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Val's
HAZELNUT AND RED PEPPER ROAST INGREDIENTS 1 onion 4 oz (125g) mushrooms 1 red pepper 2 tbsp milled flax seed soaked in 6 tbsp cold water 1 clove garlic 4 oz (125g) wholemeal breadcrumbs Olive oil for frying Salt and pepper to taste 4 oz (125g) chopped or ground hazelnuts ½ jar Meru Herbs tomato and chilli pesto METHOD 1. Fry chopped onion in olive oil
Big thanks to Val Rudd for sending us her recipe!
2. Add chopped garlic then chopped mushrooms then chopped red pepper. Fry.
“I thought I would send you my newly invented recipe (as of January 2021) for a nut roast, suitable for vegans and vegetarians and meat-eaters who don't mind not eating meat!” - Val
3. Place breadcrumbs in a mixing bowl. Add hazelnuts and all other ingredients.
Top tip: Make twice the above mix. Generously line a loaf tin with foil and put in half of your doublemix. Wrap the foil around so that the top of the loaf is covered i.e. the whole roast is foiled. Place in the freezer and, when completely frozen, remove from the tin. The tin can go back in the cupboard for use while the nut roast remains frozen until needed. Bake defrosted, as above, in the aforementioned tin.
5. Bake at Gas Mark 8 (450°F/230°C) for 35 minutes.
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4. Pour into a greased loaf tin.
Serve in slices with Yorkshire pudding, roast potatoes, vegetarian gravy and vegetables of choice. SHOP HOT CHILLI PESTO
