Friday 21 December 2018

Celebration Nut Roast with Lemon and Garlic Stuffing

I came across the original of this recipe several years ago when I first tried to go vegan. I think the original was in a nut cookery book I borrowed from the library. I know I've changed it a fair bit since though.
Ingredients:

Nutmeat:

1              large onion, finely chopped
1 knob  Margarine
1 tbs         Flour
150ml  Vegan Milk
150ml  Vegetable stock
1 tsp         Yeast extract or miso
1 tsp         Nutmeg, grated
  Black pepper
100g Breadcrumbs
225g Finely ground mixed nuts

Stuffing:

75g        Breadcrumbs
75g        Margarine, melted 
1/2        small Onion, grated
1 cl         Garlic, crushed
2 tbs       Fresh chopped parsley
1        Lemon
1 tbs        Flour
       Water

Equipment:

Large saucepan; Milk saucepan; 2lb loaf tin; Large mixing bowl.

Method:

Set the oven to 190C/375F/Mk 5. Grease and line a 2lb loaf tin

Nutmeat:

Fry the onion in the margarine in the saucepan until soft.
Add the flour, stir and cook for one minute.
Remove from heat and gradually add the milk and stock, stirring continually to avoid lumps.
Return to the heat and bring to the boil, stirring continuously until the sauce has thickened.
Add the yeast extract/miso, nutmeg and pepper, stir well.
Add the nuts and breadcrumbs to the onion sauce and mix thoroughly to form a stiff but moist nutmeat.

Stuffing:

Combine the dry ingredients and mix well.
Add the lemon juice, margarine and sufficient water to make a moist but firm mixture.
Press sufficient of the nutmeat into the tin to line the base and sides leaving enough room in the centre for the stuffing.
Press the stuffing into the centre of the nutmeat and cover it with the remaining nutmeat.
Bake for one hour until brown and firm. Cool slightly in the tin.
Turn out onto a plate and garnish with the parsley.

Can be frozen cooked or uncooked. Thaw before baking.

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