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Nut roast

by Christina Julia

Nut roast

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 garlic cloves, crushed
  • 275g/10oz mushroom caps, wiped with damp kitchen paper and finely chopped
  • 200g/7oz raw cashew nuts
  • 200g/7oz Brazil nuts
  • 100g/4oz Cheddar cheese, grated
  • 25g/1oz Parmesan cheese,freshly grated
  • 1 egg, lightly beaten
  • 2 tablespoons chopped fresh chives
  • 75g/3oz fresh wholemeal breadcrumbs
  • salt and freshly ground black pepper


  • Grease a 14 x 21cm/51/2 x 81/2 in loaf tin, and line the bottom with
    baking parchment.
  • Heat the oil in a frying pan over a medium heat, and add the onion,
    garlic and mushrooms. Sweat until soft, then cool.
  • Process the nuts in a blender or food processor until finely chopped.
  • Preheat the oven to 180°C/350°F/Gas mark 4.
  • Combine the cooled mushrooms, chopped nuts, Cheddar, Parmesan,
    egg, chives and breadcrumbs in a bowl. Mix well and season with salt
    and pepper.
  • Press the mixture into the loaf tin, and bake for 45 minutes or until firm.
    Remove from the oven and leave in the tin for 5 minutes, then turn out
    and cut into slices. Serve hot with potatoes.

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