CHRISTMAS NUT LOAF RECIPES

Name: Nut roast
Prep time: 30 min
Cook time: 1 h 5 min
Total time: 1 h 35 min
Yield: 4
Cuisine: British
Ingredients: 1 tbsp olive oil; 15g butter; 1 large onion, finely chopped; 2 sticks celery, finely chopped; 2 garlic cloves, finely chopped; 200g chestnut mushrooms, finely chopped; 1 red pepper, halved, deseeded and finely diced; 1 large carrot, grated; 1 tsp dried oregano; 1 tsp smoked paprika; 100g red lentils; 2 tbsp tomato purée; 300ml vegetable stock; 100g fresh breadcrumbs; 150g mixed nuts such as walnuts, pecans, hazelnuts and Brazil nuts, roughly chopped; 3 large eggs, lightly beaten; 100g mature cheddar, grated; handful flat-leaf parsley, finely chopped; 2 tbsp extra virgin olive oil; 2 garlic cloves, finely sliced; 1 sprig rosemary; 400ml passata

NUT ROAST RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD

Nut roast recipe - Recipes and cooking tips - BBC Good Food image

Bake a satisfying vegetarian loaf with lentils, chestnut mushrooms and cheese to go with all the classic roast dinner trimmings.

Provided by Good Food team

Categories Dinner, Main course

Total Time 1 hours 35 minutes

Prep Time 30 minutes

Cook Time 1 hours 5 minutes

Yield 4

Number Of Ingredients 22

Ingredients

1 tbsp olive oil
15g butter
1 large onion, finely chopped
2 sticks celery, finely chopped
2 garlic cloves, finely chopped
200g chestnut mushrooms, finely chopped
1 red pepper, halved, deseeded and finely diced
1 large carrot, grated
1 tsp dried oregano
1 tsp smoked paprika
100g red lentils
2 tbsp tomato purée
300ml vegetable stock
100g fresh breadcrumbs
150g mixed nuts such as walnuts, pecans, hazelnuts and Brazil nuts, roughly chopped
3 large eggs, lightly beaten
100g mature cheddar, grated
handful flat-leaf parsley, finely chopped
2 tbsp extra virgin olive oil
2 garlic cloves, finely sliced
1 sprig rosemary
400ml passata

Steps:

Heat the oven to 180C/ fan 160C/ gas 4 and line the base and sides of a 1.5 litre loaf tin with parchment paper.
Heat 1 tbsp olive oil and 15g butter in a large frying pan and cook 1 finely chopped large onion and 2 finely chopped celery sticks for about 5 mins until beginning to soften.
Stir in 2 finely chopped garlic cloves and 200g finely chopped chestnut mushrooms and cook for a further 10 mins.
Stir in 1 finely diced red pepper and 1 grated carrot and cook for about 3 mins then add 1 tsp dried oregano and 1 tsp smoked paprika and cook for just a minute.
Add 100g red lentils and 2 tbsp tomato purée and cook for about 1 min, then add 300ml vegetable stock and simmer over a very gentle heat until all the liquid has been absorbed and the mixture is fairly dry. This should take about 25 minutes. Set aside to cool.
Finally, stir in 100g fresh breadcrumbs, 150g chopped mixed nuts, 3 lightly beaten large eggs, 100g grated mature cheddar, a handful of finely chopped flat-leaf parsley and a pinch of salt and some ground black pepper.
Stir to mix well then spoon the mixture into the prepared tin and press down the surface.
Cover with foil and bake for 30 mins, then remove the foil and bake for a further 20 mins until firm when pressed gently.
Meanwhile, to make the sauce, heat 2 tbsp extra virgin olive oil very gently then add 2 finely sliced garlic cloves and 1 rosemary sprig and heat without colouring.
Pour in 400ml passata and add a pinch of salt and some ground black pepper. Simmer gently for just 15 mins.
Allow the loaf to cool in the tin for about 10 mins then turn out onto a serving board or plate. Remove the baking paper and cut into slices and serve with a little of the tomato sauce.
To make a vegan nut roast, use an extra tbsp of oil in place of butter, no cheese and 3 tbsp egg replacer. Bake your nut roast for 1 hour. The loaf will still be soft in the middle after cooking.
It can be cooked in advance and then chilled, sliced and reheated to make it easier to serve.

Nutrition Facts : Calories 816 calories, FatContent 52 grams fat, SaturatedFatContent 13 grams saturated fat, CarbohydrateContent 51 grams carbohydrates, SugarContent 17 grams sugar, FiberContent 11 grams fiber, ProteinContent 31 grams protein, SodiumContent 1.5 milligram of sodium

VEGAN CHRISTMAS RECIPES | BBC GOOD FOOD

Vegan Christmas recipes | BBC Good Food image

Serve up a plant-based feast with our vegan Christmas starters, mains, sides and desserts. Choose from nut roasts, Christmas puddings, pies and more.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

More about "christmas nut loaf recipes"

CLASSIC VEGETARIAN NUT LOAF - KITCHN

From thekitchn.com
Total Time 0S
Category Main dish, Dinner, Baked good
Calories 462 cal per serving

Serve with a mushroom gravy, accompanied by your favorite autumn vegetables.

See details

VEGAN NUT ROAST RECIPE - BBC FOOD

Nut roast is a favourite for a reason. Try this vegan nut roast, which is great served hot for Christmas dinner, or cold for your festive buffet table. For this recipe you will need a 900g/2lb loaf tin.

Each serving provides 525 kcal, 18g protein, 32g carbohydrate (of which 18g sugars), 35g fat (of which 6g saturates), 6g fibre and 0.9g salt.
From bbc.co.uk
Reviews 4.4
Cuisine British
Calories 525kcal per serving

Remove the tin carefully from the oven and cool for 5 minutes before loosening the edges of the loaf with a table knife and turning out onto a board or platter. Cut into thick slices and serve hot with vegan gravy.

See details

NUT ROAST RECIPE WITH SALSA ROSSA | JAMIE OLIVER RECIPES

This is an epic nut roast, packed with nuts, fruit, spices and loads of veg, served with a spicy tomato sauce
From jamieoliver.com
Total Time 2 hours 10 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 417 calories per serving

Preheat the oven to 180ºC/350ºF/gas 4. Grease a 1-litre loaf tin with a little butter, then line with greaseproof paper. Cook the quinoa according to the packet instructions, then set aside to cool. Halve the squash, scoop out the seeds, then chop the flesh into rough 1cm chunks (you don’t need to peel the skin). Peel and roughly chop the onion. Peel and finely slice the garlic, then trim and roughly chop the celery. Drizzle 2 tablespoons of olive oil into a large frying pan over a medium heat, then add the chopped vegetables and crumble in the chestnuts. Pick in the rosemary leaves, discarding the stalks, then toss well. Add the cayenne, paprika and oregano. Season with sea salt and black pepper, stir well, then reduce the heat to medium-low. Cook for around 15 minutes, or until softened slightly. Meanwhile, roughly chop the mushrooms, then add to the pan for the final 5 minutes of cooking. Remove the pan from the heat, stir in the butter and grate in half the lemon zest. Transfer the mixture to a large bowl, then stir in the cooled quinoa, breadcrumbs, dried fruit and nuts (feel free to bash up some of the larger nuts if you prefer a less chunky consistency). Crack in the eggs, then stir well to combine. Pop the mixture into the prepared loaf tin, then place in the hot oven for 45 to 50 minutes, or until cooked through and set. When there’s about 30 minutes to go, make the salsa rossa. Place a roasting tray on the hob over a medium-low heat. Prick the chillies and add to the tray with a lug of olive oil and the cinnamon. Peel and finely slice the garlic, peel and slice the onion into 8 wedges, then add them to the tray. Pick in most of the thyme leaves (save a few sprigs to one side). Pour in the plum tomatoes and 1 tin’s worth of water, then stir well, breaking up the tomatoes with the back of a spoon. Season with salt and stir in the balsamic vinegar, then bring to the boil. Reduce the heat and simmer for around 20 minutes, or until thickened and reduced. Once the salsa is ready, take 1 chilli out of the tray, then carefully halve, deseed and roughly chop it before returning it to the tray. Loosen the salsa with a splash of water, if needed, then pick out the extra chilli and cinnamon stick and put to one side. Remove the nut roast from the oven, then carefully turn it out, peeling away the greaseproof paper. Pop the nut roast into the tray and grate over the cheese. Place the cinnamon stick, chilli and reserved thyme sprigs on top. Return it to the oven for 10 to 15 minutes, or until bubbling and golden. Delicious served with mashed potato and seasonal greens.

See details

NUT ROAST RECIPE WITH SALSA ROSSA | JAMIE OLIVER RECIPES

Preheat the oven to 180ºC/350ºF/gas 4. Grease a 1-litre loaf tin with a little butter, then line with greaseproof paper. Cook the quinoa according to the packet instructions, then set aside to cool. Halve the squash, scoop out the seeds, then chop the flesh into rough 1cm chunks (you don’t need to peel the skin). Peel and roughly chop the onion. Peel and finely slice the garlic, then trim and roughly chop the celery. Drizzle 2 tablespoons of olive oil into a large frying pan over a medium heat, then add the chopped vegetables and crumble in the chestnuts. Pick in the rosemary leaves, discarding the stalks, then toss well. Add the cayenne, paprika and oregano. Season with sea salt and black pepper, stir well, then reduce the heat to medium-low. Cook for around 15 minutes, or until softened slightly. Meanwhile, roughly chop the mushrooms, then add to the pan for the final 5 minutes of cooking. Remove the pan from the heat, stir in the butter and grate in half the lemon zest. Transfer the mixture to a large bowl, then stir in the cooled quinoa, breadcrumbs, dried fruit and nuts (feel free to bash up some of the larger nuts if you prefer a less chunky consistency). Crack in the eggs, then stir well to combine. Pop the mixture into the prepared loaf tin, then place in the hot oven for 45 to 50 minutes, or until cooked through and set. When there’s about 30 minutes to go, make the salsa rossa. Place a roasting tray on the hob over a medium-low heat. Prick the chillies and add to the tray with a lug of olive oil and the cinnamon. Peel and finely slice the garlic, peel and slice the onion into 8 wedges, then add them to the tray. Pick in most of the thyme leaves (save a few sprigs to one side). Pour in the plum tomatoes and 1 tin’s worth of water, then stir well, breaking up the tomatoes with the back of a spoon. Season with salt and stir in the balsamic vinegar, then bring to the boil. Reduce the heat and simmer for around 20 minutes, or until thickened and reduced. Once the salsa is ready, take 1 chilli out of the tray, then carefully halve, deseed and roughly chop it before returning it to the tray. Loosen the salsa with a splash of water, if needed, then pick out the extra chilli and cinnamon stick and put to one side. Remove the nut roast from the oven, then carefully turn it out, peeling away the greaseproof paper. Pop the nut roast into the tray and grate over the cheese. Place the cinnamon stick, chilli and reserved thyme sprigs on top. Return it to the oven for 10 to 15 minutes, or until bubbling and golden. Delicious served with mashed potato and seasonal greens.

See details

JAMIE OLIVER NUT ROAST | VEGETARIAN CHRISTMAS MAIN REC…

Jamie Oliver's nut roast from his Christmas Cookbook is the ultimate vegetarian recipe to serve this Christmas.
From thehappyfoodie.co.uk
Total Time 1 hours 45 minutes

Preheat the oven to 180ºC/350ºF/gas 4. Scrunch up a wet sheet of greaseproof paper, then use it to line all sides of an oiled 1.5 litre loaf tin, leaving a bit of overhang at the ends to help you lift out your nut roast later.

Cook the quinoa according to the packet instructions, drain, tip into a mixing bowl and leave to cool. Meanwhile, wash and deseed the squash, peel the onions, trim the celery and chop it all into 2cm chunks. Place in a large roasting tray, crumble in the chestnuts, strip in the rosemary, add the paprika, oregano, a pinch of sea salt and black pepper, and 2 tablespoons of oil, then toss well. Roast for 40 minutes, roughly chopping the mushrooms and adding for the last 10 minutes.

Remove the tray from the oven and tip everything into the quinoa bowl. Finely grate in half the lemon zest, add the breadcrumbs, then chop and add the apricots and nuts. Crack in the eggs and mixwell, then transfer to the lined loaf tin, piling it up high. Roast for 45 minutes, or until golden and gnarly.

With 30 minutes to go, make the sauce. On the hob, heat 1 tablespoon of oil in a roasting tray on a medium heat. Leaving them joined at the stalk, halve the chillies lengthways, then add to the tray with the cinnamon for 5 minutes, stirring regularly. Meanwhile, peel and slice the garlic. Scoop the chillies and cinnamon out of the tray and put aside, then add the garlic, strip in most of the thyme leaves and cook for 5 minutes. Drain, chop and add the peppers, pour in the tinned tomatoes and 1 tin’s worth of water, breaking up the tomatoes with a wooden spoon, then add the balsamic and a pinch of salt. Bring to the boil, then simmer for 20 minutes, or until thickened and reduced, stirring occasionally.

Lift the nut roast out of its tin and sit it in the sauce, discarding the paper. Grate over the cheese, pop a chilli on top with the remaining thyme sprigs and drizzle with a little oil. Return the other chillies and cinnamon to the sauce. Roast for a final 15 minutes, then leave to sit for 5 minutes. Finely chop and stir as much of the chilli as you like into the sauce, slice up the nut roast and tuck in.

CALORIES 464kcal FAT 21.2g SAT FAT 4.4g PROTEIN 16.9g CARBS 55.5g SUGARS 23.8g SALT 0.9g FIBRE 7.9g

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CRANBERRY SWIRL LOAF RECIPE: HOW TO MAKE IT

My mother's made this bread for years, but she uses date filling. I loved her bread so much that I made my own, with cranberries for a slightly tart filling with the sweet streusel topping—sometimes I add a simple icing. Each slice reveals an enticing ruby swirl. —Darlene Brenden, Salem, Oregon
From tasteofhome.com
Reviews 4.9
Total Time 01 hours 10 minutes
Calories 210 calories per serving

In a large bowl, mix sugar, yeast, salt and 1 cup flour. In a small saucepan, heat water, milk and butter to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, in a small saucepan, combine cranberries, brown sugar and water. Cook over medium heat until cranberries are soft, about 15 minutes. Remove from heat; stir in butter, lemon juice and, if desired, walnuts. Cool., Punch down dough. Turn onto a lightly floured surface; roll into a 20x10-in. rectangle. Spread filling to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Transfer to a greased 9x5-in. loaf pan, arranging in a slight zigzag fashion to fit., For topping, in a small bowl, combine flour and sugar; cut in 1 tablespoon butter until crumbly. Melt remaining butter; brush over dough. Sprinkle with crumb mixture. Cover with a towel; let rise in a warm place until doubled, about 40 minutes. Preheat oven to 350°., Bake until golden brown and dough is cooked through, 40-45 minutes. Carefully remove from pan to a wire rack to cool. If desired, combine glaze ingredients; drizzle over bread.

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NUT ROAST RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD

Bake a satisfying vegetarian loaf with lentils, chestnut mushrooms and cheese to go with all the classic roast dinner trimmings.
From bbcgoodfood.com
Total Time 1 hours 35 minutes
Category Dinner, Main course
Cuisine British
Calories 816 calories per serving

It can be cooked in advance and then chilled, sliced and reheated to make it easier to serve.

See details

VEGAN CHRISTMAS RECIPES | BBC GOOD FOOD

Serve up a plant-based feast with our vegan Christmas starters, mains, sides and desserts. Choose from nut roasts, Christmas puddings, pies and more.
From bbcgoodfood.com

See details

CLASSIC VEGETARIAN NUT LOAF - KITCHN

From thekitchn.com
Total Time 0S
Category Main dish, Dinner, Baked good
Calories 462 cal per serving

Serve with a mushroom gravy, accompanied by your favorite autumn vegetables.

See details

VEGAN NUT ROAST RECIPE - BBC FOOD

Remove the tin carefully from the oven and cool for 5 minutes before loosening the edges of the loaf with a table knife and turning out onto a board or platter. Cut into thick slices and serve hot with vegan gravy.

See details

NUT ROAST RECIPE WITH SALSA ROSSA | JAMIE OLIVER RECIPES

Preheat the oven to 180ºC/350ºF/gas 4. Grease a 1-litre loaf tin with a little butter, then line with greaseproof paper. Cook the quinoa according to the packet instructions, then set aside to cool. Halve the squash, scoop out the seeds, then chop the flesh into rough 1cm chunks (you don’t need to peel the skin). Peel and roughly chop the onion. Peel and finely slice the garlic, then trim and roughly chop the celery. Drizzle 2 tablespoons of olive oil into a large frying pan over a medium heat, then add the chopped vegetables and crumble in the chestnuts. Pick in the rosemary leaves, discarding the stalks, then toss well. Add the cayenne, paprika and oregano. Season with sea salt and black pepper, stir well, then reduce the heat to medium-low. Cook for around 15 minutes, or until softened slightly. Meanwhile, roughly chop the mushrooms, then add to the pan for the final 5 minutes of cooking. Remove the pan from the heat, stir in the butter and grate in half the lemon zest. Transfer the mixture to a large bowl, then stir in the cooled quinoa, breadcrumbs, dried fruit and nuts (feel free to bash up some of the larger nuts if you prefer a less chunky consistency). Crack in the eggs, then stir well to combine. Pop the mixture into the prepared loaf tin, then place in the hot oven for 45 to 50 minutes, or until cooked through and set. When there’s about 30 minutes to go, make the salsa rossa. Place a roasting tray on the hob over a medium-low heat. Prick the chillies and add to the tray with a lug of olive oil and the cinnamon. Peel and finely slice the garlic, peel and slice the onion into 8 wedges, then add them to the tray. Pick in most of the thyme leaves (save a few sprigs to one side). Pour in the plum tomatoes and 1 tin’s worth of water, then stir well, breaking up the tomatoes with the back of a spoon. Season with salt and stir in the balsamic vinegar, then bring to the boil. Reduce the heat and simmer for around 20 minutes, or until thickened and reduced. Once the salsa is ready, take 1 chilli out of the tray, then carefully halve, deseed and roughly chop it before returning it to the tray. Loosen the salsa with a splash of water, if needed, then pick out the extra chilli and cinnamon stick and put to one side. Remove the nut roast from the oven, then carefully turn it out, peeling away the greaseproof paper. Pop the nut roast into the tray and grate over the cheese. Place the cinnamon stick, chilli and reserved thyme sprigs on top. Return it to the oven for 10 to 15 minutes, or until bubbling and golden. Delicious served with mashed potato and seasonal greens.

See details

JAMIE OLIVER NUT ROAST | VEGETARIAN CHRISTMAS MAIN REC…

Jamie Oliver's nut roast from his Christmas Cookbook is the ultimate vegetarian recipe to serve this Christmas.
From thehappyfoodie.co.uk
Total Time 1 hours 45 minutes

Preheat the oven to 180ºC/350ºF/gas 4. Scrunch up a wet sheet of greaseproof paper, then use it to line all sides of an oiled 1.5 litre loaf tin, leaving a bit of overhang at the ends to help you lift out your nut roast later.

Cook the quinoa according to the packet instructions, drain, tip into a mixing bowl and leave to cool. Meanwhile, wash and deseed the squash, peel the onions, trim the celery and chop it all into 2cm chunks. Place in a large roasting tray, crumble in the chestnuts, strip in the rosemary, add the paprika, oregano, a pinch of sea salt and black pepper, and 2 tablespoons of oil, then toss well. Roast for 40 minutes, roughly chopping the mushrooms and adding for the last 10 minutes.

Remove the tray from the oven and tip everything into the quinoa bowl. Finely grate in half the lemon zest, add the breadcrumbs, then chop and add the apricots and nuts. Crack in the eggs and mixwell, then transfer to the lined loaf tin, piling it up high. Roast for 45 minutes, or until golden and gnarly.

With 30 minutes to go, make the sauce. On the hob, heat 1 tablespoon of oil in a roasting tray on a medium heat. Leaving them joined at the stalk, halve the chillies lengthways, then add to the tray with the cinnamon for 5 minutes, stirring regularly. Meanwhile, peel and slice the garlic. Scoop the chillies and cinnamon out of the tray and put aside, then add the garlic, strip in most of the thyme leaves and cook for 5 minutes. Drain, chop and add the peppers, pour in the tinned tomatoes and 1 tin’s worth of water, breaking up the tomatoes with a wooden spoon, then add the balsamic and a pinch of salt. Bring to the boil, then simmer for 20 minutes, or until thickened and reduced, stirring occasionally.

Lift the nut roast out of its tin and sit it in the sauce, discarding the paper. Grate over the cheese, pop a chilli on top with the remaining thyme sprigs and drizzle with a little oil. Return the other chillies and cinnamon to the sauce. Roast for a final 15 minutes, then leave to sit for 5 minutes. Finely chop and stir as much of the chilli as you like into the sauce, slice up the nut roast and tuck in.

CALORIES 464kcal FAT 21.2g SAT FAT 4.4g PROTEIN 16.9g CARBS 55.5g SUGARS 23.8g SALT 0.9g FIBRE 7.9g

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This date nut loaf cake was excellent. So easy & much like the date nut loaf I have purchased up in Amish country. Also freezes well. so you can make ahead of time. I made it exactly as described, …
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