Category
Main
Serves
6
Prep
10 minutes
Cook
35 minutes
Ingredients
1 tablespoon olive oil 1 large onion - peeled and finely diced 1 red pepper - deseeded and finely diced 100g courgette - finely diced 2 garlic cloves - minced 225g unroasted cashew nuts - roughly chopped 125g bread crumbs 100g cheddar cheese - grated 3 eggs beaten 250ml vegetable stock 2 tablespoons tomato puree 1 teaspoon sweet smoked paprika 1 teaspoon mixed herbs 1 teaspoon oregano Salt & black pepper
Instructions
- Preheat the oven to fan-assisted 160C / 180C / gas 4 and line the base and sides of 2lb loaf tin with baking parchment. Lightly oil the parchment paper
- Heat the olive oil in a frying pan over medium heat and add in the onion, red pepper, courgette and garlic and fry for about 10 minutes until the vegetables are softened
- Stir in the rest of the ingredients, stir to mix well then spoon the mixture into the prepared tin and press down to flatten the surface
- Cover the mixture with some foil and bake for 20 minutes, then remove the foil and bake for a further 15 minutes until the loaf is firm when pressed gently
- Allow the loaf to cool in the tin for about 10 minutes, and then transfer to a plate, removing the baking parchment, before serving.
Serve it with a juicy salad on warm evenings or pair it with hearty potatoes and roast vegetables for those colder nights. The recipe is simple to make and can be ready in under an hour. Plus, it's versatile and can be customized to your liking with your favorite nuts and veggies. Impress your family and friends with this tasty and nutritious nut roast that's sure to become a new favorite in your recipe collection.
