Nut Roast Recipe (Wheat/Gluten Free)
I fancied a roast the other day and since none of us in our household eat meat, I decided to grab something from the vegetarian freezer section in the local supermarket. However, while trawling through the ingredient lists of the so-called ‘nut roasts’ I found that they were mainly made of vegetables (carrots onions etc) none of them were ‘gluten-free’ as they all contained wheat as a binding agent and they hardly had any nuts in them anyway. So when I got home, I emptied the cupboards and made my own out of ‘whatever I could find’. It turned out so good that my wife wanted the recipe and she now demands that I make it as Christmas time. So here it is Mrs C
Ingredients serves 4-6
100g Cashew Nuts
50g Porridge Oats
50g Chick Pea / Gram Flour
Generous Serving of Ground Black Pepper
250ml Vegetable Stock
1 Grated Carrot
1/2 Grated Onion
1 Grated Stick of Celery
Splash of Olive Oil
Pop the nuts in a blender for a few seconds to break them up.
Repeat for the porridge oats to make them into a powder.
Combine all the dry ingredients.
Grate in the carrots, onion and celery.
Add the stock (it will look wet but don’t worry).
Leave to stand for 1/2 hour to firm-up.
Grease a cake tin with the olive oil.
Evenly lay the mixture in the tin.
Bake @ 150c for about an hour.
Remove from oven, leave to stand for 15 mins before cutting and serving.
And For a Really Nice Gravy
Finely chop the other half of the onion and lightly fry in olive oil.
Add a few finely chopped mushrooms.
Add about 50g passata or tomato puree.
Mix in your favourite gravy powder and water according to taste.