Food Recipes

A nut roast to boast about

We know.. "Another blinking nut roast?".. But this is a game-changer!

When you first choose a vegan [or even vegetarian] lifestyle, you can guarantee that you will come across the good ole nut roast. Sunday Lunches will consist heavily of these.

It’s a difficult decision to make, do you consider the humble nut roast too everyday for the Christmas main stage? If so, you may wish to reconsider – at least until you’ve seen what we have got to offer.

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ONE cup     Almonds

ONE cup     Cashews

ONE cup     Walnuts

1tbsp Smoked Paprika

2/3tsp Salt

2/3tsp Baking Powder

2/3tsp Baking Soda

ONE cup  Diced Tomatoes

Splash Balsamic Vinegar

Pinch Salt

Squeeze Lemon Juice

ONE clove of Garlic

2tsp Coconut Oil

4tbsp Chopped Spring Onion Greens

ONE&HALF cups Mushrooms

TWO cups Sliced Cabbage

HALF cup Yellow Peppers

TWO THIRDS cup Chopped Carrots



Coarse grind the nuts in a food processor

Add smoked paprika, 2/3tsp salt, baking powder and baking soda.

Saute the tomatoes, balsamic vinegar, a pinch of salt and lemon juice in pan on a medium heat until the tomatoes have reduced and softened.

In a separate pan fry off garlic, coconut oil and spring onion greens.

Then add into this pan: Mushrooms, cabbage, yellow peppers and carrots. Cook until the mushrooms have sufficiently absorbed the flavours of the pan.

After this, pulse blitz a couple of times in a food processor to reduce the size slightly.

Add all ingredients into a large mixing bowl and combine.

Pour into a bread tin and compact.

Add into a preheated oven set to 180degrees C and bake for approximately ONE hour.




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