Ingredients
For the nut loaf
- 2 cups roasted mixed nuts, chopped (50g chestnuts, 50g walnuts, 50g Brazil nuts, 50g cashews)
- 100g cooked brown rice
- 100g cooked lentils, mashed
- 2 eggs
- 100g mushroom, diced
- 1 small onion, diced
- 3 cloves garlic, chopped
- 50g carrot, grated
- 2 tbsp tomato paste
- 3 tbsp Worcestershire sauce
- 1 tbsp olive oil
- 1/2 tsp paprika powder
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp dried tarragon
- ½ tsp salt
- Pinch of pepper
For the dressing
- 1 tbsp olive oil
- 1 small onion, chopped
- 1 clove garlic, chopped
- 50g brown sugar
- 250mL red wine
- 80g cranberry sauce
- Pinch of salt & black pepper
Method
- Preheat oven to 180°C.
- Heat olive oil in a medium-sized pan, sauté garlic, onion, carrot and mushroom until soft. Then, add tomato paste & Worcestershire sauce, dried herb and spices.
- In a large bowl, combine all the nut roast ingredients.
- Line a loaf tin with enough parchment to hang over its edges.
- Transfer nut roast to the loaf tin and lightly compact it with a spatula.
- Bake for 45-50 minutes.
- Meanwhile, heat olive oil in a small saucepan over medium heat.
- Sauté onion and garlic until softened. Then, add brown sugar and cook for 1 minute. Stir continuously.
- Add in red wine and boil until it is reduced to a syrup consistency.
- Add cranberry sauce and stir. Turn off the heat and set aside once you achieve your desired consistency.
- When the nut loaf is ready, remove from the oven and let it cool slightly before removing and cutting into thick slices.
- Serve nut loaf with red wine jus on the side.
Credit
Recipe developed by Sarah Leung and Amanda Wong for Nuts for Life.
Nutrients per serve |
Energy |
964kJ |
Protein |
6g |
Fat |
11.9g |
Saturated fat |
1.9g |
Carbohydrate |
18.8g |
Sugars |
10.7g |
Dietary fibre |
2.6g |
Sodium |
194mg |