This nut roast is packed full of protein and goodness, with no added sugar and is 100 percent tasty. It's made with a mixture of walnuts, pecans, hazelnuts, and cashews to create a flavorsome, moist, and textured entrée. A seasonal cranberry orange compote is complementary to this festive dish. This would be the perfect dish to serve up for your holiday dinner along with seasonal vegetables.
Nut Roast With Cranberry Orange Compote [Vegan, Gluten-Free]
For the Loaf:
- 1 1/2 tablespoons light olive oil
- 1 red onion, chopped
- 2 teaspoons marmite (yeast extract) in 1/4 pint of hot water
- 2 teaspoons ground almonds
- 3.5 ounces gluten-free bread crumbs
- 7 ounces chopped mixed nuts (walnuts, hazelnuts, cashews, pecans, etc...)
- 1/4 teaspoon of cayenne pepper
- 1/2 teaspoon of oregano
- A pinch of salt and pepper
- 1/4 teaspoon of chili flakes
For the Cranberry Orange Compote:
- 1 1/2 cups fresh cranberries
- Juice and zest of 1 orange
- 1 tablespoon of maple syrup
To Make the Nut Roast:
- Preheat your oven to 355°F and line a loaf tin with grease-proof paper.
- Pour the oil into a frying pan/wok and gently heat up. Add in the chopped onion and sauté until golden brown. This will take around 5 minutes.
- When the onions are golden brown, pour them into a mixing bowl and add the rest of the ingredients. Mix thoroughly with a spoon.
- Spoon the mixture into your lined loaf tin, making sure to get into the edges.
- Pop your nut roast into the heated oven for around 25 minutes. Check after 20 minutes to make sure it's not burning.
- Once your nut roast if fully cooked, carefully remove from the oven and cut into slices and serve with vegetables and roast potatoes.
- This nut roast can be kept frozen but will have to be fully thawed before cooking again.
To Make the Cranberry Orange Compote:
- Place the cranberries, maple syrup, orange juice, and zest into a saucepan.
- Heat on low for around 20-25 minutes. Keep string to prevent the compote sticking, add water as necessary.
- Veggie Loaf