Nut and Spinach Roast with Wild Mushroom Gravy

Serve this nut roast and gravy and some roasted vegetables and potatoes.

Serves 4

 

Ingredients:

For the nut roast

• 250g mixed unsalted nuts, toasted
• 25g whole unsalted cashews, toasted
• 1 onion, finely chopped
• 1 carrot, grated
• 200g can chopped tomatoes, drained
• 50g sundried tomatoes, chopped
• 100g Heidi Gruyere (or similar vegetarian hard cheese made from cow's milk), grated
• 1tsp dried sage
• 1tsp fresh mint, chopped
• 1tbsp curly parsley, chopped
• 1 clove garlic, crushed
• 1tsp vegetable concentrated stock
• salt and pepper
• 200g cooked fresh spinach

For the wild mushroom gravy

• 250g wild mushrooms any dirt brushed off
• 1 banana shallot, finely chopped
• 1 garlic clove
• 1tbsp plain flour
• 2tbsp soy sauce
• 300ml vegetable stock

Method

1. Preheat the oven to 180˚c/gas mark4. Grease and base line a 900g loaf tin.
2. Whizz all of the nuts in a processor and then mix together well with the rest of the ingredients except the spinach.
3. Pack half of the mixture into the prepared tin, evenly spread the spinach in and then top with the rest of the nut mix.
4. Bake in the preheated oven for 35-40 minutes.
5. To make the gravy, warm a knob of butter and a tbsp olive oil in a large pan.
6. Soften the shallot and then add the mushrooms. Cook these for about 5 minutes on a medium heat until they take on some nutty flavour from the butter.
7. Stir in the flour and cook for a further minute.
8. Add the stock and soy, season to taste and bubble for a good 5 minutes to cook out the flour.

From Geoff

Home — Receipes — Starters — Mains — Desserts — Misc.