Nut loaf with red wine jus

10 min prep time

40 min cook time

Serves 8-10 people

20-25g NUTS PER SERVE

Ingredients

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

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.

Recipe developed by Sarah Leung and Amanda Wong for Nuts for Life.

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