Sunday, 19 March 2017

Nut Roast

I struggled to find a gluten free nut roast recipe, but found this on The Vegetarian Society website, but tweaked it, as I cannot eat lentils, I had no sun dried tomatoes or apricots and I doubled up the recipe, so I could freeze some.

400 g can chickpeas (reserve the juices)
2 onions chopped
1 tbsp tomato puree
3 garlic cloves crushed
100 g medjool dates
400 g mixed nuts (I used chestnuts, almonds, walnuts and cashews)
100 g mixed seeds (I used pumpkin and sesame)
3 tsp dried mixed herbs (I used parsley, sage, thyme, oregano and basil)
2 tsp coconut aminos
2 carrots chopped
2 tsp turmeric
2 tbsp rapeseed oil
Salt and pepper

Serves 10-12

Heat the oven to 180º and grease a 28 x 22 x 5 cm baking tray, with a little margarine.

Saute the onion and garlic, in the oil until really soft and translucent., then add the tomato puree and herbs and cook for another 5 mins.

Put the nuts, seeds, coconut aminos, turmeric, carrots and drained chickpeas, into a food processor and blitz, until the mixture starts to bind together.   If the mixture appears dry, add a spoonful or two of the chickpea juices, until you are happy with the consistency.

Tip the mixture into the baking tray and press evenly to fill the tray, I wore plastic gloves, otherwise your hands will be stained yellow from the turmeric.

Bake for 45-50 mins until browned and cooked through, when pierced with a knife, then leave to rest for a few minutes, so you can slice and serve.

I was very impressed with how moist the nut roast was, but yet it held its shape.   I served with roast potatoes and vegetables and a big glug of onion gravy.

1 comment:

  1. It looks good and I hope tastes good as well. Thank you for sharing recipe with us, will be trying it soon at home