A simple and nutritious nut roast recipe
Ingredients:
- 2 cups carrot, grated
- 1 cup raw cashews
- 1 onion, diced
- 2 tablespoons parsley, chopped
- 2 cups cooked brown rice
- 1 cup water or carrot juice
- 1/2 teaspoon vegetable salt
- 2 cloves crushed garlic
Method:
- In a small fry pan, fry the onion and garlic in a small amount of olive oil.
- Blend raw cashews in water/juice until smooth.
- Combine all ingredients and bake in a moderate oven (180°C) for 30 minutes.
- Serve with a tomatoe molē. (See Aromatic nut roast recipe for tomato molē recipe).
More Information
- Aromatic nut roast with tomato molé (WF, GF, DF)
- Basil & lemon risotto (WF, GF)
- Caribbean sweet potato gratin (WF, GF, DF)
- Carrot and nut loaf (WF, GF, DF)
- Channa Masala (WF, GF, DF)
- Coconut curry rice with tofu (GF, WF, DF)
- Dal makhani (WF, GF, DF)
- Eggplant and chickpea casserole (WF, GF, DF)
- Italian Vegetarian Lasagne (WF, GF, DF, EF)
- Macadamia stuffed Mushrooms (WF, GF, DF)
- Mango, pumpkin and chickpea curry (WF, GF, DF)
- Millet and cashew pilaf (WF, GF, DF)
- Millet stuffed pumpkin (WF, GF, DF)
- Mushroom and bean burgers (GF, WF, DF)
- Mushroom and goat's feta risotto (WF, GF)
- Mushroom and Walnut Tart
- Mushrooms filled with spiced quinoa (WF, GF)
- Paneer and vegetable curry (WF, GF, DF)
- Pigs in a blanket (WF, GF, DF)
- Pumpkin, apricot and tofu risotto (WF, GF, DF)
- Pumpkin, Spinach, Ginger & Tofu Curry (GF, WF, DF)
- Stuffed zucchini (WF, GF, DF)
- Tofu patties (WF, GF, DF)
- Tomato and mushroom ragu with polenta
- Vegetable curry with flat bread (WF, GF, DF)
- Vegetable paella (WF, GF, DF)