I’ve been cooking this since I was 18, when I discovered the Cranks Recipe book. I’m a bit older now, and still cooking the same recipe – it simply works! This was one of the first vegetarian meals I cooked for veggie guests – and we couldn’t keep the carnivores off it either. It really is that delicious. Thank you Cranks, you’re cool.
Nut Roast (serves 4)
1 medium red onion
225g mixed nuts (cashew, hazel, almond, peanut, walnut)
100g wholemeal bread (preferably homebaked!)
300ml vegetable stock
2 teaspoons marmite
2 teaspoons mixed dried herbs
salt & pepper to taste
Chop the onion and saute in butter until it goes clear.
Bung the nuts and slice of bread in a liquidizer and blitz until reasonably fine, breadcrumb size.
Dissolve the marmite in your hot vegetable stock.
Then the very easy bit – mix the whole lot together to get a wet mixture of nuts, onion & stock. It’s the wetness that keeps this nut roast soft and yummy.
Tip the nut mix into a greased shallow baking dish (e.g. an 8″ sandwich tin) and cook at 180C for 30 minutes until golden (or middle of the Aga roasting oven with cold shelf for 20 mins, then finish in the simmering oven)
You can also use this mixture to make nutcakes, or a base for cottage pie, nut “sausages” for a veggie toad in the hole. Yum!