• A Delicious Nut Roast – Perfect for Special Occasions!
• A luxurious vegetarian roast alternative made with Gruyère Cheese and Sun-dried Tomatoes. This dish is best served with braised red cabbage, roast potatoes and all the trimmings! This recipe serves 6 people comfortably.

Organic Whole Wheat Breadcrumbs 1kg (Sussex Wholefoods)

75g breadcrumbs

Organic Mixed Nuts 1kg (Sussex Wholefoods)

250g

Sun Dried Tomatoes, Organic 1kg (Sussex Wholefoods)

50g soaked and finely chopped

Organic Japanese Yaemon Tamari Soya Sauce 150ml (Clearspring)

1 tbsp

Organic Lemon Juice 200ml (Biona)

1 tbsp

Kalamata PDO Extra Virgin Olive Oil 500ml (Minerva)

1 tsp

Yeast Extract 340g (Meridian)

1 tsp

Organic Thyme Leaves 50g (Sussex Wholefoods)

1 tsp

Organic Parsley Leaves 30g (Sussex Wholefoods)

1 tbsp

Other Ingredients

100g Gruyere Cheese

1 Egg

Method

1. Preheat your oven to 190°C (180°c for fan-assisted oven). Grease a loaf tin and set aside.
2.  Soak the tomatoes in some water and leave whilst you prepare the remaining ingredients.
3.  Toast nuts gently under the grill (or in a dry frying pan), taking care not to burn them.
4.  Add the nuts to a blender and blitz very briefly, leaving a mixture of coarse and fine cut pieces. (Blitz whilst the nuts are still warm as they are softer to cut.) Set aside.
5.  Mix the wet ingredients (150ml water, oil, soy sauce, lemon juice and eggs) in a bowl, until the yeast extract has dissolved.
6.  Breadcrumbs can be prepared in the blender. Grate cheese and combine with breadcrumbs, nuts and herbs.
7.  Pour the wet ingredients into the bowl of dry ingredients and mix well, ensuring the liquid coats everything. At this stage the tomatoes can be chopped and added to the mixture. Spread the mixture into the loaf tin.
8.  Place in the middle of the oven and bake for 55 minutes until golden brown and firm. Turn out from tin, slice into even pieces and serve!