Vegetable, almond & Brazil nut roast

Name: Vegetable, almond & Brazil nut roast
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 8
Ingredients: 25 g butter, plus extra for greasing; 2 small onions, chopped; 4 carrots, peeled and coarsely grated; 2 cloves garlic, crushed; 250 g pack chestnut mushrooms, finely chopped; 250 g pouch Tilda Brown Basmati Wholegrain Rice (microwaveable cooked rice); 200 g pack fresh white breadcrumbs; 100 g pack Waitrose Ground Almonds; 100 g pack Waitrose Chopped Almonds; 100 g pack Waitrose Chopped Brazil Nuts; 250 g vegetarian extra mature Cheddar cheese, coarsely grated; 5 large Waitrose British Blacktail Free Range Eggs, beaten; 15 g pack oregano, leaves only, chopped; 25 g pack basil, leaves only, chopped; 1 tsp table salt; ½ tsp Coarsely ground black pepper; Redcurrant sprigs, to garnish (optional); basil, to garish (optional)

If you're looking for a vegetarian take on a festive classic, then look no further. This nut roast is packed with nutty flavours and a variety of textures. Everyone will want a slice!

3 out of 5 stars(1) Rate this recipe

Vegetarian

Serves8
CourseMain meal
Prepare15 mins
Cook1 hr 30 mins
Total time1 hr 45 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

25g butter, plus extra for greasing
2 small onions, chopped
4 carrots, peeled and coarsely grated
2 cloves garlic, crushed
250g pack chestnut mushrooms, finely chopped
250g pouch Tilda Brown Basmati Wholegrain Rice (microwaveable cooked rice)
½ x 200g pack fresh white breadcrumbs
100g pack Waitrose Ground Almonds
100g pack Waitrose Chopped Almonds
100g pack Waitrose Chopped Brazil Nuts
250g vegetarian extra mature Cheddar cheese, coarsely grated
5 large Waitrose British Blacktail Free Range Eggs, beaten
½ x 15g pack oregano, leaves only, chopped
25g pack basil, leaves only, chopped
1 tsp table salt
½ tsp Coarsely ground black pepper
Redcurrant sprigs, to garnish (optional)
basil, to garish (optional)

Method

Preheat the oven to 170°C, gas mark 3. Use a generous amount of butter to grease a 2.1 litre Bundt or savarin tin (22-24cm across and about 10.5cm deep).
Warm the remaining butter in a large saucepan over a low heat. Add the onions, carrots and garlic and cook gently for 5 minutes. Add the mushrooms and cook, stirring frequently, for a further 5-10 minutes until soft.
Remove from the heat, leave to cool for a couple of minutes, then stir in all remaining ingredients.
Spoon into the prepared tin, level the surface and cook for 1 hour 15 minutes or until browned and firm, covering it with foil towards the end of cooking if it becomes too dark. Leave to rest in the tin for 10 minutes then turn out. Garnish with redcurrants and basil if you wish. Serve with all the usual Christmas trimmings or roast accompaniments. Enjoy any leftovers with a salad.