Sunday, 23 March 2014


 I made this for meat eating friends last night & everyone devoured it !  Easy to do, came out better than I'd hoped (unlike previous recipes which have fallen apart! ) & also, good for freezing.

serves 4

2 celery sticks
1 shallot
200ml vegetable stock (homemade or from a cube)
150 g mixed nuts  (I used 100g cashew nuts & 50g ground almonds)
1 grated apple
2 small grated carrots
2 eggs
100g gluten free bread/ gluten free oats/ buckwheat flakes
juice half a lemon
black pepper
50g feta cheese (optional)

preheat oven to 180

1  peel & finely chop the shallot. slice up the celery.

2 fry the shallot & celery in a pan with a little cooking oil (I used coconut)

3  If you are using gluten free bread, put it in the blender to blitz into breadcrumbs. (alternatively just put the oats or buckwheat flakes in the blender.)

4  Add the nuts and blitz down further. you want a crumb like mix. When it gets to this stages, add in the grated apple & carrots, the stock, the onion & celery and the eggs. blitz again. mix in the lemon juice and season with black pepper.

4  put the mix into a greased or lined loaf tin and bake in the preheated oven for about 50-60 mins. The top should be turning brown and the loaf should be firm to the touch,

ten mins before the end of cooking time, crumble up some feta cheese on top of the nut roast and return to the oven to melt the cheese.

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