Vegetarian Nut Roast
photo by The Hungry Mouse
- Ready In:
- 1hr 10mins
- Ingredients:
- 14
- Yields:
-
1 roast
- Serves:
- 4-6
ingredients
- 396.89 g firm tofu, chopped into 1/2 cm cubes
- 170.09 g onions, finely chopped
- 3 garlic cloves
- 4.92 ml of finely chopped dried hot red chili pepper
- 28.34 g butter
- 3 vegetable bouillon cubes
- 118.29 ml boiling water (for stock cubes)
- 113.39 g finely chopped closed-cap mushrooms
- 99.22 g pine nuts
- 255.14 g cashew nuts
- 85.04 g halved walnuts (or chestnuts if you prefer)
- 3 eggs, beaten
- 9.85 ml fresh basil or 14.78 ml dried basil
- salt and black pepper
directions
- Finely grind cashew nuts using food processor or blender. Prepare tofu, onions, mushrooms and walnuts as described in ingredients list.
- Boil water on stove and add vegetable stock cubes. Once completely dissolved, add onions, chilli and garlic. Bring to boil and simmer 10 minutes.
- In a large bowl, combine tofu, eggs, butter, basil, walnuts, pine and cashew nuts and mushrooms. Stir them in with a fork. Season with salt and pepper to your own taste.
- Fold stock/onion mixture into the tofu/egg mixture, mixing thoroughly.
- Grease loaf tin with butter and place mixture into tin.
- Cook for 40 minutes at 350F (180 celsius), fan forced. If not, place the tin on a shelf nearest the heating element.
- The roast will be done when a knife or skewer comes out clean!
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