My copy of Vegan Feasts has temporarily (I hope) disappeared into the ether and I really want to make stuffed nut roast. If anyone has a copy, I just need a list of ingredients, no need for elaboration!
Oh, and if you know where the flippin book is, do tell me, I'm blaming everyone including the dog here.
2 large onions finely chopped
2 tablespoons olive oil
4 tablespoons plain flour
300 ml water
225 grams each of cashews and blanched almonds finely grated (or substitute all macadamias!!)
225 grams fresh white breadcrumbs
4 tablespoons lemon juice
salt and freshly ground black pepper
freshly grated nutmeg
175 grams fresh white breadcrumbs
4 tablespoons olive oil
1 small onion grated
grated zest of one lemon
1 teaspoon mixed herbs
handful fresh parsley, chopped
parsley sprigs and lemon slices, to garnish, optional
Preheat oven to 190C. Grease a 900 gramloaf tin and line with greased non-stick baking paper
Fry the onions in the oil in a large saucepan, gently, covered, for about 10 minutes, or until they are tender. Stir them occasionally and don't let them brown.
Add the flour to the onions, stir for a moment, and then stir in the water and stir until thickened.
Remove from the heat and add the nuts, breadcrumbs, lemon juice and salt, pepper and grated nutmeg. Leave to one side.
Put the breadcrumbs into a bowl and add the rest of the ingredients, and a little salt and pepper. Mix with a fork until combined, then form into a flat rectangle the size of the loaf tin.
Spoon half the nut mixture into the prepared loaf tin, smooth the surface level, then place the rectangle of stuffing on top. Cover with the remaining nut mixture, smooth the top with the back of a spoon. Bake in the preheated oven for 1 hour, or until firm in the middle and lightly browned on top.
When ready, remove it from the oven and leave stand for 4 - 5 minutes, then slip a knife round the sides to loosen, invert a warmed serving plate on top, and turn out the nut roast. Garnish with the parsley and lemon slices if using.