Kirly Sues Kitchen

Creamy Nut and Almond Roast

Nut Roast


8 oz (225g) onion
1 garlic clove
4 tsp olive oil
4 oz (125g) carrot
4 oz (125) cashew nuts
4 tsp tomato paste
4 oz (125g) red pepper
4oz (125g) yellow pepper
2 oz (60g) celery
6 oz (175g) courgettes
4 oz (125g) almonds
3/4 tsp rosemary
3/4 tsp dried thyme
all purpose seasoning
salt and pepper

Preparation Method

Finely dice the onion and crush the garlic clove. Place in a saucepan with 2 teaspoons of the olive oil and cook them in the oil until the onion begins to soften. Grate the carrot and add to the pan and add 1 tablespoon of all purpose seasoning Cover with a lid and continue to cook the vegetables gently until the carrot and onion are soft.
Place the carrot and onion in a food processor with the cashew nuts and tomato paste and process until quite smooth. If you do not have a food processor, mash the veg and use ground almonds instead of the cashews.
Roughly chop the almonds. Finely dice the red and yellow pepper and celery and grate the courgettes. Place the pepper and celery in a saucepan with 2 tsps of olive oil and cook them in the oil for a few minutes. Add the courgettes and continue to cook the veg until they begin to soften.
Add the herbs to the pan along with the processed carrot and onion mixture and the almonds. Mix well and season with salt and pepper. Place in a greased 2 lb (900g) loaf tin and bake in a preheated 180C/350F/gas mark 4 oven for 3/4-1 hour or until golden brown. The centre should still feel soft to touch.

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