I've been making nut roasts for six or so years now and from time to time I change parts of the original recipe and look up new ideas.
In all the variations this is the best one I have come across. With it containing a grain (rice) and nuts it is automatically a complete protein meal and then the addition of organic non gmo silken tofu you really do have yourself a protein packed meal.
You can make it as one big roast or make smaller versions or as I did in the main picture make them into patties. In the picture below I served the nut roast at a chrissy gathering yesterday with sautéed collard greens and roast capsicum sauce. Both recipes are below the nut roast.
Try this out, impress your fam and friends and make double portion cause it lends well to freezing. Happy plant based eating this holiday season!! More festive recipes to come in the following days leading up to the 25th.
Nut roast with sautéed collard greens and roast capsicum sauce
6 large mushrooms sliced thinly
1 onion diced finely (optional)
oil to fry the onion and mushrooms
2 cups of nuts and 1 cup of seeds- i used a combination of almonds cashews, walnuts, hazelnuts and sunflower seeds (if you want a nut free version just use 3 cups of sunflower and pepita seeds)
1 tbsp fresh thyme chopped fine
1 tbsp fresh sage chopped fine
1 large handful of parsley chopped fine
5 tbsp Aussie chia seeds
15 tbsp water
2 cups cooked brown rice
1 small block non gmo silken tofu.
1 tbsp gluten free tamari
juice of half a large lemon a good 15 or so grinds of fresh pepper salt to taste
Fry the onion in oil until almost translucent, place in large mixing bowl. Fry the mushrooms on both sides for a minute each side. Reserve half of them and the rest cut into small pieces and place in the mixing bowl. Place the nuts and seeds in a food processor and chop until fine. Mix the chia seeds with the water and let swell for 5 or so minutes. Place the silken tofu and swollen chia seeds in a food processor and combine for a few minutes. Put the silken tofu, chia mixture in the bowl with the rest of the ingredients except for the reserved mushrooms. Mix well and then line a loaf tin with paper and place the rest of the mushrooms on the paper in any fashion you like. Spoon in the nut muxture and press down. Bake in a 180 C oven for 45 minutes or until set.
Roast Capsicum Sauce
2 red capsicums
2 tbs good quality olive oil
3 tsp balsamic vinegar
salt to taste
Place the whole washed capsicums in a 180 C oven and cook for 30 minutes or until capsicums are soft. Take them out of the oven and place in a bowl cover with a plate. Once the capsicum in cool take the skins off and deseed them. Place in a food processor or blender with the rest of the ingredients and blend until you have a nice smooth sauce
Sauteed Collard Greens
1 large bunch collard greens
2 small cloves garlic
a few pinches salt
good quality olive oil squeeze of lemon
Wash the collard greens well. Take the leaves from the stem and shred as fine as you can. Place the oil in a frying pan or wok and cook the garlic for a few minutes. Add the shredded collard greens and cook for 10 minutes or until it just turns from a vibrant green to a dull green. You can put a lid on the wok or frying pan at this stage. Once cooked to your liking squeeze on the lemon juice and serve.