- 3 cups of nuts (cashews, or a mix of cashews, almonds, walnuts, pecans, whatever you prefer) - 3 cups of breadcrumbs (or for gluten free try orgran rice crumbs or gluten free bread) - 2 tbsp flour (or gluten free flour) - 2-3 tsp Fresh or dried herbs such as rosemary and sage - tbsp of margarine, or oil for frying - 1.5 cups boiling water - Vegetable stock cube or power, or tsp of yeast extract such as marmite - salt & pepper to taste Mix of vegetables of your choice, try: - 1 large onion finely chopped - 1 large leek finely sliced or: - 2 medium/large zucchini grated - handfull of mushrooms sliced
Heat the oven to 180ºC. Add the nuts to a food processor and process until finely ground up. Set aside in a bowl. Next add slices of bread to the food processor (any is fine, I often use freya seeded loaf) and process into breadcrumbs. Around 4 - 5 slices will make 3 cups, measure out once processed and add more if needed. Add the breadcrumbs into the bowl with the nuts and also add in the 2 tablespoons of flour, herbs, salt and pepper, and stir to combine. In a large saucepan melt the margarine or add oil and fry the onion first (if using) for a few minutes then add the rest of the chopped/grated vegetables. Cook until soft or around 5 to 10 minutes. Add the vegetable stock or marmite to the 1.5 cups of boiling water and mix. Pour into the saucepan and add in the mix of nuts and breadcrumbs. Stir to combine and take off the heat. Lightly oil a loaf tin, add in the mixture and press down. Cook in the preheated oven for around 40 to 50 minutes. Serve with roast potatoes or mash, fresh steamed greens, and gravy (try orgran gravy mix, available from most supermarkets in the gluten free/organic section). Also great eaten cold the next day!
If using mushrooms then adding as a layer in the middle or the loaf works well. You can also try a similar recipe with different veggies but cook as nut burgers in a pan and serve in a burger bun and with salad.
Source: Hannah Lessells
Adapted from vegan family yule