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Nut & Vegetable Roast

Category: Main Dishes - Other

Suitable for a: vegetarian diet

Ingredients:

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1 carrot

1 onion

1 stalk of celery

1/2 cup each almonds, walnuts and pecans

2 eggs, preferably free-range

1/2 tsp oregano

1/2 tsp rosemary

1/4 tsp marjoram

1/8 tsp sage

Dried breadcrumbs (as needed, for coating the tin)

Instructions:

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Preheat the oven to 375F/190C.

Place the carrot, onion, celery and nuts in a food processor and process until the vegetables and nuts are well chopped.

Transfer to a large bowl. Mix with the herbs.

In a separate bowl, beat the two eggs together. Add to the other ingredients and mix until well combined.

Line a 450g/1lb loaf tin with parchment paper. Grease it well, then sprinkle with dry breadcrumbs.

Spoon the mixture into the tin and level the top.

Bake uncovered for 45 minutes or until set.

Additional comments:

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Serves four.

Adapted from a Vegetarian Society recipe.
 

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I just made a vegan version of this using mashed banana and a tablespoon of ground flax mixed with water in place of the eggs. It was decent, but it seemed a little dry, I ended up having some avacado with it. Also I think it's important to blend the ingredients really well in the food processor, I didn't blend for very long and it looked throughly broken down, but when I ate it the little pieces of the nuts were still really obvious.
 
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