Nut roast with mushroom sauce
Here's a meat-free option for Christmas Day dinner, a delicious nut roast. This recipe is full of flavour and goodness, it'll appeal to all tastes and diets.
SERVES8
TIME TO MAKE2+ hours
MEAL TYPEDinner
TIME TO MAKE2+ hours
MEAL TYPEDinner
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Method
Nut roast
- Preheat oven to 225°C
- Place carrots and onions in a large roasting tray and coat with oil
- Roast in oven for approximately 30 minutes, stirring occasionally until browned and soft
- Remove from oven and allow to cool
- Turn oven down to 180°C
- Place cashews on a baking tray and toast in oven for approximately 10 minutes or until light brown
- Remove from oven and allow to cool
- Place the bread in a food processor and blend until it forms coarse breadcrumbs
- Add cashews and continue to blend until chopped finely then place mixture in a bowl
- Add roasted carrots, onions, coriander, paprika, pepper, miso and water to food processor and blend until almost smooth
- Add to the crumb mixture along with raisins and mix until well combined
- Line a loaf tin with baking paper and press in the mixture
- Bake for approximately 45 minutes or until browned and hot through
- Remove from oven and turn out of the loaf tin
- Cool for at least 5-10 minutes before slicing.
Mushroom sauce
- Heat oil in a saucepan over a low heat and add onion
- Cook until soft and light brown
- Add mushrooms and garlic and continue to cook until mushrooms are soft
- Add remaining ingredients and bring to a gentle simmer. Cook for approximately 10-15 minutes then remove from heat
- Blend until smooth.
Tip
This recipe can easily be made vegan by ensuring the bread is vegan and that the miso paste is miso only and not with dashi added.
- Nut roast
- 2carrots, peeled and diced
- 2onions, peeled and diced
- 1 tbspoil
- 1 1/2 cupscashews
- 4slices wholegrain or wholemeal bread
- 1 tspground coriander
- 1 tsppaprika
- 1/4 tsppepper
- 1 tbspmiso paste
- 1/2 cupwater
- 1/4 cupraisins
- Mushroom sauce
- 1 tbspoil
- 1onion, finely diced
- 4 cupschopped mushrooms
- 2 clovesgarlic, crushed
- 1 tbspmiso paste
- 2 cupswater
- 1 tspsoy sauce
Per serve
- Energy1164kJ
- Total Fat17.2g
- Saturated Fat2.8g
- Total Carbohydrate27.2g
- Sugars9.2g
- Dietary Fibre4.8g
- Protein8.5g
- Sodium168mg
Method
Nut roast
- Preheat oven to 225°C
- Place carrots and onions in a large roasting tray and coat with oil
- Roast in oven for approximately 30 minutes, stirring occasionally until browned and soft
- Remove from oven and allow to cool
- Turn oven down to 180°C
- Place cashews on a baking tray and toast in oven for approximately 10 minutes or until light brown
- Remove from oven and allow to cool
- Place the bread in a food processor and blend until it forms coarse breadcrumbs
- Add cashews and continue to blend until chopped finely then place mixture in a bowl
- Add roasted carrots, onions, coriander, paprika, pepper, miso and water to food processor and blend until almost smooth
- Add to the crumb mixture along with raisins and mix until well combined
- Line a loaf tin with baking paper and press in the mixture
- Bake for approximately 45 minutes or until browned and hot through
- Remove from oven and turn out of the loaf tin
- Cool for at least 5-10 minutes before slicing.
Mushroom sauce
- Heat oil in a saucepan over a low heat and add onion
- Cook until soft and light brown
- Add mushrooms and garlic and continue to cook until mushrooms are soft
- Add remaining ingredients and bring to a gentle simmer. Cook for approximately 10-15 minutes then remove from heat
- Blend until smooth.
Tip
This recipe can easily be made vegan by ensuring the bread is vegan and that the miso paste is miso only and not with dashi added.
Ingredients
- Nut roast
- 2carrots, peeled and diced
- 2onions, peeled and diced
- 1 tbspoil
- 1 1/2 cupscashews
- 4slices wholegrain or wholemeal bread
- 1 tspground coriander
- 1 tsppaprika
- 1/4 tsppepper
- 1 tbspmiso paste
- 1/2 cupwater
- 1/4 cupraisins
- Mushroom sauce
- 1 tbspoil
- 1onion, finely diced
- 4 cupschopped mushrooms
- 2 clovesgarlic, crushed
- 1 tbspmiso paste
- 2 cupswater
- 1 tspsoy sauce
Ingredients
- Nut roast
- 2carrots, peeled and diced
- 2onions, peeled and diced
- 1 tbspoil
- 1 1/2 cupscashews
- 4slices wholegrain or wholemeal bread
- 1 tspground coriander
- 1 tsppaprika
- 1/4 tsppepper
- 1 tbspmiso paste
- 1/2 cupwater
- 1/4 cupraisins
- Mushroom sauce
- 1 tbspoil
- 1onion, finely diced
- 4 cupschopped mushrooms
- 2 clovesgarlic, crushed
- 1 tbspmiso paste
- 2 cupswater
- 1 tspsoy sauce
Nutrition Facts
Per serve
- Energy1164kJ
- Total Fat17.2g
- Saturated Fat2.8g
- Total Carbohydrate27.2g
- Sugars9.2g
- Dietary Fibre4.8g
- Protein8.5g
- Sodium168mg
Method
Nut roast
- Preheat oven to 225°C
- Place carrots and onions in a large roasting tray and coat with oil
- Roast in oven for approximately 30 minutes, stirring occasionally until browned and soft
- Remove from oven and allow to cool
- Turn oven down to 180°C
- Place cashews on a baking tray and toast in oven for approximately 10 minutes or until light brown
- Remove from oven and allow to cool
- Place the bread in a food processor and blend until it forms coarse breadcrumbs
- Add cashews and continue to blend until chopped finely then place mixture in a bowl
- Add roasted carrots, onions, coriander, paprika, pepper, miso and water to food processor and blend until almost smooth
- Add to the crumb mixture along with raisins and mix until well combined
- Line a loaf tin with baking paper and press in the mixture
- Bake for approximately 45 minutes or until browned and hot through
- Remove from oven and turn out of the loaf tin
- Cool for at least 5-10 minutes before slicing.
Mushroom sauce
- Heat oil in a saucepan over a low heat and add onion
- Cook until soft and light brown
- Add mushrooms and garlic and continue to cook until mushrooms are soft
- Add remaining ingredients and bring to a gentle simmer. Cook for approximately 10-15 minutes then remove from heat
- Blend until smooth.
Tip
This recipe can easily be made vegan by ensuring the bread is vegan and that the miso paste is miso only and not with dashi added.
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