Many people equate vegetarian eating with nut roast — but most of those who mock have not tried it. This version is full of taste and texture and it’s very filling, so serve it with a light vegetable dish or salad. The basic mixture can be used to make a variety of different dishes, and can often be substituted for minced meat.
2.5 g/1 oz margarine
1 onion, chopped
1 large carrot
225 g/8 oz mixed nuts: almonds, cashews, hazelnuts, peanuts, pecans or walnuts
100 g/4 oz wholemeal bread 200 ml/7 fl oz vegetable stock
2 x 5 ml spoons/2 tsp yeast extract
1 x 5 ml spoon/1 tsp sage salt and freshly ground black pepper
Methods:
Melt the margarine in a small pan and cook the onion gently until soft and clear. Meanwhile, grind the carrot, nuts and bread until quite fine in a food processor. Pour the stock and yeast extract into the pan with the onions and stir until the extract has dissolved. Combine with the nut mixture, sage and seasoning.
The dishes include nut-based dishes and baked vegetable dishes and flans can be completed in 1 hour.
Many people equate vegetarian eating with nut roast – but most of those who mock have not tried it. This version is full of taste and texture and it’s very filling, so serve it with a light vegetable dish or salad. The basic mixture can be used to make a variety of different dishes, and can often be substituted for minced meat.