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Nut loaf with tomato gravy

Nut loaf with tomato gravy

Vegetarian Nut Loaf

Vegetarian Nut Loaf

I like the idea of having a vegetarian main dish, that can be served with sides such as potatoes, that isn’t normally a meat based recipe. For that reason I’m trying to compose the perfect nut roast recipe – not to taste like meatloaf – but to stand alone as a tasty dish. This recipe has a nice flavour, but it didn’t quite hold together as well as I had hoped. Next time I won’t grind the nuts as finely, and I will add less stock – perhaps 3/4 cup instead of 1 cup. Also, I will form it into a thicker, higher loaf. I used a shallow, small cake pan so it was low and wide. Though it did stay nice and moist.

Nut roast:

1 cup breadcrumbs
3 onions, diced
2 cups nuts/sunflower seeds
3 cloves garlic
1 tsp sage
3 cups mushrooms, diced
2 stalks celery
1 tbsp soy sauce
3/4 – 1 cup veg stock (until moist but not too wet)
2 eggs
1. Saute the onion, mushrooms, celery and garlic until soft.
2. Grind or chop the nuts into fine pieces, depending on desired texture. I ground mine quite fine, however next time I will keep some larger pieces.
3. Add 1tbsp soy sauce to the veg stock
4. Combine all ingredients together in a bowl, mix the two eggs together in a separate bowl, then add to the large bowl.
5. Press the mixture into a loaf pan and cover with tin foil.
6. Bake for 30 minutes covered at 190C, then remove tinfoil for final 20 minutes.

Tomato Gravy:

200g tomato paste
1 tbsp flour
1 tbsp sugar
1 tbsp butter
1 sweet onion
2 cups water
salt & pepper

1. Sautee the onion in 1tbsp of butter. Once soft, add the tomato paste, sugar, and water.
2. After it all comes together, puree in blender and then return to saucepan. Add salt and pepper to taste.
3.In a small bowl, mix together the flour with a few spoonfulls of the liquid, to ensure the flour properly mixes into the gravy.
4. Add flour to the gravy, bring to a boil, then reduce heat until ready to serve.

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