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Nut & Vegetable Roast<br><br>
Category: Main Dishes - Other<br><br><br><br>
Suitable for a: vegetarian diet<br><br><br><br><br><br>
1 carrot<br><br>
1 onion<br><br>
1 stalk of celery<br><br>
1/2 cup each almonds, walnuts and pecans<br><br>
2 eggs, preferably free-range<br><br>
1/2 tsp oregano<br><br>
1/2 tsp rosemary<br><br>
1/4 tsp marjoram<br><br>
1/8 tsp sage<br><br>
Dried breadcrumbs (as needed, for coating the tin)<br><br><br><br><br><br>
Preheat the oven to 375F/190C.<br><br>
Place the carrot, onion, celery and nuts in a food processor and process until the vegetables and nuts are well chopped.<br><br>
Transfer to a large bowl. Mix with the herbs.<br><br>
In a separate bowl, beat the two eggs together. Add to the other ingredients and mix until well combined.<br><br>
Line a 450g/1lb loaf tin with parchment paper. Grease it well, then sprinkle with dry breadcrumbs.<br><br>
Spoon the mixture into the tin and level the top.<br><br>
Bake uncovered for 45 minutes or until set.<br><br><br><br><br><br>
Additional comments:<br><br>
Serves four.<br><br><br><br>
Adapted from a Vegetarian Society recipe.

73 Posts
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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