Nut Roast

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Nut Roast

 

 

3 part recipe

 

 

 

Part 1:

 

 

3 cups mixed nuts, chopped (cashews, brazil nuts, pecans, almonds,

walnuts)

3/4 cup onion (chopped fine)

10 mushrooms, chopped

1 to 2 garlic cloves, minced

1 1/2 cups GF bread, cubed

1 cup of GF vegan stock

pepper, to taste

nutmeg, to taste

 

 

1. Chop mixed nuts in hand blender, measure out 3 cups. Do not worry

if some is flour consistency, use this as well.

 

2. Add chopped onion, mushroom, garlic and bread to nuts.

 

3. Add GF vegan stock to mixture, making it moist and sticky. Season

to taste.

 

 

 

Part 2:

 

 

2 cups of long grain and wild rice

6 to 8 baby carrots, diced

3 pieces celery, diced

1/4 red onion, chopped

2 1/2 to 3 cups toasted GF bread cubes

1/4 to 1/2 red pepper diced

thyme, to taste

sage, to taste

other herbs and seasonings, to taste

 

 

2. Whilst preparing part 1, boil rice adding carrots, red onion, red

pepper and celery towards the final 5 to 10 minutes of cooking.

 

3. Add thyme, sage (other herbs to your liking), while boiling.

 

 

 

Part 3:

 

 

1. Layer nut mixture packed firmly into casserole dish (couple of

inches deep) and then fill the centre with rice mixture and top with

more nut mixture packed firmly.

 

2. Bake until browned and crisp looking on top! (30 minutes or so).

 

 

 

We absolutely LOVE this recipe. We took it with us to a family

Christmas meal and everyone around us wanted into it:) Enjoy!