Nut Roast
450g (1lb) Peanuts
225g (8oz) Hazelnuts or Walnuts
225g (8oz) Red Lentils
110g (4oz) Mushroom
110g (4oz) Breadcrumbs
50g (2oz) Aubergine
2 Sticks Celery
1 Medium Carrot
1 Medium Courgette
1 Small Onion
2 Cloves Garlic
2 tbsp Soy Sauce
2 tbsp Sunflower Oil
1 tbsp Parsley
2 tsp Oregano
1 tsp Thyme
1 tsp Marjoram
1 tsp Paprika
Vegetable Stock or other liquid
Salt and Pepper
Wash and drain the lentils, cover with cold water, bring to the boil then simmer until just tender
Chop the nuts.
Peel and grate the carrot.
Finely chop the other vegetables.
Fry the onions and garlic in a heavy based frying pan until softened.
Add the mushrooms, aubergine, chopped herbs and spices, seasoning, cooking gently until the aubergine is soft.
Add the remaining vegetables and cook gently for 10 minutes.
Remove from the heat and allow to cool slightly.
Add the chopped nuts, breadcrumbs and a good dash of soy sauce.
Mix thoroughly, the mixture should be fairly firm, if required add a little liquid to moisten.
Pre-heat oven to 190°C: 375°F: Gas 5.
Place into an oiled loaf tin (pressing it into the corners), cover with foil.
Bake for 45 minutes.
Serve with seasonable vegetables and onion gravy or a sauce of your choice.
Serves: 4 - 6
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