The Big BOSH! Nut Roast
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Our friends at You Magazine asked us for a good nut roast recipe. So we made one for them! This nut roast is absolutely perfect for Christmas Dinner.
Ingredients:
1.5 cups mixed nuts (hazelnuts, walnuts, pecans)
1 cup cooked chestnuts
2 parsnips
1 red onion
2 tablespoonsolive oil
1 garlic clove, mince
1 red chilli
1 carrot
100g chestnut mushrooms
1/2 cup (100ml) of veg stock
1 cup (100g) wholemeal breadcrumbs
1 tbsp of chopped fresh thyme
½ tbsp. of chopped fresh sage
a few gratings of nutmeg
a large pinch of allspice
Method
1. Preheat the oven to 180C Place the mixed nuts on a baking tray and roast for 5-10 minutes. Remove from the oven and allow to cool, then roughly chop. Increase the oven
temperature to 200C and grease and line a loaf tin with greaseproof
paper.
2. Peel and chop the parsnips, place in a saucepan of salted water and
cook over a medium heat until soft. Once cooked, set aside, Once
cooled slightly mash.
3. Finely chop the red onion and place in a frying pan with the olive oil
and a pinch of salt. Sweat the onion until it is soft and translucent.
Finely chop the garlic and chilli and then add to the pan with the onion.
Cook until soft
4. Peel and grate the carrot and finely chop the mushrooms. Add to the
pan and cook until softened
5. Add veg stock, bread crumbs, chopped herbs and spices to the pan.
Mix well
6. Add the mashed parsnip and chopped toasted nuts, mix well. Season
with salt and pepper to taste.
7. Place in the lined loaf tin and cover with foil. Bake for 30 minutes
covered. Remove the foil and bake for a further 30 minutes uncovered.
BOSH!
Date and Nut Loaf Recipe
Date & Nut Loaf Recipe - A delicious date loaf with nuts and dates. The two go well together. My Mom use to make this when we were kids.
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Mushroom Walnut Nut Loaf
A delicious nut loaf recipe made with mushrooms, walnuts, and red wine. This hearty vegetarian recipe is a great entree and can be used as a meatloaf substitute. It's packed with brown rice and veggies.
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The Ultimate Nut Roast - #MeatFreeMonday
THE ULTIMATE NUT ROAST
Chunky, nutty and full of delicious festive flavours, this is one nut roast to rule them all!
Serves: 6-8
Prep time: 15 minutes
Cook: 50 minutes
Ready: 75 minutes
INGREDIENTS:
• 1 large onion or 2 small onions
• 3 sticks celery
• 2 medium carrots
• 1 large leek
• 10 g fresh sage leaves
• 10 g thyme
• 10 g rosemary
• 180 g chestnuts, roughly chopped
• 100 g dried cranberries
• 1 teaspoon French mustard
• 1 vegetable stock cube
• 100 g cashews
• 250 g mixed nuts, with any shells removed
• 150 g breadcrumbs
METHOD
To start, soak the cashews in freshly boiled water and set them aside in a small bowl to soften.
Prep the veg by finely chopping the onion, carrots, celery and leeks.
Add a big glug of olive oil to a large saucepan and, once the pan is hot, start sweating down the onion, celery and carrots over a medium heat. Season well with salt and pepper. Keep stirring so they don’t catch on the bottom and let them cook down for 10 minutes or so until they start to soften and become translucent. Then add the leeks, turn down the heat to a low-medium and continue cooking for 5-10 minutes.
Meanwhile finely chop the fresh herbs, taking the thyme and rosemary leaves away from any woody stalks before finely chopping these along with the sage leaves. Add them to the pan along with a heaped teaspoon of French mustard. Crumble in a stock cube and add the chestnuts and cranberries and give it all a good mix. If you’re happy that the vegetables are soft and cooked through, you can turn off the heat at this point and transfer the mixture to a large mixture bowl.
Preheat the oven to 200°C (180°C fan)/400°F (350°F fan)/gas mark 6 (gas mark 4 fan).
In a food processor, add the drained cashews along with a dash of olive oil and blend for 1-2 minutes until the cashews have broken down and start to come together. You should have a chunky nut butter texture. This will be a delicious binder in the nut roast. Next, add the rest of the mixed nuts to the blender and pulse all the nuts together until you have a roughly chopped nut mixture. You don’t need to go as far as you did with the cashews – you want small nut pieces – but a bit of a variety will add lots of different textures to the nut roast.
Back to the mixing bowl, add in the breadcrumbs – you can make these yourself in a food processor by simply blending a couple of slices of bread (weigh them first to ensure you have the right amount). Add the breadcrumbs to the nut mixture. Mix well and check the seasoning, add some extra salt and pepper if you feel it needs it. The mixture should be quite sticky and easy to bind together. If it’s overly dry, add a splash of oat milk, if it’s too wet, add an extra 50 g of breadcrumbs.
Once the mixture is well combined, add it spoon by spoon into a lined 3 lb loaf tin, pressing it down well into all the corners so it becomes a compact mixture. Cover the top with a small piece of foil and bake in the oven for around an hour, removing the foil after 45 minutes. It should be cooked through and quite firm to the touch.
Serve with your favourite Christmas sides. We recommend roasted potatoes, carrots, parsnips, sprouts and lots of gravy! This makes excellent sandwich leftovers for the next day with a dollop of cranberry sauce.
Top tip
The best part about this Nut Roast is you can prepare it ahead of time and just pop it in the oven when your guests arrive on Christmas Day!
For a print-friendly version of the recipe, and to find out more about Meat Free Monday, visit:
Recipe and video created for Meat Free Monday by Alexis Tymon
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