It’s my first Christmas for a long time where I haven’t been eating meat, so I’ve been trying out vegetarian options for main course. I’ve tried a couple that I won’t be making again, but this one is just lovely. I make it in the smaller, individual loaf tins (7x10cm) so that I can cook some and freeze the rest. Alternatively, it will fill a 11x21cm tin and will just need a little longer cooking time.
Whether you eat meat or not, give it a try. It’s a lovely veggie alternative or accompaniment to a Christmas meal.
Mushroom Nut Roast – makes 6 small ones, or one large one that will serve 4-6 people, preparation 30 mins, cooking time 35 mins for x6 small tins and 45 mins for x1 large tin, plus 5 mins cooling time.
- 2tbsp olive oil
- 1 large white onion, diced
- 2 garlic cloves, finely diced
- 300g mushrooms, chopped (I use 150g button and 150g chestnut)
- 125g strong cheddar, grated
- 25g parmesan, grated
- 1 egg, lightly beaten
- 2tbsp chives, chopped
- 1tsp ground black pepper
- 1tsp salt
- 200g brazil nuts*, roasted and ground in food processor (see below)
- 100g cashew nuts*, roasted and ground in food processor (see below)
- 100g peanuts*, roasted and ground in food processor (see below)
- *all nuts should be raw and un-salted
- 2 cups wholemeal breadcrumbs (I use a roll or couple of slices of bread)
Heat the oil in a small/medium saucepan. Cook the onion and garlic for 3 mins, add the mushroom and cook for a further 5 mins. Once cooked remove from the heat and transfer to a mixing bowl to cool.
Heat the oven to 350f/180c and roast the brazil nuts on a baking tray for 3 mins. Add the cashew and peanuts to the brazil nuts and roast for a further 5 mins. Remove the nuts from the oven and grind in a food processor. Keep them reasonably chunky, as otherwise it affects the texture of the nut roast.
Add the nuts to the mixing bowl with the mushroom mixture and add the cheese, egg, chives, salt and pepper and breadcrumbs and mix well until it all comes together.
Lightly grease your baking tin/s and spoon the mixture in. Be sure to pack it in to the corners and fill to the level of the tin if the mixture allows. Bake at 350f/180c for 35 mins if in individual tins and 45 mins if using one large tin. All to cool for 5 mins before tipping out and serving.