Sunday Lunch

When I first gave up eating meat on New Year’s Day 1986, standard vegetarian fayre was a nut roast – or if you were eating alone, a nut cutlet. Over the past 20 years or so vegetarian food has come a long way with books such as SImon Hopkinson’s wonderful Vegetarian Option or Terre a Terre’s new book but sometimes, particularly after a long cold weekend when Spurs could only manage a draw away at Birmingham, a nut roast with gravy and all the trimmings does just the trick.

This one was a little experimental, made with items from the bottom of the fridge that had started to look a little beyond their best.

I fried a chopped onion, a grated carrot and 2 grated courgettes in a little sunflower oil. Sometime it’s nice to add a grated apple too but I didn’t have one. Then added finely chopped mushrooms and a dash of soy sauce. After about 20 minutes of cooking most of the liquid should have gone. If not, cook a little longer. The mixture needs to be fairly dryish.

Allow to cool then mix in about 200g of chopped nuts. You can use anything here. I had about 100g cashews, and 50g each of pine nuts and hazelnuts in the cupboard. Take 2-3 slices of white bread and whiz into breadcrumbs in a blender/processor. Add this to the mixture with salt, pepper and an egg. Mix well then put into a prepared 1lb loaf tin, cover with foil and bake at 200C for an hour or so. Remove the foil and return to oven for another 10-15 minutes until browned on top. Then remove from oven, leave for 5 minutes before turning out.

Slice and serve with roast potatoes, beetroot and turnips (yes I had some turnips), something green and gravy. I had some brussel sprouts from the allotment and some runner beans I had perpared and frozen at the end of the Summer.

Left over roast can be sliced and put cold into sandwiches (great with Branston pickle) or fried into nut burgers


One Comment Add yours

  1. Anonymous says:

    Just made this with my fridge remains – shallot, leek, carrot, mushroom, walnuts, almonds and hazelnuts. Put into small terrine dishes. Worked really well – thanks!

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