Ingredients with Measurements:
- 1 cup of mixed nuts (walnuts, almonds, cashews, hazelnuts)
- 1 cup of breadcrumbs
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons of olive oil
- 2 tablespoons of tomato paste
- 1 tablespoon of soy sauce
- 1 tablespoon of dried thyme
- 1 tablespoon of dried rosemary
- Salt and pepper to taste
- 2 eggs, beaten
- 1/2 cup of vegetable broth
Special equipment needed:
- Food processor
- Loaf pan
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. In a food processor, pulse the mixed nuts until they are finely chopped. Transfer to a bowl and set aside.
3. In a pan, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté for 5 minutes until softened.
4. Add the tomato paste, soy sauce, dried thyme, dried rosemary, salt, and pepper to the pan. Stir until well combined.
5. In a large mixing bowl, combine the chopped nuts, breadcrumbs, and the onion mixture. Mix well.
6. Add the beaten eggs and vegetable broth to the bowl and mix until everything is well combined.
7. Grease a loaf pan with olive oil and transfer the nut mixture to the pan. Press down firmly to make sure it's packed tightly.
8. Bake in the preheated oven for 45-50 minutes or until the top is golden brown and the nut roast is cooked through.
9. Remove from the oven and let it cool for 10 minutes before slicing.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
350°F (180°C)
Serving size:
6-8 servings
Nutritional information:
Calories: 250
Fat: 16g
Carbohydrates: 18g
Protein: 9g
Fiber: 3g
Substitutions for ingredients:
- You can use any type of nuts you prefer or have on hand.
- Instead of breadcrumbs, you can use panko or crushed crackers.
- If you don't have vegetable broth, you can use chicken or beef broth.
Variations:
- Add chopped mushrooms to the onion mixture for extra flavor.
- Add grated cheese to the nut mixture for a cheesy nut roast.
- Add chopped dried fruits such as cranberries or apricots for a sweet and savory nut roast.
Tips and tricks:
- Make sure to pack the nut mixture tightly into the loaf pan to prevent it from falling apart.
- Let the nut roast cool for 10 minutes before slicing to make it easier to cut.
- Serve with gravy or a side of roasted vegetables.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F (180°C).
- Slice the nut roast and place it on a baking sheet.
- Bake for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the nut roast on a platter with a side of roasted vegetables.
- Garnish with fresh herbs such as parsley or thyme.
Garnishes:
- Fresh herbs such as parsley or thyme.
Pairings:
- Serve with gravy or a side of roasted vegetables.
Suggested side dishes:
- Roasted vegetables such as carrots, Brussels sprouts, or sweet potatoes.
Troubleshooting advice:
- If the nut roast is too dry, add a little more vegetable broth to the mixture before baking.
- If the nut roast falls apart when slicing, make sure to pack the mixture tightly into the loaf pan before baking.
Food safety advice:
- Make sure to cook the nut roast until it's cooked through to prevent any foodborne illnesses.
Food history:
- Nut roast is a vegetarian dish that has been around for centuries. It was originally made with bread crumbs, nuts, and vegetables and was a popular dish during the Victorian era.
Flavor profiles:
- Nutty, savory, and slightly sweet.
Serving suggestions:
- Serve as a main dish for a vegetarian meal or as a side dish for a meat-based meal.
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Taste: Savory, Nutty, Herby, Earthy, Comforting