Veggie Recipes

Spinach and Mushroom Nut Roast

This Sunday I thought I’d attempt a spinach and mushroom nut roast, based on my previous versions of nut roasts, and some ideas from the great idea-pool that is the internet. And, great news, it was yummy! So I thought I’d share it with you so you can all enjoy it too. 
This is a relatively easy recipe to follow, and with about 30 mins preparation time and then an hour in the oven, it’s not too time consuming either. 

Ingredients:

– 250 grams of unsalted mixed nuts
– 50 grams of unsalted cashew nuts
– 1 Tin chopped tomatoes
– 1 Egg
– 100 grams cheese of your choice (I just used medium cheddar)
– 1 and a half carrots
– 3 Cloves of garlic
– Half a punnet of mushrooms
– 200 grams of spinach
– Salt
– Pepper
– Sage
– Parsley
– Mint

Preheat the oven to 200 degrees, or gas mark 6.

I started with the roast potatoes as I knew they would take the longest. In order to get them soft in the middle and crunchy on the outside – like all good roast potatoes should be – I peeled them, part boiled them, then tossed them in a colander to rough up the outsides. I then put them in a baking tray with oil, plenty of salt, and a generous helping of mixed herbs. Then into the oven they went! 
Once the potatoes were sorted I moved onto the nut roast.

To start, blanch the spinach. For those of you that don’t know this means popping it into a saucepan of boiling water for approximately one minute, then straining it and putting it into a bowl of cold water to rapidly cool. Once it’s cooled you then strain it again and squeeze out as much extra moisture as you can. Once you’ve done this, chop it up and put it to one side. 
After the spinach it’s time for the nuts. Tip all the nuts, mixed and cashew, into a food processor and blend until they are appear finely chopped. Don’t blend them for too long as you don’t want them to go powdery.

Once the nuts are blended put them to one side and begin prepping your other veggies. Finely chop the onion, garlic, and mushrooms, and grate the carrot and cheese.

Then get yourself a large mixing bowl and tip the nuts, spinach, carrot, cheese, garlic, onion and mushroom into it and stir well. Add some salt, pepper, sage, parsley and mint, and if you like you can add a little veg stock here too, I added some bouillon.

Once you’ve mixed that in then add the tin of chopped tomatoes and 1 beaten egg. Mix this is all together and voila, your nut roast mix is ready.

Grease a bread tin using butter and put your mix into this. Cover the top of the mix with some tin foil or baking paper and put it into the oven. 
Your nut roast will want to bake for approximately an hour, and about half way through remove the lid so that the top can brown and crisp.

At this point check and turn your potatoes.

If you want to do some other veg with it then prepare these and cook closer to the time. I decided to do some broccoli and put this on to boil about 10 minutes before my nut roast was due to come out. 
When it’s all ready, serve it up and feast! 
I hope you’ve enjoyed this recipe, let me know how you got on with it.

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I'm a creative writer with a busy mind living in the quirky town of Stroud. I'm a fast thinker and a true daydreamer, ready to be distracted by pretty much anything at all. On a mission to find ways to live more sustainably, and excited about learning, travelling, and experiencing as much as possible. This is my adventure.

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