How to Make a Mixed Nut Roast

Make this delicious, quick and easy mixed nut roast to serve a delicious dish to vegetarian guests and family members at Christmas time. Accompany it with a range of roasted vegetables for a complete festive vegetarian meal.

Ingredients

Servings: 6

  • 3 savoy cabbage leaves
  • 2 tbsp. olive oil or canola oil
  • 1 onion, finely chopped
  • 3.5 oz. (100 g) mushrooms, finely chopped
  • 3 garlic cloves, finely chopped
  • 14.5 oz. (411 g) can of diced tomatoes, drained
  • 4 tbsp. water
  • 1 tsp. Marmite or Vegemite
  • 9 oz. (250 g) mixed nuts, toasted and cooled
  • 3.5 oz. (100 g) cooked mixed grains
  • 2 tbsp. fresh parsley, chopped
  • 1 tbsp. fresh thyme, chopped
  • 3.5 oz. (100 g) grated cheese
  • 2 eggs, lightly beaten

Steps

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    Spray a loaf pan with nonstick cooking spray and set it aside. Preheat the oven to 350 F (180 C) or gas mark 4.
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    Fill a bowl with ice water and set it on your countertop.
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    Boil the 3 cabbage leaves in boiling water until they are crisp tender.
    • Remove the leaves from the boiling water and immediately place them in the ice water to stop the cooking process.
    • Place the leaves between paper towels to remove the excess water. Save them until you're ready to assemble your nut roast.
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    Heat the olive oil in a nonstick skillet. Add your chopped onions and mushrooms and sauté them for 8 to 10 minutes.
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    Add the garlic cloves and sauté for about 30 seconds or until they are fragrant.
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    Pour in the diced tomatoes. Cook the vegetables for an additional 10 minutes.
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    Combine the water and Marmite or Vegemite in a small bowl. Pour the mixture into the vegetables and remove the nonstick skillet from the heat.
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    Grind the toasted nuts in a food processor.
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    Combine the nuts, vegetable mixture, cooked grains, parsley, thyme, cheese and eggs in a large bowl. Mix everything well and take a quick taste. Add salt and pepper as needed.
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    Lay the reserved cabbage leaves over the bottom of the loaf tin. Spoon the nut roast mixture over the cabbage leaves.
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    Bake the nut roast for 45 minutes. The roast should be firm and set, and the top should be golden brown.
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    Remove the nut roast from the oven and allow it to cool. Place your serving tray on top of the loaf pan, and invert the loaf pan so that the roast loosens and lands on the serving tray.
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    Cut the nut roast into slices with a serrated knife. Serve it with roasted winter vegetables and a glass of white wine.

Tips

  • You can replace some of the white onion with red onion or leeks for a different flavor.
  • While you can use any mix of nuts to make the nut roast, white nuts like pine nuts, macadamias, Brazil nuts and almonds are great choices.

Warnings

  • Be careful not to scorch yourself when cooking.
  • Before you prepare this for your guests, make sure that none of them have a nut allergy.

Things You'll Need

  • Loaf pan
  • Nonstick cooking spray
  • Bowl
  • Ice water
  • Paper towels
  • Nonstick skillet
  • Small bowl
  • Salt and pepper
  • Serrated knife
  • Roasted winter vegetables and glass of wine for serving

Article Info

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Categories: Featured Articles | Christmas Cooking | Meat Substitutes