With two days to go before Christmas I thought I would throw another great vegetarian alternative to make for dinner. I myself have no plans, have declined the offers from family to join them and will be cozy up on my couch in my pyjamas drinking coffee, cuddling my cat and watching cheesy winter/Christmas themed movies.
However as I have my father staying with me and didn’t want to have absolutely nothing to eat on Christmas I decided to prepared a nut roast ahead of time. I actually have a small turkey in my freezer but not sure I will get around to cooking it or not so nut roast was a great alternative to make. It is also perfect as a side dish and pairs well with most traditional Christmas dishes.
I made my nut roast with a variety of nuts but tried to stay “festive” including pecan, walnuts and hazelnuts. You could also use chestnuts if you wish but I did not have any on hand and didn’t feel like going through the process of roasting and peeling them before I could use them.
As a grain I used some basmati rice but recommend brown rice instead. I halved the amount of rice and added in red lentils but this is optional. You could also throw in some vegetables if you like. I kept mine simple with garlic, onions and a small jar of pimento peppers.
To serve I roast up some winter vegetables drizzle in honey and made a simple miso gravy to add balance and flavour to the nut roast.
As you will notice in the recipe I call for 4 egg whites, I have a carton of egg whites so used that for a binder however you could use 2-3 whole eggs instead or to make this completely vegan omit the egg and add the equivalent of two flax eggs.
Whatever, whenever or wherever you are this weekend I hope you are having a wonderful festive time and looking forward a brand new year.
- ⅔ Cup mixed chopped nuts such as walnuts, cashews, hazelnuts and brazil nuts, pumpkin seeds, etc.
- 4 egg whites
- ½ Tsp cayenne pepper
- 1 Tsp of sweet smoked paprika
- 1 Tsp oregano
- Salt and pepper, to taste
- ½ Tbsp balsamic vinegar
- 1 Tbsp olive oil
- 1 Onion, chopped
- 2 Cloves of garlic, chopped
- ½ Cups cooked basmati or brown rice
- ½ Cup cooked red lentils
- Preheat oven to 350°F.
- Line and grease a 9"x5" bread pan.
- Grind nut up to a fine sand like texture, hold back some for larger pieces throughout the loaf and to top.
- Sauté the onion in olive oil until it begins to soften.
- Add the garlic and herbs, and continue to cook. When the onions start to turn golden add balsamic vinegar. Remove from the heat and let cool a little.
- In a large bowl, toss the rice, lentils and nuts together.
- Add the egg whites and onion mixture to the bowl. Stir to combine.
- Fill the loaf pan with the nut mixture pushing down to compact and smooth the top with a spatula
- Bake for about an hour or until the loaf is firm
- Remove from the oven. Rest on a cooling rack for ten minutes, then lift the loaf from the pan using the excess parchment paper or foil. Peel off the parchment or foil and serve on a platter, garnished with chopped nuts.