Christmas is coming and being a vegetarian since 1984 I’ve tried almost every nut loaf going, this one is my absolute favourite. So I thought I’d share with you my recipe for the best vegetarian nut loaf ever. It’s moist, layered and delicately flavoured. It cuts well, tasty, fabulous cold and the one dish I look forward to making each year. It looks simple but it takes a bit of preparation.There are many other vegetarian nut loaf recipes and other meat alternative recipes which are quicker and easier, but this one, is that little bit more special. Us veggies also want and crave something with a bit more love and care put into it on Christmas day, so here it is my absolute favourite white nut loaf. I have adapted this from my favourite vegetarian cook Rose Elliot‘s recipe. from Rose Elliot’s complete vegetarian cookbook. If you are veggie yourself, please try it, if you are cooking for someone vegetarian this Christmas, give this a go, and I bet you love it too.
Set your oven at 180 C (gas mark 4) Line a 1lb loaf tin with silicon paper (bottom and sides) Ive found you get a crisper loaf with a tin, the silicone rubber loaf ‘tins’ don’t have the same result.
The main nut loaf ingredients
- 50g butter
- 1 large onion chopped
- 300g of white nuts – I use a mixture of pine nuts, cashews and almonds
- 5 tablespoons milk
- 150g soft white breadcrumbs
- 2 large free range eggs
- sea salt and black pepper
- generous amount of grated nutmeg
The stuffing ingredients
- 175g soft wholemeal breadcrumbs
- 125g butter
- 200g fresh spinach washed and blitzed in processor
- grated rind and juice of 1/2 small lemon
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried thyme
- 4 heaped tablespoons fresh parsley chopped
Melt butter and soften the onion, don’t let it brown. Take pan off heat and add all the remaining nut meat ingredients.
Make the stuffing layer
Easy…just mix all those ingredients together. If you want to make life easier you could just mix up two sachets of pre bought stuffing mix. But this one is more vibrant and looks good!
Assemble the loaf
Put half the nut meat mixture in the loaf tin, flatten and smooth down, then add all the stuffing mixture. Top with the remaining nut meat mixture.
Tear off a large piece of foil and butter the middle section of it, turn this face down, onto the loaf tin and secure. The moisture is trapped in and the butter adds richness. Cook for 1 hour. After the hour, you remove the foil, and back for a further 10 minutes. Leave the loaf for 5 minutes to stand. Then turn out onto your serving dish. Decorate with toasted pine nuts, lemon slices, carrot slices cut into stars, anything you fancy.
So there you have it, the most delicious nut loaf, that even my meat loving visitors have enjoyed and asked for the recipe. If there is any left over its fabulous sliced in a sandwich or with salad the next day. Enjoy!
Leave me a comment with your favourite meat-less main course or let me know if you make this!