Sunday Lunch- Vegetarian nut roast

With a lot more vegetarians dining out, what do vegetarians have to look forward to on Sundays? Picking bits out of carnivore’s vegetable side dishes? Or just being bored with wild mushroom Risotto which seems to be the go-to all year round alternative whilst thinking on the fly for any chef if not on the menu already. It’s just boring, boring, boring.

Well, this little gem of a recipe will make that vegetarian sing with joy. The chef will be happy too as it is easy to make. It’s versatile and cost-effective.

This recipe is great as the main part of their dinner, or garnish within a starter or meat main course. It will certainly work well with delicious cream-based vegetable gravy but is absolutely fantastic with a tomato fondue for which I have included a basic recipe. So for all you chefs out there who need a veggie dish to complete their Sunday lunch menus or an interesting side dish for everyone. I hope you will give it a whirl

Nut Roast Recipe

 

 

1 small onion finely chopped
1 clove garlic minced
2 tablespoons olive oil
30g flour
150 ml water
1-tablespoon soy sauce
100g hazelnuts 100g cashews
1 tsp dried herbs
100g breadcrumbs
1 carrot grated
80g cooked rice or cooked lentils
2-diced tomato finely chopped
2-tablespoons ketchup
Salt and pepper

-Preheat oven to 180’c
-Sweat the onions, dried herbs and garlic in a frying pan until transparent and with no color
-Add the flour and the tomato, carrot and continue cooking. Approximately 2 minutes
-Stir in the water, until it all binds together. Take off the heat and further stir in the breadcrumbs, nuts and your choice of cooked lentils or rice.
-Add the tomato ketchup and soy, season with salt and pepper.
-Bake in paper lined or buttered loaf tin, for 45min to an hour.
-Leave to slightly cool before turning out of a tin.

Basic tomato fondue

200ml passata
2-tablespoon chopped basil
2 tablespoons chopped
1 clove garlic
5 chopped tomatoes skinned and de-seeded.

-Sweat onions and garlic until transparent and no color
-Add the chopped toms and Passata, simmer until reduced and nice and thick
-Season with salt and pepper and the freshly chopped basil to finish. Season to taste.

 

If you’re looking for other dishes to be inspired. Try Delicious magazine online. I find a quick glance at pictures or read the articles gets the creative juices flowing when preparing menus especially when it comes to vegetarian options or garnishes with meat dishes.

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