Carrot and Cashew nut roast

This vegetarian nut roast is very versatile and it is a great accompaniment to whatever you’re having for Christmas. It not only satisfies the vegetarians, but also it can be eaten with fish, poultry or red meat, as well as all the Christmas trimmings. It keeps very well and if you’re lucky to have some left over, you can go for the healthy option and have it with salad the following day.

I’ve cooked this recipe for years not only at Christmas but also throughout the year. It is very easy to make and never fails to impress. You can also replace the cashew nut with mixed nuts if you would prefer. Just experiment and see which one is more to your liking.

The original idea for this recipe came from ‘The complete vegetarian cookbook’ by The Vegetarian Society. But gradually I’ve modified it and I now like it much better than the original recipe.



LETS START PREPARING

CARROT & CASHEW NUT ROAST INGREDIENTS

*** WARNING: This recipe is not suitable for those with nut allergy ***

This recipe serves 4-6

1 medium size onion finely chopped
200g (7 oz) cashew nut
500g (17.5 oz) carrots
100g (3.5 oz) brown bread breadcrumbs
1 egg beaten
65ml vegetable stock cube (I use Knorr vegetable stock cube dissolved in 65ml of hot water)
1 tsp fresh rosemary (thyme also works well) chopped finely
1/2 tsp chilli flakes (optional)
1/2 tsp caraway seeds
Pinch of salt
1 desert spoon of vegetable oil for frying

Heat the oven to 180C/350F/gas mark 4.

The ingredients

The ingredients

Line a 1 litre rectangular loaf pan (25cm length, 11cm width and 7cm deep or the nearest dimensions) with 2 strips of grease proof paper, one going along the length of the loaf pan and another going along the width, each projecting out by about an inch either side. This makes the removal of the nut roast much easier. See below.

 Loaf pan lined with grease proof paper

 Loaf pan lined with grease proof paper

Put the cashew nuts in a food processor and chop to small pieces. Do not over process as leaving some of the nuts slightly larger gives the roast more texture.

Peel the carrots and chop finely in a food processor and set aside.

Fry the onion in the oil for 3-4 minutes, until soft.

Add the carrots to the frying onion and stir for a 3-4 minutes to soften the carrots. Do not over cook as carrots will cook further in the oven.

Add the chopped rosemary, chilli flakes, a pinch of salt and the caraway seeds to the frying onion and carrot mixture and mix well.

Left: Fry the onion. Right: Add the chopped carrots to the onion

Left: Fry the onion. Right: Add the chopped carrots to the onion

Transfer the carrot and the onion mixture into a bowl. Then add the breadcrumbs and the chopped nuts to the bowl. Mix well, then add the beaten egg and finally the vegetable stock. Stir well, the mixture at this stage should bind together. If it looks a bit dry, add a little warm water to the mixture. The mixture should feel sticky.

Add nuts, bread crumbs, and egg to the carrot. Then add the stock.

Add nuts, bread crumbs, and egg to the carrot. Then add the stock.

Pour the mixture into the lined loaf pan and press down with the back of a spoon to make the mixture as compact as possible.

Left: The nut roast mixture ready to go into the loaf pan. Right: Loaf ready to go into the oven.

Left: The nut roast mixture ready to go into the loaf pan. Right: Loaf ready to go into the oven.

Place the loaf pan in the centre of a pre-heated oven (preferably fan oven) and cook for 40 min on 180C/350F/gas mark 4.

Remove from the oven and let it rest for 10-15 min. After this, carefully remove from loaf pan by lifting the protruding grease proof paper and loaf together and transferring the nut roast to a flat dish. If you’re eating this hot, return the nut roast in the oven for another 5-10 minutes to warm it up.

ENJOY...


RECIPE WITHOUT PHOTOS


LETS START PREPARING

This recipe serves 4-6

1 medium size onion finely chopped
200g (7 oz) cashew nut
500g (17.5 oz) carrots
100g (3.5 oz) brown bread breadcrumbs
1 egg beaten
65ml vegetable stock cube (I use Knorr vegetable stock cube dissolved in 65ml of hot water)
1 tsp fresh rosemary (thyme also works well) chopped finely
1/2 tsp chilli flakes (optional)
1/2 tsp caraway seeds
Pinch of salt
1 desert spoon of vegetable oil for frying

Heat the oven to 180C/350F/gas mark 4.

Line a 1 litre rectangular loaf pan (25cm length, 11cm width and 7cm deep or the nearest dimensions) with 2 strips of grease proof paper, one going along the length of the loaf pan and another going along the width, each projecting out by about an inch either side. This makes the removal of the nut roast much easier.

Put the cashew nuts in a food processor and chop to small pieces. Do not over process as leaving some of the nuts slightly larger gives the roast more texture.

Peel the carrots and chop finely in a food processor and set aside.

Fry the onion in the oil for 5 minutes, until soft.

Add the carrots to the frying onion and stir for a 3-4 minutes to soften the carrots. Do not over cook as carrots will cook further in the oven.

Add the chopped rosemary, chilli flakes, a pinch of salt and the caraway seeds to the frying onion and carrot mixture and mix well.

Transfer the carrot and the onion mixture into a bowl. Then add the breadcrumbs and the chopped nuts to the bowl. Mix well, then add the beaten egg and finally the vegetable stock. Stir well, the mixture at this stage should bind together. If it looks a bit dry, add a little hot water to the mixture. The mixture should feel sticky.

Add the beaten egg and the vegetable stock. Stir well, the mixture at this stage should bind together. If it it looks too dry, add a little hot water to the mixture. The mixture should feel sticky.

Pour the mixture into the lined loaf pan and press down with the back of a spoon to make the mixture as compact as possible.

Place the loaf pan in the centre of a pre-heated oven (preferably fan oven) and cook for 40 min on 180C/350F/gas mark 4.

Remove from the oven and let it rest for 10-15 min. After this, carefully remove from loaf pan by lifting the protruding grease proof paper and loaf together and transferring the nut roast to a flat dish. If you’re eating this hot, return the nut roast in the oven for another 5-10 minutes to warm it up.


SOME USEFUL INFORMATION

You would find some interesting facts about cashew nuts on this link
and also this link