Nut roast
Nut roast is a good alternative to meat roast and it's especially suitable as a holiday dish. This version has been combined from several recipes.
Ingredients
2 medium onions, chopped
3 cloves garlic, minced
150 g mushrooms, chopped
2 carrots, peeled and grated
2 tomatoes, chopped
1 large cup of nuts (cashews, hazelnuts, walnuts)
4 slices dark bread with seeds
1, 5 cups breadcrumbs
2 tbsp soy sauce
dried herbs
salt
5 tbsp flour
vegetable oil
2 large cups of vegetable stock (from 1 stock cube)
Directions
Fry the onion and garlic in some oil until soft (use a large and tall pan). Add the chopped mushrooms and mushrooms have almost dried. Add carrot and tomato. Stir and heat some more. Grind the nuts and dark bread in the food processor. Add vegetable stock, nuts, bread, breadcrumbs, flour, soy sauce and herbs. Add a few tbsp of oil to the mixture. Mix well and heat a few more minutes. If the mixture seeems too thick or liquid, ad more stock or flour/breadcrumbs respectively. Add more salt if needed. If the mixture does not fit in the pan, transfer it to a large pot or another heatproof dish and keep mixing. Spread some oil on the bottom of an oven dish or loaf tin. I used a rectangular dish of 18 x 25 cm. Put the mixture evenly in the dish and pat it even with your hands. The mixture should be about 4 or more cm high. Bake about 30-40 minutes in medium heat, gradually reducing heat. The nut roast should become a bit darker once it's baked.
Slightly cool the nut roast before serving. Serve as slices with boiled or baked potatoes and sauce. This amount serves 5-6.
