Apricot nut roast is both fruity and crumbly and makes a tasty meat free addition to a roast dinner which is likely to be enjoyed by vegetarians and meat eaters alike. The prepared loaf can be sliced and stored in the fridge or freezer for busy weekday meals. The quantities below make a loaf which is sufficient for around 4 servings.
- 1 red onion
- 2 - 4 mushrooms
- 100g chopped apricots
- 100g chopped nuts such as almonds, hazelnuts, Brazil nuts, mixed nuts, etc
- 4 tablespoons cooked quinoa
- Zest of 1 lemon
- 1 teaspoon mixed herbs
- 2 tablespoons flax seeds
- 6 tablespoons water
- 2 eggs
- Dash of olive oil
- Salt and pepper to taste
Equipment needed to make apricot nut roast
- Chopping board
- Sharp knife
- Frying pan
- 22cm by 11cm loaf tin
- Non-stick baking parchment
- Mixing spoon
- Small bowl to prepare the flax egg
- Zester or grater to prepare the lemon zest
How to make apricot nut roast
Finely chop the onion (1 onion) and mushrooms (2 - 4 mushrooms) and then cook in a dash of olive oil until soft.
Transfer the onion and mushrooms to a large bowl. Add the chopped apricots (100g), chopped nuts (100g), cooked quinoa (4 tablespoons), lemon zest (1 lemon) and mixed herbs (1 teaspoon).
Measure 2 tablespoons of flax seeds into a small bowl. Add 6 tablespoons of boiled water to the seeds and set aside for a few minutes. After a few minutes the flax seed/water mixture will thicken to form a mixture known as flax eggs which will help to bind the mixture together. Add the flax eggs to the other ingredients.
Add the 2 eggs and salt and pepper to taste. Mix all the ingredients together until they are evenly combined.
Pack the mixture into a lined loaf tin (approximately 22cm by 11 cm or equivalent) and level with the back of a spoon. Cover loosely with foil.
Bake in the centre of the oven at 180oC, 350oF, gas mark 4 for around 30 minutes. Remove the foil and return to the oven for about a further 10 minutes until cooked and lightly browned. The loaf will be cooked when it is firm to the touch over the whole surface. If you have an Aga cook the nut roast as above on the the grid shelf on the floor of the roasting oven.
- The fruity nut roast makes a tasty meat free alternative to a traditional Sunday dinner. It is perfect served with roast veggies and all the trimmings.
- The nut roast can be served straight away or can be reheated. If reheating, wrap in foil to avoid drying out.
- The nut roast can be sliced and the slices frozen individually making them ideal for busy weekday meals, or to keep a useful supply of vegetarian food in the freezer if only part of the household is vegetarian. Place the individual slices on a board or tray and leave in the freezer overnight. The slices can then be placed in an airtight container or a freezer bag and returned to the freezer until needed. The slices can easily be defrosted and reheated as required.
You may also like to try quinoa nut roast with sweet potato, another tasty and easy to make nut roast.
Sweet red onion chutney makes a perfect accompaniment to nut roasts.