Nut roast!

This a my version of a nut roast. Not only for serving with roast potatoes and veggies, but can be served with spicy chutney and a salad like a ploughman’s.

Pre heat the oven to 180C.

Finely chop the chestnuts, pecans, onions, beans, mushrooms

Add them and the spices together with the milled flaxseed in a large frying pan or wok and with a cup of water and stir and cook to reduce down.

After 10 mins the mixture will have reduced.

Add the Soy sauce and stir it in.

Remove from the heat and pack the mixture into a 2 lb loaf tin.

Scatter sesame seeds over the top of the mixture and place in the oven for 20 mins.

Remove from the oven and allow to cool slightly before removing from the tin and serving in thick slices.

Either serve as part of a roast meal or let it cool and serve with a salad and a spicy chutney,

Nut roast!
Print Recipe
5 from 1 vote

Nut Roast

a simple chestnut, pecan, mushroom and bean nut roast
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: plant based, vegan
Keyword: chestnut, pecan and bean roast
Servings: 6
Calories: 266kcal

Ingredients

  • 180 g cooked roasted chestnuts
  • 80 g pecans
  • 300 g chestnut mushrooms
  • 2 red onions
  • 2 tbsp milled flaxseeds
  • 1 tbsp rosemary
  • 1 tbsp cajun spices
  • 1 tbsp soy sauce
  • 240 g black beans
  • 2 tbsp sesame seeds

Method

  • Pre heat the oven to 180C
  • Finely chop the chestnuts, pecans, onions, beans, mushrooms add to the large frying pan
  • Add the spices together with the milled flaxseed to the frying pan with a cup of water and stir and then cook to a medium heat to reduce. Stirring to stop it sticking to the bottom.
  • After 10 mins the mixture will have reduced.
    Add the Soy sauce and stir it in.
  • Remove from the heat and pack the mixture into a 2 lb loaf tin.
  • Scatter sesame seeds over the top of the mixture and place in the oven for 20 mins.
  • Remove from the oven and allow to cool slightly before removing from the tin and serving in thick slices.
  • Can be served with a roast or let cool and serve it with a spicy chutney and toast

Notes

This a my version of a nut roast. Not only for serving with roast potatoes and veggies, but can be served cold with spicy chutney and a salad like a ploughman’s.
You can mix up what spices and herbs to put in. 

Nutrition

Calories: 266kcal | Carbohydrates: 33g | Protein: 8g | Fat: 13g | Saturated Fat: 1g | Sodium: 175mg | Potassium: 685mg | Fiber: 7g | Sugar: 3g | Vitamin A: 592IU | Vitamin C: 15mg | Calcium: 88mg | Iron: 3mg
Tried this recipe?Mention @thepbdad or tag #thepbdad!
Related Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating