Nut Roast


Nut Roast


Serves: 8
2 tablespoons butter
1 large onion, finely chopped
100g mushrooms, brushed clean and diced (any kind)
2 sticks celery, chopped
2 large carrots, peeled and grated
1 red or green pepper, diced
5 organic eggs, beaten
80g walnuts, roughly chopped
40g pine nuts
180g breadcrumbs
Pinch sea salt and black pepper
Pumpkin seeds, for the top


Preheat the oven to 180°C and line a 2 lb loaf tin (25cm x 14.5cm x 8cm) with non-stick baking paper.

Gently fry the diced onion, mushrooms, celery, carrots and pepper in butter until softened.

Add the beaten eggs, chopped walnuts, pine nuts and breadcrumbs. Season with salt and pepper.

Scoop the mixture into the prepared tin, pressing down into the corners and smoothing out the top. Scatter over some pumpkin seeds, if you like. Place in oven and roast for 1 hour, checking and covering the top after 30 minutes if it's starting to brown too much.

Leave to set for about 10 minutes before after taking it out of the tin and slicing and serve with mushroom or vegetarian gravy.


Products Used 

Chicago Metallic Non-Stick 2lb / 900g Loaf Pan Set
Sweetly Does It Silicone Paper Baking Roll
MasterClass Non-Stick Heavy Duty 30cm Fry pan
Colourworks Medium Red Melamine Two Tone Mixing Bowl
KitchenCraft Beech Wood 35cm Spoon