| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Eggs |
Vegetarian |
Veg3, Vegetarian |
1 |
servings |
INGREDIENTS
| 1 |
|
Heaped tsp vegetable stock or yeast |
|
|
; extract |
| 150 |
ml |
Water |
| 1 |
lg |
Onion; chopped |
| 4 |
|
Tomatoes; chopped |
| 1 |
tb |
Sunflower oil |
| 115 |
g |
Wholemeal breadcrumbs |
| 225 |
g |
Ground cashew nuts |
| 1 |
pn |
Herbs |
| 1 |
pn |
Salt |
|
|
Black pepper; nutmeg |
| 1 1/2 |
|
Beaten eggs |
| 170 |
g |
Dried apricots |
| 1 |
tb |
Lemon juice |
| 28 |
g |
Vegetarian margarine |
| 1 |
|
Pinches salt |
| 1/2 |
ts |
Mixed spice |
| 55 |
g |
Wholemeal breadcrumbs |
| 1/2 |
|
Beaten egg |
| 28 |
g |
Vegetarian margarine |
| 28 |
g |
Sesame seeds |
INSTRUCTIONS
NUT ROAST
APRICOT STUFFING
FOR PREPARING TIN
1. For stuffing, cover apricots with water and soak for 4 hours.
Simmer for half an hour till soft. Drain and chop, then mash adding
lemon juice, marg, salt, spice, breadcrumbs and egg. Mix well.
2. For the roast, dissolve the vegetable stock in water, fry onion and
tomatoes in oil until soft - about 15 minutes. Add stock, remove from
heat. In a large bowl mix breadcrumbs, nuts, herbs, salt, pepper and
nutmeg. Add onion and tomato mixture and egg. Mix well
3. Generously oil a 1 1/2lb tin with marg, then sprinkle with sesame
seeds, to prevent the roast from sticking. Spoon half the roast
mixture into prepared tins then add the apricot stuffing. Spoon the
remaining mixture on top and smooth over with a fork.
4. Bake in medium oven at 190°C/375°F/Gas Mark 5, for 40-50 minutes
until brown and firm to the touch. Leave to stand for 10 minutes
before turning out.
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