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Nut Roast with a Rich Tomato Sauce

Nut Roast with a Rich Tomato Sauce

Amelia Freer
Amelia Freer
Amelia Freer
  • Recipe by: Amelia Freer
  • Amelia Freer is an an outstanding nutritionist providing nutrition therapy consultations to help clients find their love for food again and begin a journey to good health.
Serves 4 - 6
Prep time: 20min
Cooking time: 1h

This delicious nut roast is a perfect classic alternative for a Sunday lunch, a special occasion or just as a tasty meal to share with friends. You can even prepare this in advance and just pop it in the over an hour before eating, plus leftovers are ideal for lunch the next day.

Packed with nuts and other healthy ingredients, this roast is a great source of protein and nutrition. Although there are a fair few ingredients in this recipe, they are all easily sourced and prepared products and the wide variety of flavours adds to the deliciousness of this recipe.

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Method
  • 1.

    Preheat the oven to 190C/170C Fan/Gas 5. Grease a large loaf tin and line with baking paper.

  • 2.

    Either use pre-cooked quinoa or cook your own: Add 200g of quinoa to a pan with double the amount of water. Bring to the boil, then cover and simmer for 10-12 minutes.

  • 3.

    In a frying pan, on medium heat, fry the onion for 3-4 minutes, then add the carrot and parsnip, cook for a further 6 minutes, then add the garlic and cook for 1-2 minutes. Add the four dry spices and a splash of water so they don't stick to the bottom. Cook for a minute more, then set aside.

  • 4.

    In a food processor, pulse the nuts briefly until they are coarsely ground. Trasfer the nuts into a big bowl along with with the cooked vegetables, apricots, quinoa, lemon, fresh herbs, oregano, chickpeas & eggs (or chia mix). Mix until well combined.

  • 5.

    Tip the mixture into the loaf tin. Press down gently on the top and bake for 60 minutes. Cover the top with foil halfway through to stop it burning. Leave it to cool slightly for 10 minutes before serving.

  • 6.

    While the nut roast is cooking, make the tomato sauce. In a saucepan on a medium heat, fry the garlic in a little olive oil for 1-2 minutes, then add the tomatoes and cinnamon, plus a tin of water (400ml). Simmer for 30 minutes or until the sauce thickens to your liking. You may need to partially cover this (for splatters) but not completely or it will not thicken.

  • 7.

    When the nut roast is cooked, top with a scattering of toasted nuts, some fresh herbs and a little feta (optional). Slice the roast and serve with the tomato sauce and your favourite sides (or a full roast accompaniment!)

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