Description
Experience the delightful textures and flavors of this vegetarian nut roast, a heartwarming dish perfect for festive gatherings or cozy dinners.
Ingredients
Scale
- 2 cups mixed nuts (walnuts, almonds, hazelnuts)
- 1 cup fresh breadcrumbs
- 1 cup grated carrots
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup low-sodium vegetable stock
- 1 tsp dried thyme
- 1 tsp dried rosemary
Instructions
- Preheat Your Oven: Preheat your oven to 350°F (175°C). Lightly grease a loaf tin with olive oil or line it with baking parchment.
- Sauté Vegetables: In a skillet over medium heat, add a splash of olive oil. Sauté the chopped onion and minced garlic until translucent and fragrant, about five minutes.
- Mix Your Ingredients: In a large bowl, combine the chopped mixed nuts, fresh breadcrumbs, grated carrots, sautéed onion-garlic mixture, herbs (thyme and rosemary), and vegetable stock. Stir well until evenly mixed.
- Form the Loaf: Transfer the mixture into the prepared loaf tin. Press down firmly with a spatula or your hands to ensure it holds together.
- Bake: Place the tin in the preheated oven and bake for about one hour, or until golden brown on top. Keep an eye on it to avoid burning.
- Serve: Allow the nut roast to cool slightly before slicing. Serve garnished with fresh herbs or alongside cranberry sauce for added flavor.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 250
- Sugar: 3g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Customize your nut roast by adding other nuts or vegetables like mushrooms or spinach for added texture. For sweetness, consider incorporating dried fruits such as cranberries. Letting the nut roast rest after baking will make slicing easier and enhance flavor absorption.