Simple nut roast recipe: How to make a nut roast
Making a nut roast loaf is fairly easy, and will be a crowd pleaser among vegetarians at the table. This one is packed with lentils, chestnut mushrooms and cheese so is not suitable for vegans. Express.co.uk talks you through BBC Good Food’s simple nut roast recipe.
- 1 tbsp olive oil
- 15g butter
- 1 large onion, finely chopped
- 2 sticks celery, finely chopped
- 2 garlic cloves, finely chopped
- 200g chestnut mushrooms, finely chopped
- 1 red pepper, halved, deseeded and finely diced
- 1 large carrot, grated
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 100g red lentils
- 2 tbsp tomato purée
- 300ml vegetable stock
- 100g fresh breadcrumbs
- 150g mixed nuts such as walnuts, pecans, hazelnuts and Brazil nuts, roughly chopped
- 3 large eggs, lightly beaten
- 100g mature cheddar, grated
- handful flat-leaf parsley, finely chopped
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For the tomato sauce
- 2 tbsp extra virgin olive oil
- 2 garlic cloves, finely sliced
- 1 sprig rosemary
- 400ml passata
- Heat the oven to 180C/ fan 160C/ gas 4 and line the base and sides of a 1.5 litre loaf tin with parchment paper.
- Heat 1 tbsp olive oil and 15g butter in a large frying pan and cook 1 finely chopped large onion and 2 finely chopped celery sticks for about 5 mins until beginning to soften.
- Stir in 2 finely chopped garlic cloves and 200g finely chopped chestnut mushrooms and cook for a further 10 mins.
- Add 100g red lentils and 2 tbsp tomato purée and cook for about 1 min.
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5. Add 300ml vegetable stock and simmer over a very gentle heat until all the liquid has been absorbed and the mixture is fairly dry.
This should take about 25 minutes. Set aside to cool
6. Finally, stir in 100g fresh breadcrumbs, 150g chopped mixed nuts, 3 lightly beaten large eggs, 100g grated mature cheddar, a handful of finely chopped flat-leaf parsley and a pinch of salt and some ground black pepper.
7. Stir to mix well then spoon the mixture into the prepared tin and press down the surface.
8. Cover with foil and bake for 30 mins, then remove the foil and bake for a further 20 mins until firm when pressed gently.
9. Meanwhile, to make the sauce, heat 2 tbsp extra virgin olive oil very gently then add 2 finely sliced garlic cloves and 1 rosemary sprig and heat without colouring.
10. Pour in 400ml passata and add a pinch of salt and some ground black pepper. Simmer gently for just 15 mins.
11. Allow the loaf to cool in the tin for about 10 mins then turn out onto a serving board or plate.
12. Remove the baking paper and cut into slices and serve with a little of the tomato sauce.
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