Crackd® NUT ROAST
Recipe by
Hard
2 Hours
INGREDIENTS:
- 120 Ml Crackd® The No-Egg-Egg®
- 1 Medium Onion, finely chopped
- 2 Cloves of Garlic, finely chopped
- 1 Tbsp Olive Oil
- 300g Sweet Potato, peeled and roughly chopped
- 100g Carrots, roughly chopped
- 2 Sticks of Celery, roughly chopped
- 40g Dried Porcini Mushrooms soaked in 300 ml boiling water
- 100g Closed Cup Mushroom, sliced
- 150g Cashew Nuts
- 180g Chestnuts, Ready Cooked
- 120g Breadcrumbs
- 2 Tbsp Wheat Gluten (if unavailable replace with Very Strong Bread Flour)
- 1/2 Tsp each of Dried Rosemary, Sage and Thyme
- 2 Tsp Nutritional Yeast Flakes.
- 2 Tsp Tomato Puree
- 2 Tsp Paprika
- 50ml Medium Sherry (optional)
- ½tsp Salt and large pinch freshly Ground Black Pepper
METHOD:
- Preheat the oven to 180C/350F/Gas Mark 4.
- Fry the onion, celery, mushrooms, and garlic in a little olive oil until soft and just beginning to colour.
- Steam or boil the carrots and sweet potato until soft.
- Place all the ingredients except the nuts and wheat gluten into a food processor and blend until smooth.
- Add the cashews and chestnuts in a food processor and pulse until coarsely chopped.
- Remove from the food processor and add the wheat gluten.
- Mix all the ingredients together in a large bowl.
- Press into a greased 900g/2lb loaf tin or ring mould.
- Cover with foil and bake in the preheated oven for 1 hour.
- Remove the foil and bake for a further 10 minutes.
- Leave to stand in the tin for 10 minutes before turning out.
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