Best-Ever Nut Roast

Packed full of delicious nuts, this high protein vegetarian Best-Ever Nut Roast is sure to delight all – including non vegetarians! A Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.

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5/5
1

1¼ hrs

Ingredients

Nuts such as Brazil, pecan or hazelnuts or a mixture 200g (7oz), chopped

Butter 25g (1oz)

Onion 1, peeled and chopped

Carrots 2, peeled and chopped

Celery 1 stick, chopped

Green chilli 1, deseeded and chopped

Mature Cheddar cheese 110g (4oz), grated

Eggs 2

Fresh white breadcrumbs 50g (2oz)

Chopped parsley 2 tbsp

Chopped thyme 2 tbsp

Lemon 1, finely grated zest

Vegetable gravy and runner beans to serve (optional)

Instructions

Preheat oven to 180°C/160°fan/Gas 4. Grease a 450g (1lb) loaf tin and line it with a strip of baking paper.

Reserve 2–3 tablespoons of nuts and spread remainder out on a baking sheet; roast in the oven for 7–10 minutes or until turning golden. Leave to cool slightly.

Meanwhile, melt butter in a frying pan, add onion and cook over a low heat for 4–5 minutes until it begins to soften. Add carrots, celery and chilli and cook for 5–7 minutes until softened.

Reserve 2–3 tablespoons cheese for the topping then
put remainder in a bowl with roasted nuts, eggs, cooked vegetables, breadcrumbs, herbs, lemon zest and seasoning. Mix well then spoon into prepared tin. Scatter reserved nuts and cheese on top, pressing slightly into mixture.

Bake for 40–50 minutes until golden brown and just firm to touch. Leave to cool in tin for 5 minutes before turning out. Serve hot with gravy and sliced runner beans, if liked.