Chris's nut roast

    Chris's nut roast

    15saves
    1hr5min


    6 people made this

    About this recipe: A rich vegetarian nut roast with peanuts and fresh herbs to warm you on a cold winter's night. Delicious served with either roast potatoes or roast parsnips or even both.

    Ingredients
    Serves: 4 

    • 1 large onion
    • oil for frying
    • 500g redskin peanuts
    • 1 tin chopped tomatoes
    • salt and pepper
    • 50g (2 oz) unsalted butter
    • 50g plain flour
    • 600ml (1 pt) milk
    • 1/2 teaspoon Marmite™
    • 1/2 teaspoon English mustard
    • 100g (4 oz) breadcrumbs
    • finely chopped winter herbs such as sage and rosemary

    Method
    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. Preheat oven to 180 C / Gas 4.
    2. Finely chop the onion and fry in a pan with a little oil until soft.
    3. Either chop the peanuts in a food processor or place in a tea towel and bash repeatedly with a rolling pin.
    4. Add the peanuts and the tin of tomatoes to the onion and cook gently. Season to taste.
    5. Melt butter in a saucepan. Take off the heat and stir in flour. Return to the hub and cook, stirring for a few minutes. Pour in milk and stir continuously until smooth. Bring to the boil and simmer, until thickened. Then add the Marmite™ and mustard.
    6. Mix the sauce with the peanut mixture and place into a suitable deep tin or dish. I use a standard bread loaf tin.
    7. Finely chop the herbs and add to the breadcrumbs in a separate bowl. Add a little water to form a stuffing. Spread the stuffing evenly over the top of the nut roast.
    8. Bake in the preheated oven for about 45 minutes.

    Tip:

    If you are a Marmite™ hater, leave it out but double the quantity of mustard. You may also, if you wish, add a little gravy browning to colour the sauce.

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    Reviews (1)

    by
    0

    I found it tasted quite nice, but mine ended up looking more like casserole than a nut roast. To be fair I was in too much of a hurry to measure the ingredients accurately but I was close to the mark with them. - 06 Jan 2014

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