Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A deeply savoury nut roast of mushrooms, walnuts and herbs - Sunday lunch, plant style.
Equipment: Food processor; loaf tin
Measures and names
Ingredients
- 400 g chestnut mushrooms (cremini mushrooms)
- 150 g walnuts
- 75 g ground almonds
- 3 tbsp ground flaxseed, mixed with 5 tbsp water
- 1 onion, chopped
- 2 garlic cloves, crushed
- 2 tbsp olive oil, plus extra for the tin
- 1 tsp dried thyme
- 1 tsp dried rosemary
- salt and black pepper
Method
- Heat the oven to 190°C (fan 170°C) and line a loaf tin.
- Fry the onion in the oil for 5 minutes. Pulse the mushrooms in a processor until chopped, add to the pan with the garlic and herbs, and cook until the moisture is gone, about 8-10 minutes.
- Pulse the walnuts until coarsely ground. Mix everything with the ground almonds, flax mixture and plenty of seasoning.
- Press firmly into the tin and bake for 40-45 minutes until firm and browned.
- Rest for 10 minutes before turning out and slicing.
Swaps and tips
Serve with all the usual roast vegetables and gravy. Slices well cold for lunches the next day.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 15 g | 6 g | 9 g | 47 g | 531 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
