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Classic nut roast

Recipe from: 6/5/2002 12:00:00 AM
Ingredients 14
Servings 6


  • 15 ml olive oil
  • 1 onion, peeled and chopped
  • 2 garlic cloves, crushed
  • 125 g mushrooms, chopped
  • 10 ml plain flour
  • 315 ml mushroom or vegetable stock
  • 375 ml nuts, finely chopped
  • 500 ml fresh wholewheat breadcrumbs
  • 30 ml soy sauce
  • 2 ml dried rosemary
  • salt and freshly ground black pepper
  • 90 ml dried wholewheat breadcrumbs
  • 90 ml oil
  • onion marmalade or spicy tomato sauce, to serve


Heat oven to 190 °C.
Heat oil in a large saucepan, add onion and garlic and fry gently for 5 minutes.
Add mushrooms and fry for a further 5 minutes.
Sprinkle flour on top and stir well, then pour in stock and bring to the boil, stirring all the time.
Let the mixture simmer for 2 to 3 minutes, then remove from the heat.
Stir in nuts, fresh breadcrumbs, soy sauce and rosemary, then season to taste.
Turn the mixture out onto a board sprinkled with dried breadcrumbs, soy sauce and, using your hands, form into a loaf shape.
Roll out the loaf in the flour or crumbs so that it is coated all over.
Put oil into a roasting and heat in oven for a few minutes.
Put nut loaf into the tin and turn to coat all over with the hot oil.
Put it back in the oven for 40 to 45 minutes, until crisp, spooning some of the oil over the top of the loaf after 30 minutes.
Cut into thick slices and serve with onion marmalade or a spicy tomato sauce.

Read more on: bake  |  shallow-fry

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