Mediterranean Nut Roast - National Vegetarian Week
16 May 2016
Celebrate national vegetarian week with this delicious nut roast, it adds a touch of a mediterranean to your family meal. Serve with a juicy salad on warm evenings or pair with hearty potatoes and roast vegetables for those colder nights.
Category
Main
Serves
6
Preperation Time
10 minutes
Cooking Time
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 (chop finer if you prefer)
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
Freshly ground black pepper
Instructions
1Preheat 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
2Heat 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
3Stir 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
4Cover 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
5Allow the loaf to cool in the tin for about 10 minutes, and then transfer to a plate, removing the baking parchment, before serving.