Brazil and Walnut Roast
I do love a nut roast, as long as it’s not dry! They’re so quick & simple to make and loaded with protein. Here’s my own personal tried and tested recipe. This is another time saver that can be made in advance. It can also be vegan.
1 cup whole walnuts (soak overnight in water)
1 cup whole brazil nuts (soak overnight in water)
2 large carrots
2 sticks celery
1 red pepper
1/3 cup measure brown breadcrumbs (gluten free is also fine)
2/3 eggs or vegan flaxseed alternative
Salt & Pepper to season
I bunch or small plant of coriander
Olive oil for frying
Prep time 10 – 15 minutes. Serves 6 – 8.
1. Soak the nuts in water overnight for between 12 – 24 hours. I pop then in a glass bowl and into the fridge the day before.
2. Oven on 180 degrees (fan)
3. Trim ends from the carrots, leave peel on if organic, roughly chop carrot, onion, celery and pepper then pop in to a blender. Pulse blend until roughly minced
4. Heat up a tablespoon or two of olive oil, add the mix from the blender and lightly fry until softened.
5. While this is cooking blend the raw nuts and coriander in the blender together, pulse until smallish pieces. See images. I know there may be coriander haters out there but give this a go. It’s my secret ingredient that totally transforms this roast.
6. Add the nuts to the veg, and stir, add the breadcrumbs, stir, then season with salt and pepper and add the beaten eggs. I start with 2 to see how moist it is & and add an extra if it seems too dry. I used 3 this time. All egg sizes vary! Or add flax seed alternative. See below.
7. To make a flaxseed egg add 1 tablespoon of milled flaxseed to 3 tablespoons of water, mix and leave to sit for 15 minutes.
8. Line a loaf tin with baking parchment, fill with the mix and bake in the oven for around 25 – 30 minutes. Test with a skewer, if the skewer comes out clean it’s done.
9. Serve warm (or cold) with all the trimmings or along-side your roast as an alternative stuffing.
10. Can be made a couple of days in advance and reheated in foil. Or prepped the night before and baked on the day.
a. Before frying the veg mix, add 1 tsp of fennel and cumin seeds to the warm oil to season. Substitute the coriander for fresh thyme or rosemary, or dried oregano. Or your favourite blend of herbs. Curried spices, grated ginger and grated fresh turmeric also work well in this roast, along with some cayenne pepper. The recipe also works without the red pepper.
b. Fill the tin half full with mix, then add a layer of my Cranberry and Clementine Sauce along the centre. Cover with the remainder of the nut roast mix and bake as directed.
c. This recipe can also work without the breadcrumbs. The roast is just more, crumbly.
If you try it let me know, take a pic, share it and tag me!
Season’s Greetings, Peace & Love,
@Zoe.Swan over on The Gram