Description
A hearty nut roast filled with crunchy nuts and vibrant vegetables makes for a delightful centerpiece at any meal. Perfectly seasoned and easy to prepare, it’s sure to impress!
Ingredients
Scale
- 2 cups mixed nuts (walnuts, almonds, hazelnuts)
- 1 cup fresh breadcrumbs
- 1 cup low-sodium vegetable stock
- 1 cup grated carrots
- 1/2 cup finely chopped celery
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tsp dried thyme
- 2 tsp dried rosemary
- 2 large eggs (or flaxseed meal as a vegan alternative)
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf pan with olive oil or line it with parchment paper.
- In a skillet over medium heat, add olive oil and sauté the diced onions, grated carrots, and chopped celery until soft (about 5 minutes). Stir in minced garlic and cook for an additional minute.
- In another pan, toast the mixed nuts over medium heat until golden brown, ensuring they do not burn.
- In a large bowl, combine the toasted nuts, sautéed vegetables, breadcrumbs, dried herbs, salt, and pepper. If using eggs as a binder, add them now.
- Gradually pour in the vegetable stock while mixing until you achieve a moist but firm consistency.
- Transfer the mixture into the prepared loaf pan and smooth out the top. Bake for about 45-50 minutes until golden brown on top.
- Let cool slightly before slicing to help maintain shape. Pair with creamy mashed potatoes or a fresh salad for an unforgettable meal.
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 230
- Sugar: 3g
- Sodium: 90mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 70mg
Keywords: For added flavor variations, consider swapping walnuts for pecans or adding spices like cumin or smoked paprika. Leftover nut roast can be stored in an airtight container in the fridge for up to three days; reheat in the oven at 350°F.