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- Serves: 4
- Preparation: 15
- Cooking: 60
- Ready: 75
The plant-based alternative to meatloaf or a roast – always the first thing to go at family dinners because it is so damn delicious!
- 155 g (5½ oz/1 cup) cashew nuts
- 155 g (5½ oz/½ cup) almonds
- 125 g (4 oz/1 cup) sunflower seeds
- 125 g (4 oz/½ cup) walnuts
- 2 tablespoons each of sesame, linseed and poppy seeds, plus extra sesame seeds to sprinkle on top
- 1 teaspoon powdered veggie stock
- 4 tablespoons psyllium husk or chia seeds
- 100 ml (3½ fl oz/⅓ cup) olive oil
- juice of 1 lemon
- 1 medium onion, peeled and finely chopped
- 3 garlic cloves, peeled and finely chopped
- 6 mushrooms, finely chopped
- 1 large courgette (zucchini), grated
- 3 tablespoons flour (plain, rice or buckwheat)
- 1 tablespoon finely chopped winter savory or flat-leaf (Italian) parsley
- 1 tablespoon other dried herbs, such as thyme or rosemary
- ½ teaspoon chilli flakes or smoked paprika (optional)
- sea salt and freshly ground black pepper
Preheat the oven to 190°C/375°F/gas mark 5.
Place the cashew nuts, almonds, sunflower seeds, walnuts, sesame seeds, linseeds, poppy seeds, powdered veggie stock, psyllium husk (or chia seeds) and olive oil in a food processor with 100 ml (3½ fl oz/1/3 cup) of water and blend until the nuts are well chopped. Add to a large mixing bowl with the remaining ingredients and season to taste. Stir well.
Line a 28 cm (11 inch) loaf tin with parchment, spoon the mixture into the tin and press flat with the back of a spoon. You want it to be quite firm. Sprinkle sesame seeds on top and bake for 1 hour, turning halfway to ensure even baking – especially if your oven is a dodgy old codger like mine.
Allow to cool for 10 minutes before serving. Serve with mushroom gravy, roasted veggies and a big yummy salad.
Psyllium husk will give you a firm loaf, whilst chia seeds will give you a more crumbly loaf. Both are delicious.
Be creative! This is my ‘ideal’ nut roast, but if you want to use other nuts and seeds you have on hand, do so! Just keep the ratios about the same.
Recipe courtesy of Jessica Prescott
Taken from Vegan Goodness by Jessica Prescott, published by Hardie Grant
Photography by Jessica Prescott
“The plant-based alternative to meatloaf or a roast, this is always the first thing to go at family dinners because it is so damn delicious – and you don’t have to be vegan or vegetarian to appreciate it!”
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