I made an EPIC nut roast this Christmas, and figured I’d share the recipe with y’all. You’re welcome.
400g tofu, cut into small squares
1 large onion, finely chopped
3 (or more) cloves of garlic, crushed
½ a red chilli, finely chopped (medium heat)
3 vegetable stock cubes
100ml boiling water
100g mushrooms (whatever variety you like), finely chopped
250g cashews, ground (you can either buy them ground or whizz them round in a blender)
100g chestnuts, halved or crushed
3 eggs, lightly beaten
A few leaves of fresh basil (or 3tsp dried)
Seasoning – salt ‘n’ peppa
Prep the nuts and veg before you do anything else, just the way it says in the ingredients list.
Next add your stock cubes to the boiling water and pour into a pan. Put the onion, garlic and chilli in the pan with the stock and simmer for 10 minutes. When it’s done there should be just enough water to cover most of the onions, top up with more if necessary.
In a large bowl, combine the tofu, butter, mushrooms, cashews, chestnuts, eggs, basil and seasoning (ie. everything else).
Once the stock, onions etc. is ready, stir it into the bowl with the other ingredients. Make sure all ingredients are evenly distributed.
Next, grease a loaf tin with butter and spoon the mixture into it. Cook for 40 minutes at 180°C/350°F/gas mark 5. When you stick a skewer in it should come out clean, otherwise just pop it in for another 10 minutes.
It’s super-duper easy to make (I can’t cook for peanuts, so if I can do it anyone can) and absolutely delicious, so give it a go!