bread and muesli to give it the time it needed. I ended up grabbing it from the oven and taking it in the car while still hot in the tin. But it was still delicious.
It was the first really warm day of spring with the sort of pleasant balmy night that makes you reluctant to go indoors. Such hot weather only halfway through spring is a little worrying. It might be a hot summer. I might just cope if I have lots of nut roast and salad!
More nut roasts on Green Gourmet Giraffe:
Carrot and feta nut roast
Chocolate nut roast
Golden beetroot nut roast (v)
Parsnip, cranberry and chestnut roast
Stuffed nut roast
Welsh nutroast with laverbread, leeks and cheese (v)
Carrot and smoked cheese nut roast
Adapted from The Vegan Society
1/2 cup hot water
1 tsp vegemite (or other yeast extract)
2 medium carrots, grated
125g smoked cheese, grated
1 1/2 cups nuts coarsely ground (about 200g)
110g breadcrumbs (about 3 ends of a loaf)
2-3 tbsp chopped spring onions or chives
1 tsp seeded mustard
1/2 tsp smoked paprika
1/2 tsp seasoning mix (or salt and pepper and herbs)
Stir vegemite into hot water. Mix with all other ingredients. Spoon into a loaf tin and smooth down. Bake for 30 minutes at 180 C or until golden brown and firm to touch. Best served reheated if you want it to slice neatly.
NOTES: I made this vegan because my cheese was vegan. This nut roast could be made with regular cheddar/tasty cheese by adding a bit more smoked paprika. I used a mountain pepper, salt and herbs seasoning mix. I used baby leeks instead of spring onions or chives because my leeks never grew much. I used cashews, hazelnuts and walnuts for the nuts.
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