Nut roast is often served as a vegetarian alternative to turkey for Christmas dinner. It’s not just for veggies though, it makes a great side dish for the main day as well as a tasty pickings for St Stephen’s Day. This recipe is a shake up on the classic nut roast. Don’t be put off by the long list of ingredients, the toughest part about making this dish is getting them all out. This mixture will store in the fridge so it’s ideal if you want to save some time on the big day and do some Christmas Eve prep.
-¾ cup brazil nuts
-¾ cup cashews
-2 tsp coconut oil
-1 red onion
-4 stalks of celery, chopped
-1 tsp easy garlic/1 crushed clove
-¼ cup millet flakes
-¼ cup breadcrumbs
-½ cup mashed potatoes
-1 tsp sage
-½ tsp oregano
-2 tsp parsley
-¼ cayenne pepper
½ tsp curry powder
-¼ tsp ground ginger/small piece of grated fresh ginger
-Rind and juice of ½ a lemon
-White wine/vegetable broth
-Salt and pepper
-1 cup chestnut puree
In a food processor, whizz the brazil nuts and the cashew nuts until they are finely ground.
In a frying pan, melt the coconut oil and fry the onion and celery until they’re soft. Add the garlic.
Add the onion, celery and garlic to a mixing bowl. To this add the brazil and cashew nuts, the millet flakes, breadcrumbs, potatoes, herbs, spices and lemon. Mix well.
Using your own judgement, add a sufficient amount of wine or stock to moisten the mixture, whilst ensuring that it does not become sloppy. Season to taste.
Put half the mixture into a pound loaf tin. Spread smooth with the back of a spoon. Add the chestnut puree to create a middle layer. Put the remaining mixture on top and spread smooth again.
Bake in the oven at 190C degrees for 45 minutes. Serve to all your family and friends!