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My favourite Nut Roast recipe and Vegetarian Gravy recipe

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This is the gorgeous nut roast recipe we pretty much always use at Christmas. I think about changing it, but I can never quite bring myself to do it. It has a layer of tomatoes and parsley in the middle which makes it attractive, extra special and a little bit festive too. The meat eaters always have some as stuffing and since I discovered this gravy it has been the only one we ever make, for veggies and meat eaters alike.

And the day after the nut roast and gravy gets mixed together with leftover veggies in a Boxing Day Pasty.

Hazelnut Roast, the nut roast recipe to end all nut roast recipes

Ingredients

100g/4oz ground hazelnuts (I’ve also done this with cashews too)

100g/4oz wholemeal breadcrumbs

2tbs oil

1 finely chopped onion

2 large carrots, grated

3 sticks of finely chopped celery

1tsp sage

1tsp marmite

1/4 pint of boiling water

tbs soya sauce

1 egg

3 large tomatoes sliced, or a punnet of cherry tomatoes sliced

3 tbsp of chopped parsley

Method

1. Mix together the nuts, sage, thyme and breadcrumbs

2. Heat the oil in a large pan or wok and fry the onion, carrot, clery and carrot until soft

3. Mix the hazel nuts and breadcrumbs into the vegetable mixture.

4. Dissolve the marmite and soy sauce in the water and add to the other ingredients.

5. Beat the egg and add.

6. Put half the mix in the loaf tin.

7. Layer with the tomatoes and parsley.

8. Top with the other half of the mix and cook at 350/180/Gas 4 for 35-40 minutes.

 

Vegetarian Gravy

I love this gravy/brown sauce, just go gently with the salt and flavours as it is easy to over salt this.

1.5 oz/40g butter/1.s tbs of oil

i medium onion, finely chopped

2 sticks celery/half a tsp celery seed

1oz flour

1/2 tsp mustard powder

1pint veg stock

1 tsp thyme (2 if fresh)

1 bay leaf

1 tsp Marmite or 1 tsp Miso

1 tsp soya sauce

Pepper and Salt

Method

1. Melt butter and fry onions for 5-7 minutes over a low heat with a tiny pinch of salt or microwave them for 2-3 minutes.

2. Add the celery and cook gently for a few minutes.

3. Sprinkle over the flour and mustard and cook this roux for 3-5 mins until golden brown.

4. Slowly add the stock and stir. Bring to the boil and then add thyme, bay, marmite or miso and soy sauce. Cook gently for 5-7 minutes.

5. Correct seasonings and reduce in a partially covered plan for 10 minutes.

@AResidence

I don’t have a close up, so for now it is nestled in front of the candlesticks, with the gravy to the left. I will update this pic if I remember to take one this year!
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