Meatless Monday: Trio of nut roasts

Winter vegetable nut roast

This recipe was inspired by a winter vegetable soup that I recently enjoyed. It would make a tasty alternative Christmas meal for vegans.  

Serves 3-4

You will need
1/2 small swede, peeled and cut into slices
2 large carrots, cut lengthways and sliced
neck end of a squash, sliced
2 parsnips, cut lengthways and sliced 
olive oil spray
150g breadcrumbs
200g nuts (I used walnuts, cashews and peanuts)
1 tsp pink salt or sea salt
1 tsp cinnamon
4 tbsp nutritional yeast
Egg substitute, equivalent of one egg

Place the vegetables on a baking tray and spray with olive oil. Roast for 30-40 minutes at 200 degrees (you can do this the day before if the oven is on).

Pulse the nuts in a blender to chop and place in a mixing bowl with the breadcrumbs, nutritional yeast, salt and cinnamon.  

Remove the skin from the squash, and cut the vegetables into bite sized pieces. Add to the bowl.

Add the egg substitute to the bowl and mix well to bind all the ingredients.

Transfer to a loaf tin sprayed with olive oil and press firmly down. Bake at 200 degrees for 30-40 minutes.

Serve with a salad or the usual trimmings.

Janet x

You may also want to try:-

Festive nut roast-

New year nut roast-

Recipe Copyright © 2015 40plusandalliswell

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