Always love when new contributors join the VBU! family. Our newest member is Nicole, author of The Vegan Green, a recipe based blog from Devon, UK. As the measuring system is a little different in the UK, you’ll notice Nicole’s measurements are different. I found a converter website, click here to check out the measurement differences. Follow Nicole on her vegan journey through her: blog, Facebook and Twitter account. Please welcome Nicole!
I thought it a good time to update the nut roast recipe that I use regularly. It is a fantastic recipe, but the method could do with some simplification!
These are the ingredients you will need:
225g cashew nuts chopped/ground
1/2 teaspoon dried basil
1 teaspoon dried thyme
Pinch black pepper
3 tablespoons vegetable oil
2 large onions finely chopped
1 clove garlic crushed
85g plain wholemeal flour
215ml hot water
1 dessertspoon soy sauce
1 dessertspoon tomato purée
1 dessertspoon yeast extract
Combine all the dry ingredients in a large bowl, mixing well. Place all wet ingredients in a jug and stir until dissolved. Add wet ingredients to dry ingredients and really give it a good mix.
Tip into a tin of your choice. I use a cake tin because it has a removable base which makes it easier to take out and place on a plate.
Cook in the oven at 190-200C for 45-60 minutes.