GF (and the best ever) Nut Roast

January 16, 2018

 

 

This is a dish I have wanted to pay homage to, ever since...I can no longer even remember. My mum has been making this for years and everyone has been telling her to sell it for just as long because it is simply the tastiest nut roast in existence, and as someone who spent around 30 years being mostly vegetarian, I have sampled my fair share. My mum kindly made this gluten free for me by replacing the breadcrumbs with a combination of millet and quinoa- genius! It's not entirely candida friendly because cashews, while being the tastiest for a nut roast, are unfortunately one of the moldiest variety of nuts but you could always try the soaking in lemon and water trick the night before and always store your nuts in the fridge!

 

Ingredients

250g cashew nuts (pieces are cheaper)

30g millet (uncooked) and 30g quinoa (uncooked) OR 60-100g of regular breadcrumbs

2 red onions (diced)

1 garlic (minced)

2 medium carrots (grated)

1 large courgette (grated)

1.5 red peppers (diced)

6 stalks of thyme- use the leaves only

1 tsp marjoram

1 tsp oregano

1 tbsp avocado oil

 

Instructions

1. Preheat oven to 180c, then roast the cashews/ cashew pieces in a tray for 12 minutes, giving them a little shake once or twice and cook until they are a golden brown. Blend the nuts to a chunky powder

2. Cook the millet and quinoa according to instructions

3. Heat the avocado oil in a large skillet, saute the onions on a medium heat for 5 minutes until soft, add the rest of the prepared vegetables including the garlic and saute for a further 10-15 minutes. Stir in the herbs. Add a little water if necessary.

4. Stir in the blended nuts and millet quinoa blend

5. You should have a consistency suitable for: packing into halves of peppers (which I then drown in homemade pasta sauce and bake for 20 minutes)/ shaping into patties to then bake or fry or for cooking as a whole loaf for 40 minutes or as my mum likes to do, slather a layer of puff pastry with nut roast, add a layer of spinach, one layer of mashed butternut squash and finally garlic Boursin to then make into a roly-poly and bake to golden (but not GF) perfection.

 

 

 

 

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