Nut Roast with Lemon & Garlic Stuffing
100g wholemeal breadcrumbs
225g finely ground nuts (eg. Hazels, brazils, almonds)
1 large onion, chopped
knob of margarine
1 heaped tablespoon of flour
150ml soy milk
150ml stock
1 teaspoon yeast extract or miso
1 teaspoon nutmeg
black pepper
Stuffing
75g wholemeal breadcrumbs
50g melted margarine
½ small onion, grated
1 clove garlic, crushed
2 tablespoons fresh chopped parsley
rind of 1 lemon, finely grated
Method
-Set oven to 190 degrees Celsius. Grease and line a 1 kilo loaf tin with a strip of greaseproof paper long enough to overhang at either end. Grease the paper well.
-
Make the nutmeat first
- Fry the onion in margarine until soft. Add the flour, stir and cook for 1 minute.
- Remove from heat and gradually add the milk and stock, stirring continuously to avoid lumps.
- Return to the heat and bring to the boil, stirring continuously until the sauce has thickened.
- Add the yeast extra/miso, nutmeg and pepper and stir well.
- Add the nuts and breadcrumbs to the onion sauce and mix thoroughly to form a stiff but moist nutmeat.
Make stuffing
- Combine all the stuffing ingredients and mix well.
- Put half the nutmeat into the prepared tin and press down firmly.
- Pile the stuffing on top and press down. Put the remaining nutmeat on the stuffing and smooth the top.
- Bake for 1 hour until brown and firm. Cool slightly in tin.
- Run a knife around the roast then invert on to a serving plate.
- Remove the greaseproof paper and garnish with parsley and lemon wedges.
- Serve with traditional vegetables and mushroom sauce. Can be frozen cooked or uncooked, thaw before baking.