Italian Style Nut Roast
This delicious vegetable and nut loaf is a flavorful and wholesome option perfect for any meal. Packed with a medley of celery, carrots, peppers, nuts, and cheese, it provides a satisfying mix of textures and tastes. Baked to golden perfection, this dish is equally delightful served warm or cold.
— Constant Cookbook
Ingredients
- 200g celery, rinsed
- 300g carrots, peeled
- 1 onion, peeled
- 2 red peppers, deseeded
- Small handful fresh parsley
- 75g mixed nuts (try cashews, pecans and hazelnuts, but any nuts will do)
- 75g cheddar cheese, grated
- 100g Flahavan's Coarse Cut Oatmeal
- 3 tbsp sundried tomato paste
- 100g plain flour
- Salt and ground black pepper
- 3 large eggs
Instructions
- Set the oven to 180°C/gas mark 4. Grease and line a 900g/2lb loaf tin with a double layer of non stick baking parchment. Roughly chop all the vegetables and place in a food processor with the parsley and nuts. Blend until quite finely chopped (or finely chop and grate them instead). Turn the mixture into a bowl and add the cheese, oats, tomato paste and flour. Mix well. Season to taste then stir in the eggs. Place in the baking tin and bake for 50 - 60 minutes until just firm to the touch. Leave to cool for 10 minutes then turn out of the tin. Serve sliced, hot or cold
Yield
Serves 6
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