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Method Prep:20min › Cook:45min › Ready in:1hr5min
Preheat the oven to 190°C/gas 5. Line a 2 lb loaf tin with a piece of greaseproof or non-stick baking paper.
Heat the olive oil in a large frying pan and cook the onion, garlic, carrots and parsnips until they just begin to soften.
Transfer to a large bowl and add the cooked beetroot and chopped tomatoes. Sprinkle over the oats, nuts, breadcrumbs, cheese (if using), seeds and melted butter; mix together with your hands. Season with salt and pepper.
Spoon the mixture into the lined loaf tin, pressing it down into the corners.
Cook for 30 minutes, then check. If it's beginning to brown too much on top - cover with some foil and cook for an additional 15 minutes, or until a knife inserted into the centre comes out clean.
Cool in the tin for 10 minutes, then slice and serve.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.
Made it for xmas practice. love the root veg in the loaf so it's not as heavy as other loaves, was left a big stuck on sides but greens came to the rescue!
Warning: Parmesan isn't vegetarian, so make sure to leave it out if any herbivores are at the dinner table - 15 Dec 2011
Lovely and moist but far too tomatoey! Other recipes that I've looked at use egg to give the nut roast its moisture, this is definitely something I will try next time as I found that it just tasted like chopped tomatoes. Also, I replaced the beetroot with mushroom. I would use less carrots in future too! - 01 Jan 2015