This is a light and refreshing nut roast which goes as well cold with a salad as it does with roasties and gravy. I have adapted it from The Creative Vegetarian Cookbook.
1 large onion, finely chopped
2 cloves garlic, crushed
1tbsp olive oil
450g carrots, cooked and mashed roughly
225g cashew nuts, ground (not too fine)
120g wholewheat breadcrumbs
1tbsp light tahini (you can use peanut butter if you haven’t got/don’t want to buy any tahini)
1 ½ tsps caraway seeds
1 generous teaspoon of Marmite
juice of half a lemon
65ml vegetable stock
salt and freshly ground black pepper
Fry onion and garlic in the oil until soft and beginning to brown. Remove from heat and mix everything else in. Pop it all into a greased 2lb loaf tin, cover with foil and cook at 180°C for an hour. Remove the foil and cook for a further 10-15 mins until browning on top. Leave in tin to cool for at least 10 minutes before turning out. I use a Pampered Chef stoneware loaf tin which doesn’t look pretty but turns out first time every time. It is well worth investing in a good loaf tin!
That’s it! Simple, light and tasty. Packed with protein and no dairy products at all. The tahini/peanut butter and breadcrumb combination holds the mixture together well. It should be stiff but moist and sticky when it goes into the tin. If it is crumbly add a little more liquid to encourage the breadcrumbs to do their thing. As always, please let me know if you make it and, if you do, how you get on!
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