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nut roast
A vegetarian alternative to a traditional roast using the DS-gluten free Brown Multigrain.
Suitable for people diagnosed with Coeliac Disease, those who are suffering from a gluten and wheat allergy or intolerance.
- Serves: 4
- Preparation time: 20 minutes
- Cooking time: 1 hour 15 minutes
- Oven temperature: 180°C/160°F/ Gas Mark 4
ingredients
- 15mlsp (1 tbsp) Olive Oil ,
- 1 medium Onion , finely chopped
- 85g (3oz) Chestnut Mushrooms , chopped finely
- 2 Garlic s , cloves, crushed
- 410g Butter Beans , tin drained, rinsed and mashed
- 115g (4 oz) Hazelnuts , roasted chopped
- 115g (4 oz) DS-gluten free white multigrain loaf , made into breadcrumbs
- 5mlsp (1 tsp) Thyme , dried
- 30mlsp (2tsp) Parsley , flat leaf, chopped
- (2 tbsp) 30ml Soya Yogurt , plain
- 150ml ¼ ½ ¾ Vegetable Stock , ¼
- Black Pepper , freshly ground
method
1. Heat the olive oil and fry the onion and mushrooms until soft, adding the garlic at the end of cooking.2. Mash the drained butter beans in a large bowl, add the hazelnuts, breadcrumbs, herbs, and yogurt
3. Stir in the fried onion mixture and mix well. Season to taste.
4. Press the mixture into a greased 1lb loaf tin, cover with foil and bake at Gas Mark 4/180°C/350°F for 1 1/4 hours.
5. Allow to stand for 10-15 minutes. Turn out and garnish the top with fresh herbs.
Cooks Tip:
To save time chopped roasted hazelnuts can be purchased at the supermarket
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