How To Make Mixed Vegetable And Nut Roast Loaf | Waitrose

nuts

🥗Healthier: seeds

💰Cheaper: chopped peanuts

Seeds provide similar crunch and flavor, while peanuts are more budget-friendly.

egg

🥗Healthier: flaxseed meal

💰Cheaper: applesauce

Flaxseed meal can bind ingredients while being lower in calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive and works well for roasting.

breadcrumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats can be a healthier alternative, while crushed crackers can be more affordable.

Preheat the oven to 180°C (356°F).

Roast the nuts on a baking tray in the oven for about 10 minutes until they are a deep golden color and leave them to cool.

Heat a drizzle of olive oil in a pan over medium to high heat.

Add a mixture of onions, carrots, and celery to the pan and sweat down until softened.

Crush garlic with a knife and add it to the pan once the vegetables are cooking.

Chop the cooled nuts slowly to avoid them scattering, leaving larger pieces for texture, then add them to the pan.

Add thyme to the pan and stir to combine, seasoning with salt and pepper.

Add spinach to the pan and stir until wilted down.

Add 15g of soft white breadcrumbs to the mixture to help bind it together.

Beat an egg in a bowl and add it to the mixture, stirring everything together.

Grease and line a loaf tin with baking parchment, then spoon the mixture into the tin, packing it firmly into the corners.

Cover the loaf with foil snugly around the edges and place it in the oven at 180°C for 50 minutes.

After 50 minutes, remove the foil and return the loaf to the oven for another 10 minutes.

Remove the nut loaf from the oven and let it cool for about 10 minutes before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens