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If you’ve heard stories about nut roasts being dry and boring, don’t worry this recipe stays nice & moist. You can’t beat a good old nut roast and they’re great for energy and are packed with protein. Serves 4.

Ingredients

  • 1 small onion
  • 2 large mushrooms
  • 1 large tomato
  • 1 stick of celery
  • 10 ml olive oil
  • 2 tsp rice flour
  • 90 ml water/stock
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 30 g almonds
  • 55 g hazelnuts
  • 30 g cashews
  • 115 g cooked rice millet or quinoa
  • Ground black pepper

Instructions

  • Finely dice the onion, mushrooms, celery & skin & dice the tomato. Sweat the onion in the oil until soft. Add the mushrooms or celery & cook for 2/3 mins. Stir in the tomato, cover & simmer for 3 mins. Sprinkle on the flour & cook for 1 min, stirring continuously. Gradually stir in the stock or water. Add the herbs & cook for two mins.
  • Grind the nuts roughly & add along with rice & pepper.
  • Pack the mixture into a loaf tin, cover with foil & tuck the edges under to secure tightly.
  • Steam for 45 mins above a pan of boiling water or pressure cook for 15 mins
  • Serve with stir fried kale or cavolo nero and a variety of roasted vegetables. This can also be made in advance and frozen.