Name: Nut Roast
Yield: Serves 8 to 10
Ingredients: Sea salt and freshly ground black pepper; 7 oz [200 g] parsnips, peeled and halved lengthwise; 4 shallots or 2 onions, diced; ½ cup [50 g] almonds or pecans; ⅞ cup [200 ml] vegetable stock; Juice of ½ lemon; 10½ oz [300 g] sourdough bread crumbs (for a gluten-free version, start with 1½ cups [300 g] uncooked brown rice, cook and cool); 14 oz [400 g] cashew nuts or 7 oz [200 g] cashews and 7 oz [200 g] macadamia nuts; ⅓ cup [75 ml] olive oil; Fresh herbs, to garnish; 6 tomatoes, diced; Cloves of 1 whole garlic bulb, minced; 1 Tbsp ground cumin; Several sprigs of rosemary; 2 Tbsp sea salt; 2 red bell peppers, seeded and cut into thin strips; Scant ½ cup [100 ml] olive oil; Generous 3 Tbsp [50 ml] olive oil, for frying and oiling; Sea salt; ½ fresh coconut, peeled and ground in a food processor or finely chopped; 7 oz [200 g] Jerusalem artichokes, peeled and halved; 1 dried red chili

Preparation info

Serves
8 to 10

Difficulty
Easy

Appears in

V is for Vegan

By Kerstin Rodgers

Published 2015

About

This dish has such a bad reputation I almost feared to tackle it. It sums up every cliché about vegetarian or vegan food: brown, wholesome, heavy. But you’ll find that despite its worthy appearance, this recipe has a stalwart fan club, even amongst meat eaters. Sandwiched inside the basic nut roast in my recipe, there are two alternative fillings: one with traditional Christmassy vegetables and another with a spicier Malaysian feel if you want something a little different.