The lovely Johanna of Green Gourmet Giraffe is hosting an event called A Neb at Nut Roast. She loves nut roasts (a savoury vegetarian loaf made of nuts and other things that is kind of like meatloaf) and is wanting other people to share the love. I jumped on the chance to be a part of this, intrigued by the mysterious loaf. My adopted blogger, Holler, made a nut roast a couple of months ago and I was really interested to try my own.
Unfortunately I did not find a new and exciting recipe. I wanted to try out a recipe from Johanna's blog. A funny thing happened - I was telling my mom how I was going to make a nut roast and this was a great new adventure and exciting thing. Then she told me, didn't you make one of those years ago and how it was pretty good. I vaguely remember this nut loaf and couldn't remember where I possibly got the recipe from. Nut roast/loaf recipes are not something I've often come across in vegetarian cooking. Anyway I think I found it in 365 Ways to Cook Vegetarian.
So as my second nut roast experience, I know I'll definitely be making it again. I love one dish meals and this is perfect for that - with a salad or some random vegetable like broccoli on the side it's the perfect satisfying healthy meal. For me, I don't think it needs gravy or a sauce but I'm sure it would be yummy. I'll be making a nut roast for future Thanksgiving dinners and anytime meals. As for this particular nut roast, it was very tasty. Though I only remembered to add the soy milk halfway through the baking time, so that could account for it not sticking together at all. I loved the sunflower seeds, and I wasn't sure that I'd like the sun dried tomatoes because I sometimes find them too tangy, but they were a great addition.
Thanks Johanna for hosting this event and pushing me to try out a nut roast again! For those who want to participate, you have until Friday the 18th to make and post about your delicious nut roast.
Walnut and Mushroom Nut Roast
slightly adapted from Green Gourmet Giraffe who adapted it from Leah Leneman
1 tsp olive oil
1 onion, finely chopped
200g mushrooms, finely chopped
1 cup walnuts
1/2 cup sunflower seeds
1/2 cup soy milk
1 cup dried whole wheat breadcrumbs
1 tbsp flaxseed meal
1/2 tsp fresh sage, chopped
1 cup basil, freeze dried*
1/2 cup sundried tomatoes, chopped
1 tbsp A1 steak sauce**
sea salt to taste
Heat oil in large frypan. Sauté onion over medium heat until translucent. Add mushrooms and sauté an additional 5 minutes until mushrooms are cooked. (The recipe says tenderized but this just reminds me of meat too much. I also followed the recipe and just sautéed the onions and mushrooms together but I felt the onions needed more time than the mushrooms – although they were fine in the loaf.)
While the vegetables are sautéing you could dry fry walnuts until they smell roasted. Then process walnuts and sunflower seeds in food processor until coarsely ground.
Mix mushroom mixture, walnut mixture and remaining ingredients. Spoon into lined (with parchment paper or aluminum foil) loaf pan. Press the mixture into the tin with the back of a spoon. Bake in moderate oven for about 45 minutes. Stand 5 minutes.
*Fresh is of course better
**Original recipe calls for Worcestershire sauce but that has anchovies in it.