A Perfect Vegetarian Nut Roast

Not vegetarian ? You don't need to be!  This is a delicious accompaniment to a roast or a side dish at a dinner party. Its full of Flavour and I hear its pretty good in a burger if there is leftovers!

It's also Wheat, Dairy and Egg FREE!

Christmas Vegetarian Nut Loaf

Ingredients

400g Walnuts

2 tbsp Olive Oil

2 tbsp Chopped Garlic

250g Cashews

1 cup Potato mashed

250g Frozen Chopped Spinach

1 cup Peas

1/3 bunch Basil

1 Red Capsicum

Method

Preheat oven 180 degrees Celsius. Line a large loaf tin with baking paper.

Defrost and cook your frozen chopped spinach in saucepan until all thawed then squeeze out moisture and drain really well. Leave in strainer whilst you make the rest below.  You can use fresh i just prefer the less mucking around type sometimes.

Slice the capsicum thickly and cook in fry pan with little cooking spray till malleable.  Lay it on bottom of a baking paper lined loaf tin with skin side down. Then add a few large basil leaves. This just adds to the colour when you take it out.

In a processor chop up fine all of walnuts add 2 tbsp of Olive Oil.

Pending on the size of your mixer you might need to transfer to a large bowl. Then add your cashews whole, garlic (you can use the jar stuff no worries)  and mashed potato mix up well. (i made my mash with 2 potatoes and 2 tbs water)

Press about a 1/3rd of the walnut mixture into loaf tin on top of capsicum and whole basil leaves.  I used my hands it was much easier.  Press it down tight.

In the processor again put the 1 cup of peas and 1/3 bunch of basil leaves mush them up well and put into a bowl.  Give the spinach a good last squeeze to get rid of any excess water and add it to peas and basil. blend it together well.

Now Layer the Spinach and Peas mixture on top of the walnut mixture and press down well.

I added a little salt and pepper here.

Then put the remaining Walnut Mix on top and press down firmly.

Cover with foil and bake in oven for 45mins and then remove foil and cook for further 15mins.

Rest in tin for about 10mins and then cover with plate and tip up and over so its right side up. Remove tin and paper.  

Viola!

Add comment