Vegetarians swear by a good nut roast and it regularly appears at Christmas, or Thanksgiving and harvest festivals in many vegetarian and vegan households, with all the trimmings. But you can serve this at any time, and even non-vegetarians love it, finding it delicious and filling, and packed with healthy goodness. Try garnishing with fried onion rings. A mushroom gravy goes particularly well with a nut roast.
- ½ teaspoon of onion granules
- 8 ounces / 250g cashew nuts
- 4 ounces / 100g wholemeal bread
- breadcrumbs for sprinkling
- ½ pint / 300ml boiling water
- 1 teaspoon of Marigold Swiss Vegetable Bouillon or similar
- 1 teaspoon of Marmite
- 1 teaspoon of chopped thyme leaves
- salt and pepper to taste
Pre-heat the oven to 180°C / 350°F / Gas Mark 4 (160°C fan).
Grind the nuts and bread together in a liquidizer until quite fine.
Add the vegetable bouillon to the boiling water and stir well.
Now add the Marmite to the vegetable bouillon and combine well.
Then add the onion granules, nuts and bread, and chopped thyme leaves and mix together well. The mixture should be fairly loose.
Turn into a greased shallow baking dish, level the surface, sprinkle with a few breadcrumbs.
Bake in the oven for 30 minutes, until golden brown.