This dish is great with chips or salad the next day and it freezes well although last time I made it, all the meat eaters had some and there was none left for the freezer!
You can use any nuts, cashews tend to give a creamier flavour, and chestnuts are quite soft, whilst using large pieces of Brazil, walnuts and hazelnuts creates a crunchy nut roast. It needs plenty of seasoning and I have suggested a few alternatives to try out. You can make this the day before and chill it in the fridge.
- Olive oil
- 1 onion
- 2 sticks celery
- 125g cashews, chestnuts or mixed nuts
- 50g mixed sunflower and pumpkin seeds
- 125g porridge oats
- 200g tinned tomatoes
- 150ml vegetarian/vegan stock
Seasoning – try a mix of any of the following to add flavour – a good squeeze of tomato purée, dash soy sauce, Tabasco or mushroom ketchup, 1 teaspoon dried mixed herbs, 1 teaspoon mustard, sundried tomatoes, pesto, garlic, vegetarian Worcestershire sauce, sherry or red wine. If you’re cooking for a vegan, check the ingredients in your seasoning.
- Heat the oil and sweat the onion and the celery until soft and transparent.
- Meanwhile, purée the tinned tomatoes and then in a large bowl, mix the tomatoes with all of the other ingredients including your chosen combination of seasoning.
- Add the cooked onion and celery to the bowl and mix well. Add a little stock if the mixture is too dry
- Grease and line a loaf pan with a little greaseproof paper before adding the mixture – this will help to ease it out later. Press the mixture down well. If you’re not baking it straight away then leave to cool before covering and putting it in the fridge.
- Bake at 200°C, gas mark 5, 375°F for about 20-25 minutes until the mixture is browned on top and coming away from the sides. Insert a knife to check the inside is cooked. Leave to stand for a couple of minutes before attempting to tip it out and slice it.
- If you’re lucky enough to have leftovers, slice into individual portions before freezing.