Oil free-kin great nut roast


Serves: 4 Preparation time: 1hr

(Nut roast)

200 grams of walnuts

200 grams of pine nuts or sunflower seeds 6 large carrots

5 garlic cloves




Use your usual veg/potatoes to go along with this, or try this...


Broccoli Cauliflower Carrots Peas

2kg potatoes Parsnips Onions Peppers

2 Sweet potatoes

For the nut roast:

Step 1

Peel and chop the carrots and add to boiling water. Cook until nice and soft, then pre heat the oven to 200 degrees.

Step 2

Blend the nuts together with chopped rosemary, garlic and coriander. You can remove the rosemary for more of a veggie burger taste.

Step 3

Add the whole mix into a bowl and add 2 to 3 teaspoons of sea salt but keep trying to check for your perfect taste. I would say to slightly over salt and mash with a fork. Keep going until it reaches the patè texture and then add to a glass dish and press in with a spoon to level off to around an inch high. Or you can use a non bleached parchment paper and press in any container oven suitable to around an inch high.

Place in the oven for 45 minutes, checking for even cooking half way.

Once done remove from the oven and allow time to cool before removing from the dish. Enough time will ensure it binds during the sweating and cooling process.

For the roast vegetables:

Step 1

Boil water for potatoes, sweet potatoes and parsnips.

Peel and cut them to the desired size. Cut the sweet potatoes slightly bigger as they cook a little faster.

Add to boiling water, allow for water to re-boil and simmer for 13 minutes.

Step 2

Once cooked enough so that you can press a fork in without breaking, drain and allow to sweat steam off for 10 minutes.

Then place on a glass dish or your normal non-stick cookware, in a preheated oven at 220 degrees celsius for 30 minutes, turning them at around 20 minutes and cooking until crispy.

Step 3

Steam or boil your vegetables at personal desired times.

I like to use a 3 tier steamer and have the carrots and the bottom sliced thick in half, the cauliflower in the middle and the broccoli at the top and twenty mins would be sufficient.

Step 4

Chop medium rough chunks of onion, bell pepper with 2 garlic cloves and add to a wok, fry in small amount of water. Keep adding water if needed; start with around 50ml and add 25ml each time and cook on a high heat until soft and starting to brown on edges.

Step 5

Steam or boil the peas for 5 mins before finishing.

Drain and serve.

Timing can be planned to perfection and you can serve this abundance of flavours. Little tip: salt everything individually before serving.. this is such a winner.