Friday, 5 March 2010

Oat and Nut Roast

The addition of oats to this nut roast keeps the end result moist. This was originally inspired by a vegetarian haggis, so you can think of this as a fusion of nut roast and haggis.


  • 1 tbsp sunflower oil

  • 1 onion, finely chopped

  • 1 leek, finely sliced

  • 1 tsp paprika (I use smoked paprika, but normal paprika works as well)

  • 300g mixed nuts, finely chopped

  • 200g porridge oats

  • 650ml vegetable stock (or hot water with stock powder dissolved in it)



  1. Preheat the oven to 180 degrees.

  2. Fry the onion and leek in the oil over a medium heat in a large saucepan.

  3. When the onion has started to soften, add the paprika and mixed nuts. Stir well.

  4. Add the oats and make sure everything is well mixed again.

  5. Pour in the water and once again stir well.

  6. Keep stirring the mixture to ensure it doesn't stick on the bottom until it starts to thicken up. This should take about five minutes.

  7. Pour the mixture into an ovenproof bowl and press down.

  8. At this point you can leave it to cool and store it overnight in the fridge.

  9. When it comes to cook it you can either keep it in the bowl, or if you've left it to cool then you can turn it out onto a baking tray.

  10. Either way, bake for 40 minutes in the oven and serve with roast potatoes and gravy.

Serves 6 to 8.

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