Simple, easy, nutritious and delicious! I make this nut roast every now and again and is always a delight. Perfect for a Sunday roast or Christmas dinner.
Time: 2 to 3h
Type: main dish
Difficulty: 2 pans
Makes: about 8 slices
What you need:
1.5 cups mixed nuts, chopped
70g mushrooms, chopped
1 celery stalk, chopped
½ onion, chopped
1 tsp garlic powder
1tbsp soya sauce
1 large carrot, grated
1 and 1/3 cups bread crumbs
150ml tomato passata / tomato sauce
1 to 2 tsp fresh thyme leaves
Directions:
In a food processor, process nuts into very small pieces;
Remove and add to a large bowl;
Add mushrooms and carrot to the food processor and blend for a few seconds until all is chopped in very small pieces;
Finely chop onion and celery and add to a frying pan with a little water – cook over low heat until tender;
Add carrot and mushrooms, garlic powder and soya sauce, mix and cook for a further 3 to 4 minutes – remove from heat and add to the bowl;
Add bread crumbs, thyme and tomato passata and mix well- if too dry, add more passata;
Transfer to a loaf tin lined with parchment paper- tap well with a spoon to even out the top and sides of the prepared mix;
Refrigerate for about 1h before cooking in a pre-heated oven at 180-200C, for about 50 min to 1h;
Serve hot with all the trimmings!
Plant Based Portuguese 