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Vegetable, almond & brazil nut roast
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25g butter, plus extra for greasing
2 small onions, chopped
3-4 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
½ x 25g pack basil, leaves only, chopped
1 tsp table salt
½ tsp coarsely ground black pepper
Redcurrant sprigs and basil, to garnish (optional)
1. 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).
2. 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.
3. Remove from the heat, leave to cool for a couple of minutes, then stir in all remaining ingredients.
4. 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.
Typical values per serving:
This recipe was first published in December 2016.