Sainsbury’s have kindly shared this recipe for a gluten free nut roast with me – and given me permission to share it with you!
You may remember that I went to a FreeFrom Christmas dinner at Sainsbury’s HQ recently; this was one of the vegetarian options, and is the invention of Mary from the Sainsbury’s Try Team.
It’s fabulous: moist and tasty. When you read the list of ingredients, you’ll see why… I was amazed to discover that there is no bread at all in this nut roast.
Enjoy! (I plan to).
FreeFrom Nut Roast
Rediscover nut roast with this moist, light, tasty recipe, made without breadcrumbs. Nut roast is the classic vegetarian alternative to the roast dinner, but it doesn’t end there. It’s an excellent dish for entertaining and special occasions, with the added benefit that leftovers are delicious served cold or in sandwiches.
Serves: 4
Make and cook time: 30 minutes preparation plus 1 hour cooking time
85g nuts (eg Sainsbury’s Taste the Difference Marcona almonds), chopped to the size of a pea
255g finely ground nuts (eg Sainsbury’s ground almonds)
300g root vegetables, coarsely grated (eg parsnip, celeriac and carrot)
1 medium onion, very finely chopped
2 x 15ml spoonfuls vegetable oil
2 medium size eggs, beaten
½ x 5ml spoonful white pepper
1 x 5ml spoonful dried thyme
1 x 5ml spoonful salt
You will need: an 850ml capacity loaf tin, lined with non stick baking parchment
1. Preheat oven to 170’C/ Gas 3
2. Gently cook grated vegetables and onion with the oil, in a non stick pan until tender (10-15 mins).
3. Mix cooked vegetables together with all other ingredients. Press mixture into the prepared loaf tin.
4. Bake for approximately 1 hour. Test by inserting a skewer into the nut roast, which should come out clean. Leave the nut roast to stand in the tin for 10 minutes before turning out. Turn onto serving plate. Slice carefully using a sharp serrated carving knife.
Recipe by Mary Scott Morgan (Try Team)
When we ate this, it wasn’t presented in a loaf tin shape, but in more of a jelly-mould shape. Obviously there were more of us to feed, but my point is that you don’t need to be constrained to the loaf tin. Just bear in mind that cooking time might vary.
Photo credit: copyright (c) 123RF Stock Photos
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Yeyy! I loved the nut roast at the dinner, wanted the recipe for myself and woohoo!! Here it is!
It was good, wasn’t it? Had you realised there was no bread in it?
I made this and it worked really well. I only had a selection of different whole nuts in stock so I mixed them together and pulsed some briefly in my mini food processor and blitzed the rest to get the two consistencies of nut in the recipe. I used butternut squash as the veg and Italian oxo cubes instead of herbs, salt and pepper. It tasted great with tomato sauce – just half a tin of chopped toms heated up. This is the kind of recipe you make once and having learned how do it adapt it so you can use leftovers and whatever you have to hand. Try it !
Hi Jimbo – I’m glad you liked it!
I like the idea of using butternut squash; I might try that myself next time.
Found this gluten free recipe recently and decided to have a go. With the ground almonds, used chopped roasted and salted mixed nuts but rinsed to remove excess salt before use. Used grated carrots and parsnips. I cooked this in advance and re-heated before serving. Was slightly dry (probably from reheating) but otherwise very nice. Served with a home-made redcurrant source and a home-made roasted mixed vegetable gravy. Would make again. Next time would maybe use pistachios with almonds (preferred nut flavours), and maybe sweet potatoes (a preferred veg), and courgettes (for moisture and added colour). Was easy enough to make. Thanks for the recipe – it is easily adaptable and a nice gluten free vegetarian/vegan alternative for a roast dinner.