaspoon basil
1 teaspoon thyme
1/2 teaspoon sage
3 teaspoons Ener-G Egg replacer + 3 tablespoons water
3 tablespoons tamari

What you do: 

1. Preheat oven to 400 degrees F and oil a 9x5" loaf pan. Gently saute leeks in oil until soft but not browned.
2. Put leeks into a large bowl and add all remaining ingredients except for egg replacer and tamari. Mix well. Add egg replacer and tamari to other ingredients, stir well, and allow to stand for 10 minutes.
3. Firmly pack into prepared 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).
4. Bake for 1 hour, then reduce heat to 350 degrees F for another 1 1/2 hours. The top should be dark brown but not black. Allow roast to stand for 5 minutes before loosening sides and turning out onto serving platter.
I just made this for Thanksgiving; delicious with cranberry suace and mushroom gravy!

Preparation Time: 
Cooking Time: 
Servings: 
4-6
Recipe Category: 

SO HOW'D IT GO?

Totally delicious! Left out the mushroom and found the loaf was nice and firm. It served more people than suggested as it is quite rich and a slice or two is plenty. I've even got non-veg people asking for the recipe!

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I made this a few times and I really liked it a lot better when I left out the mushrooms, although I am not a huge mushroom fan to begin with.

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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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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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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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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 ;)

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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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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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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! 8)

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