Vegetarian Nut Roast

Name: Vegetarian Nut Roast
Yield: 6
Ingredients: 1 Tbsp Extra-virgin olive oil; 1 1/3 cups Toasted hazelnuts, ground; 2/3 cups Walnuts, ground; 2/3 cup Brazil nuts, ground; 12 oz Tomatoes, blanched, peeled & chopped; 1 ea large Onion, finely chopped; 1 clove Garlic, minced; 1/4 lb Fresh mushrooms, chopped; 1/2 tsp Dried basil; 1/2 tsp Dried oregano; 1 tsp Vegetable salt; 1 ea Egg, well beaten

December 4, 2000 Other Contributors

About

Bringing up a daughter in a vegetarian home meant that I had to find a creative and tasty alternative to the traditional Christmas turkey. This savoury nut roast is one of our traditional dishes. I bake it in a bundt pan and serve it with roasted vegetables, mushroom gravy and cranberry sauce. Makes 6 – 8 servings.

Lorraine Mercedes Picot R.N.C.P.

Ingredients

Extra-virgin olive oil		1 Tbsp
Toasted hazelnuts, ground		1 1/3 cups
Walnuts, ground		2/3 cups
Brazil nuts, ground		2/3 cup
Tomatoes, blanched, peeled & chopped		12 oz
Onion, finely chopped		1 ea large
Garlic, minced		1 clove
Fresh mushrooms, chopped		1/4 lb
Dried basil		1/2 tsp
Dried oregano		1/2 tsp
Vegetable salt		1 tsp
Egg, well beaten		1 ea

Directions

Preheat oven to 425 F.
Lightly oil a 2 lb. loaf tin or round mold. Line with waxed paper and set aside.
Place the nuts, tomatoes, onion, garlic, mushrooms, basil, oregano, sea salt, and egg in a medium-sized bowl. Mix until the ingredients are thoroughly combined. Turn the mixture into the prepared loaf tin, smoothing the surface with the back of a spoon.
Place the tin in the oven and bake for 30-40 minutes or until roast has shrunk slightly from the sides of the tin.
Let cool slightly and with a knife around the edges, turn out to a wooden board or plate. Cut into thick slices and serve with mushroom or onion gravy.