Nut roasts can sometimes have a tendency to be quite bland and saw-dusty. However, the addition of vibrant tomatoes and herbs and the nutty Gruyere cheese, make this one something quite different. Enjoy with roasted vegetables and mushroom gravy for the ultimate veggie Sunday roast.
Ingredients 225 g unsalted mixed nuts (e.g. almonds, walnuts, peanuts, hazelnuts, pine nuts)
50 g unsalted cashew nuts
1 onion, finely chopped
1 carrot, grated
200 g fresh spinach leaves
200 g tin chopped tomatoes
50 g sun dried tomatoes, finely chopped
Few pinches dried sage
Few pinches finely chopped fresh mint
Few pinches chopped fresh parsley
1 garlic clove, crushed
1 tsp. vegetable stock cube powder
100 g Gruyere cheese, finely grated
1 free-range egg, beaten
Few pinches of sea salt flakes
A few good twists of freshly ground black pepper
Preheat the oven to 180°C/gas mark 4.
Hand chop the mixed nuts and cashews until finely chopped. (Note that you can use a food processor but, if you do, make sure that it doesn't grind the nuts to a fine powder, they should be in small chunks.)
Blanch the spinach in boiling water, then drain it well and squeeze out all the water. Chop the spinach finely.
Tip the nuts into a large mixing bowl and add the onion, carrot, tinned and sundried tomatoes, egg, cheese, sage, mint, parsley, spinach, garlic, stock and seasoning, then mix everything together well.
Grease a loaf tin with butter and line with greaseproof paper.
Pour in the mixture, then cover the top with a piece of greaseproof paper to stop it burning.
Bake in the oven for about an hour until the nut roast is cooked through.