Recipe Series: Nut Roast

One question among people who want to become vegetarian or vegan is how they will get enough protein without consuming meat. One answer to that question is to eat more nuts, since nuts are rich in protein, as well as many other nutrients. This recipe, originally published in The Cranks Recipe Book in 1982, is helpful if you want to incorporate more nuts into your diet. Although allergies can stand in the way of cooking with nuts, in this recipe you can customize the nuts included to suit your needs.

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Ingredients:

• 1 medium-sized onion

• 1 oz (25 g) butter, margarine, or oil

• 8 oz (225 g) mixed nuts, i.e. peanuts, walnuts, cashews, etc.

• 4 oz (100 g) whole-wheat bread

• 1/2 pint (300 ml) vegetable stock or water

• 2 tsp (10 ml) yeast extract

• 1 tsp (5 ml) mixed herbs

• Salt and pepper to taste

Chop the onions and saute in the butter until transparent. Grind the nuts and bread together in a liquidizer goblet, food processor, or coffee grinder until quite fine. Heat the stock and yeast extract to boiling point, then combine all the ingredients together and mix well--the mixture should be fairly slack. Turn into a greased shallow baking dish, level the surface, sprinkle with a few breadcrumbs, and bake in the oven at 180°C/350°F/Gas Mark 4 for 30 minutes, until golden brown. Garnish with fried onion rings or grated cheese, if desired.

Recipe taken from The Cranks Recipe Book, written by David Canter, Kay Canter, and Daphne Swann, published by Panther Books/Granada Publishing Ltd in 1985, first published by J.M. Dent & Sons in 1982, copyright Cranks Ltd 1982.