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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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I have not tried this, but found the recipe and think it looks interesting. It looks like a meatloaf, only made with nuts. Might be good for vegetarians! Ingredients:
2 tablespoons olive oil |
1 large onion, diced |
2 garlic cloves, crushed |
10 ounces field mushrooms, finely chopped |
6 1/2 ounces raw cashews |
6 1/2 ounces brazil nuts |
1 cup grated cheddar cheese |
1/4 cup grated parmesan cheese |
1 egg, lightly beaten |
2 tablespoons fresh chives, chopped |
1 cup fresh breadcrumb |
1 fluid ounce olive oil |
1 onion, finely chopped |
1 garlic clove, crushed |
13 ounces tomatoes, chopped |
1 tablespoon tomato paste |
1 teaspoon caster sugar |
1/3 cup water |
Directions:
1. Grease a 5 1/2x8 1/2-inch loaf tin and line the base with baking paper. Heat the oil in a frying pan and add the onion, garlic and mushrooms. Fry until soft, then allow to cool.
2. Process the nuts in a food processor until finely chopped, but do not overprocess. Preheat the oven to 350*.
3. Mix together the nuts, mushroom mixture, cheese, egg, chives and breadcrumbs. Press firmly into the loaf tin and bake for 45 minutes, or until firm. Leave in the tin for 5 minutes, then turn out.
4. To make the sauce, heat the oil in a pan and add the onion and garlic. Fry for 5 minutes, or until soft but not brown. Add the chopped tomatoes, tomato paste, sugar and water. Simmer for 3-5 minutes, or until the sauce has slightly thickened. Season to taste with salt and pepper. Serve the tomato sauce with the sliced nut roast.
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