Loretta George is our winning reader recipe this month. Always on the lookout for something a little different to serve vegetarian friends but sometimes — just as with meat-lovers — it’s nice to stick to basics. And a couple of slabs of nut roast always go down well. Loretta says “My husband is a vegetarian so this is ideal to serve to him when we have guests for dinner and I am serving them a meat option (eg roast lamb). Given the choice, many guests go for this moreish loaf as well! It is delicious the next day served cold for lunch but can last up to 3 or 4 days just like a roast.”
Ingredients
| 500 g | Mixed nuts, and seeds (Main) |
| 1 | Onion, medium, finely chopped |
| 175 g | Breadcrumbs |
| 2 Tbsp | Soy sauce |
| 5 Tbsp | Olive oil |
| 3 | Eggs |
| 1 Tbsp | Sunflower seeds, extra |
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Directions
- Grease and line a loaf tin (140mm x 240mm). Heat oven to 160C fan bake.
- Grind the nuts and seeds to look like fine crumbs but still with some texture.
- Mix all the ingredients together with your hands (except for sunflower seeds) and season with freshly ground pepper.
- Place mixture into prepared loaf tin, shaping top to look like a rolled roast.
- Sprinkle the sun flower seeds over the top and loosely cover with foil. Bake for approx. 45 minutes. Remove foil and leave for a further 10 minutes for seeds to brown a little.
- Slice thinly and serve hot or cold with your favourite sauce or chutney (I find it slices better at room temperature).
More recipes
For more winning reader recipes,go to this collection.
