NUT ROAST
Bake a satisfying vegetarian loaf with lentils, chestnut mushrooms and cheese to go with all the classic roast dinner trimmings.
Provided by Good Food team
Categories Dinner, Main course
Time 1h35m
Number Of Ingredients 22
Steps:
- Heat the oven to 180C/ fan 160C/ gas 4 and line the base and sides of a 1.5 litre loaf tin with parchment paper.
- Heat 1 tbsp olive oil and 15g butter in a large frying pan and cook 1 finely chopped large onion and 2 finely chopped celery sticks for about 5 mins until beginning to soften.
- Stir in 2 finely chopped garlic cloves and 200g finely chopped chestnut mushrooms and cook for a further 10 mins.
- Stir in 1 finely diced red pepper and 1 grated carrot and cook for about 3 mins then add 1 tsp dried oregano and 1 tsp smoked paprika and cook for just a minute.
- Add 100g red lentils and 2 tbsp tomato purée and cook for about 1 min, then add 300ml vegetable stock and simmer over a very gentle heat until all the liquid has been absorbed and the mixture is fairly dry. This should take about 25 minutes. Set aside to cool.
- Finally, stir in 100g fresh breadcrumbs, 150g chopped mixed nuts, 3 lightly beaten large eggs, 100g grated mature cheddar, a handful of finely chopped flat-leaf parsley and a pinch of salt and some ground black pepper.
- Stir to mix well then spoon the mixture into the prepared tin and press down the surface.
- Cover with foil and bake for 30 mins, then remove the foil and bake for a further 20 mins until firm when pressed gently.
- Meanwhile, to make the sauce, heat 2 tbsp extra virgin olive oil very gently then add 2 finely sliced garlic cloves and 1 rosemary sprig and heat without colouring.
- Pour in 400ml passata and add a pinch of salt and some ground black pepper. Simmer gently for just 15 mins.
- Allow the loaf to cool in the tin for about 10 mins then turn out onto a serving board or plate. Remove the baking paper and cut into slices and serve with a little of the tomato sauce.
- To make a vegan nut roast, use an extra tbsp of oil in place of butter, no cheese and 3 tbsp egg replacer. Bake your nut roast for 1 hour. The loaf will still be soft in the middle after cooking.
- It can be cooked in advance and then chilled, sliced and reheated to make it easier to serve.
Nutrition Facts : Calories 816 calories, Fat 52 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 17 grams sugar, Fiber 11 grams fiber, Protein 31 grams protein, Sodium 1.5 milligram of sodium
NUT LOAF SUPREME
This is a gluten-free favorite at retreats year around. Try this warm with onion gravy, mashed rutabaga, and sauteed green beans.
Provided by MooninAries Awakening
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 1h50m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Butter a 9x5-inch loaf pan.
- Put walnuts and pecans in a resealable bag and seal; crush nuts using a rolling pin.
- Heat olive oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is translucent, about 3 minutes. Add mushrooms, marjoram, sage, and thyme; cook and stir until mushrooms are golden, about 5 minutes. Transfer mushroom mixture to a large bowl.
- Stir crushed walnut mixture, Swiss cheese, wild rice, cottage cheese, eggs, parsley, salt, and pepper into mushroom mixture until evenly mixed. Pour mixture into the prepared loaf pan.
- Bake in the preheated oven until loaf is golden brown, about 1 hour. Let loaf cool in pan for about 20 minutes before inverting pan and removing loaf.
Nutrition Facts : Calories 472.7 calories, Carbohydrate 15.6 g, Cholesterol 136.3 mg, Fat 36.8 g, Fiber 3.1 g, Protein 23.8 g, SaturatedFat 11.3 g, Sodium 525 mg, Sugar 2.6 g
SOUR CREAM CHOCOLATE CHIP NUT LOAF
At any point during the 1980s, you could've opened the middle pantry drawer in our kitchen and discovered a treasure trove of baked goods from our supermarket's Entenmann's display: fudge-frosted doughnuts, mini chocolate chip cookies, thick-glazed cupcakes. My father had--and still has--an epic sweet tooth that deserves a three-hundred-page volume all to itself. The king of the drawer, though, was the Sour Cream Chocolate Chip Nut Loaf, because it only made rare appearances at the supermarket, and, much to our dismay, eventually disappeared from shelves across the country. (We never did find out why.) My father and I were the biggest fans of the loaf, and in the twenty-five years since I've seen it, I don't think I've ever walked by the Entenmann's section without secretly hoping I'll spy one amid the doughnut holes and crumb cakes. Until then, I have this homemade version, which comes about as close as you can get.
Provided by Food Network
Categories dessert
Time 1h15m
Yield 1 loaf
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F. Butter a 9-by-5-inch standard loaf pan.
- Make the cinnamon sugar: In a small bowl, mix together the sugar and cinnamon
- Make the batter: In a large bowl, using an electric mixer at medium speed, beat the eggs until frothy, about 3 minutes. Add the sugar and vanilla, beating until smooth. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the melted butter and sour cream to the egg-and-sugar mixture; beat until well combined. At low speed, add the dry mixture to the wet mixture a spoonful at a time, beating just until smooth. Fold in the chocolate chips.
- Spread half of the batter in the prepared pan and sprinkle evenly with about two-thirds of the cinnamon sugar. Sprinkle with the walnuts. Top with the remaining batter, spreading evenly, then sprinkle with the remaining cinnamon sugar.
- Bake for 50 to 55 minutes or until a knife or skewer inserted in the center comes out clean.
DATE WALNUT LOAF
This is the date loaf I've been making for years, originally found in a FiveRoses cookbook, I think. I like to spread a little butter on slices of it and have it with tea.
Provided by Lennie
Categories Quick Breads
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350F; spray a loaf pan with nonstick baking spray like Pam, and set aside.
- In a small bowl or measuring cup, pour boiling water over baking soda so that soda dissolves.
- Place dates in a mixing bowl and pour water/soda mixture over dates; let cool.
- In a small bowl, stir together the flour, baking powder and salt; set aside.
- In a different bowl, beat the egg with an electric mixer, then slowly add the brown sugar, beating well after each addition.
- To the egg/sugar mixture, add cooled date mixture, toasted nuts and vanilla; mix well.
- Stir in the dry ingredients.
- Now, add the melted butter and mix well.
- Pour this mixture into the prepared pan and bake in preheated oven for approximately 55 minutes, or until loaf tests done.
- Let cool 10 minutes before removing from pan, then cool completely on a rack.
LAURI'S YUMMY NUT BREAD
This recipe for nut bread has been handed down from my grandmother and is sooo delicious. It's easy to make and everyone who tries it always asked for the recipe. For best results, mix with a wooden spoon, not with an electric mixer. It will overmix and become tough.
Provided by Lauri J
Categories Bread Quick Bread Recipes
Time 1h5m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pas.
- In a large bowl, stir together the sugar, eggs, vegetable oil and vanilla until smooth using a wooden spoon. Combine the flour, baking soda, salt and cinnamon; stir into the sugar mixture alternately with the buttermilk just until mixed. Stir in the walnuts. Divide the batter evenly between the two pans.
- Bake for 55 minutes in the preheated oven, until a toothpick inserted into the crown comes out clean. Allow the bread to cool for about 10 minutes before removing from the pans, and wrap in aluminum foil.
Nutrition Facts : Calories 198 calories, Carbohydrate 34.4 g, Cholesterol 16.3 mg, Fat 5.2 g, Fiber 0.9 g, Protein 4.1 g, SaturatedFat 0.8 g, Sodium 229.6 mg, Sugar 17.9 g
CHEESE AND NUT LOAF
A favorite of photographer Vicki Pearson's, this dish can made with leftover brown rice. Use leftovers for tasty sandwiches.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Number Of Ingredients 17
Steps:
- Heat oven to 350 degrees. Butter a 9 1/2-by-4 1/2-by-2 1/2-inch loaf pan, line bottom with parchment paper, and butter again; set aside. Place dried porcini in a small bowl; add boiling water to cover. Let soak 20 minutes; drain, finely chop, and set aside.
- Toast walnuts and cashews on a baking sheet until lightly browned and fragrant, about 10 minutes. Let cool. Finely chop with a sharp knife, or in the bowl of a food processor, set aside. Increase oven heat to 375 degrees.
- Melt butter in a saute pan over medium heat. Add onion and garlic; cook until translucent, about 3 minutes. Add shiitake mushrooms and the reserved porcini; cook, stirring constantly, until all the mushrooms are golden, about 5 minutes. Transfer to a large bowl. Stir in rice, the toasted nuts, parsley, marjoram, thyme, sage, eggs, Gruyere, cottage cheese, salt, and pepper.
- Pour mixture into prepared pan, and bake until golden brown and firm to the touch, about 1 hour. Let cool in pan 20 minutes, then invert loaf, and remove from pan. Serve hot or warm, garnished with sage leaves.
CRUNCHY VEGETARIAN NUT LOAF
This nut loaf can be served hot for dinner and the leftovers are delicious, cold the next day. If you don't have a non-stick loaf tin then use an ordinary loaf tin but line it with grease-proof paper first. I serve this on vegetarian night and even the meatlovers in the family enjoy it.
Provided by An_Net
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook celery, onion and garlic in oil for 5 minutes.
- Transfer to a bowl and add remaining ingredients.
- Grease a non-stick loaf tin and spoon mixture into the tin. Bake at 180 degrees celsius (350 degrees fahrenheit) for 35 - 40 minutes or till firm.
Nutrition Facts : Calories 347.4, Fat 23.2, SaturatedFat 3.9, Cholesterol 162.6, Sodium 292.7, Carbohydrate 23.8, Fiber 4.4, Sugar 5.1, Protein 14.3
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