nut roast

nut roast with bubble and squeak



Ingredients




For the nut roast

Oven: Pre-heat to gas mark 5

Tablespoon of oil for frying
4 small onions, chopped (320g)
2 teaspoons garlic
50g SR flour
200 ml vegetable stock (or water)
200 g finely chopped peanuts
50g chopped walnuts
400g tin of kidney beans
175 g breadcrumbs
100ml liquid from a jar of sweet red peppers if you have one, or a splash of wine vinegar/balsamic vinegar if not
dessertspoon dried oregano
Salt and pepper to taste

For the bubble and squeak

320g carrots
800g potato

Method




nut roast

Stew the onion in the oil for about five minutes or until soft. Add the garlic. Cook for a few more minutes. Sprinkle the flour on top. Stir well. Add the stock or water, stirring all the time. Bring the mixture to the boil, and simmer slowly for two or three minutes. Lightly crush the kidney beans so that about half of them are crushed or halved, and add these to your mix. Stir in the nuts, breadcrumbs, herbs and seasoning. Spoon the mix into a 2lb loaf tin, greased. Bake for 25 mins


Bubble and squeak

Cut potato and carrot into inch cubes and boil for 15-20 mins until tender, don’t peel the potato, just wash it. Drain and mash coarsely (bits of carrot still visible). Shape into burger shaped patties about 2 cm thick, and fry in a non-stick pan until the top and bottoms are crispy.

comments



"We had the nut roast for lunch today. I was a bit apprehensive, as it's something we eat quite often, and when I told DH we were having it made with a different recipe today he said "But I like your nut roast." Anyway I persevered, and I'm glad I did - we both thought it was delicious. Had I not burnt the top slightly it would have been a 10 out of 10. I followed the recipe exactly, other than omitting the garlic, as I didn't have any. I made the stock with yeast extract, which gave a lovely savoury flavour, and served it quite simply, with new potatoes and some home grown salad. We ate in the garden and it was a perfect lunch for such a hot day." - L.M.

nutritional information



This recipe contains per meal (including side dishes):
(K)calories- 872
protein (g)- 32
fat (g)-44
sat fat (g)- 6.93
carb (g)- 87
5 a day portions- 2
fibre (g)- 16
salt (g)- 0
calcium (mg)- 186
iron (mg)- 5

















The salt value excludes any you have added yourself, as each family's tastes will differ