This delicious nut roast recipe is as good as shop bought nut roast! The recipe was given to me by a vegetarian friend. It’s a healthy vegetarian option for Christmas dinner and is full of fibre, vitamin A, healthy fats and plant-based protein.
Serves 2
Ingredients
1tbsp coconut oil
1 large shallot
325g sweet potato
2 garlic cloves
80g brazil nuts
50g walnuts
25g pumpkin seeds
25g sunflower seeds
1tbsp tamari
2tbsp fresh thyme leaves
1 egg
Instructions
Firstly preheat the oven to fan 200C.
Now melt the coconut oil in a large pan. Cook the onions on a low heat for 5 minutes. Next add the garlic and cook for 2 minutes.
Then grate the sweet potato and add it to the pan. Mix in with a wooden spoon.
Take off the heat. Next chop the fresh thyme leaves. Crack an egg into a bowl and whisk it. Add the thyme and egg to the pan with the tamari. Next roughly chop the brazil nuts, walnuts, pumpkin seeds and sunflower seeds and add to the pan. Mix it all up.
Finally line a loaf tin with grease proof paper and grease with a bit of coconut oil. Add the nut roast mixture to the lined and greased loaf tin. Fold over a bit of the grease proof paper to cover the top of the nut roast so it doesn’t brown on top too much.
Place the nut roast in the middle of the preheated oven for 45 minutes.
Once cooked remove from the oven. Leave to cool for a bit. Pull out the nut roast using the grease proof paper. Cut in half. Serve with roast vegetables and gravy (I like to make shiitake mushroom gravy).
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