About this recipe:A delicious nut roast packed with mushrooms, peppers, celery, walnuts and pine nuts. It's a very forgiving recipe so you don't really need exact measures but I've listed them anyway. Serve with a mushroom or vegetarian gravy.
100g mushrooms, brushed clean and diced (any kind)
2 sticks celery, chopped
2 large carrots, peeled and grated
1 red or green pepper, diced
5 organic eggs, beaten
80g walnuts, roughly chopped
40g pine nuts
Pinch sea salt and black pepper
Pumpkin seeds, for the top
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:1hr › Ready in:1hr20min
Preheat oven to 180 degrees C / gas 4 and line a 2 lb loaf tin (23 x 13 x 7cm) with non-stick baking paper.
Gently fry the diced onion, mushrooms, celery, carrots and pepper in butter until softened.
Add the beaten eggs, chopped walnuts, pine nuts and breadcrumbs. Season with salt and pepper.
Scoop the mixture into the prepared tin, pressing down into the corners and smoothing out the top. Scatter over some pumpkin seeds, if you like. Place in oven and roast for 1 hour, checking and covering the top after 30 minutes if it's starting to brown too much.
Leave to set for about 10 minutes before after taking it out of the tin and slicing.
Very disappointed, almost completely tasteless, will definitely make it again as texture and consistency was great, the base flavours with the veg used are there but I found a pinch if salt some pepper and even adding lee&perrins was not enough - looked fantastic! (See pictures!) - 03 Nov 2013
Disappointed... the 5 eggs made it too stodgy, more like a quiche texture, even the following day when it was cold it remained stodgy. If I was to make it again, I would reduce the amount of eggs. However, I think I would try another nut roast recipe before making this again. Shame... - 26 Jun 2014