We recognise that you probably won’t have much spare time in-between checking on your roast potatoes, parsnips and the turkey itself, so to help, we’ve chosen this simple nut roast in tomato sauce recipe.
Ingredients:
- 1 medium onion chopped
- 1 large carrot grated
- 200g chestnut mushrooms
- 30ml vegetable oil
- 2 tbsp extra virgin olive oil
- 2 garlic cloves finely sliced
- 1 sprig rosemary
- 2 tsp yeast extract in ¼ pint hot water
- 225g chopped mixed nuts *
- 2 tbsp ground almonds *
- 100g wholemeal breadcrumbs *
- 1 tbsp sage
- 300g tomato puree
- Salt and pepper
Method:
Step 1
Preheat the oven to 180˚C and line a loaf tin with parchment paper.
Step 2
Fry the onion and mushrooms in a pan until soft. Add the vegetable oil, grated carrot, yeast in water, mixed nuts, almonds, breadcrumbs and sage before seasoning with a pinch of salt and pepper.
Step 3
Spoon the mixture into the loaf tin. Cover with tin foil and bake for thirty mins, until golden brown.
Step 4
To make the tomato sauce, heat the garlic, extra virgin olive oil and rosemary in a pan. Add a pinch of salt and pepper before pouring in the tomato puree and leaving to simmer for 15 minutes.
Step 5
Chop the loaf into 2cm thick slices and serve with the tomato sauce on the side in a gravy boat.
