Last night I experienced my first vegetarian roast. Are you thinking, 'ok, so they made a lamb roast with all the vege's on the side but someone ate the meat so that leaves you with a plate of roast vegetables'. A very logical answer and probably true but not the truth I discovered last night.
For those new to the concept of a vegaterian roast it goes a little something like this;
1 peeled carrot
1 peeled onion
1 celery stick
200g unsalted raw mixed nuts (I used just almond meal but experiment if you will)
2 tablespoons vegemite
2 free range eggs
2 tablespoons mixed herbs
Salt & pepper
Dried breadcrumbs (for coating the tin)
Set oven to 190°C.
Line a 450g loaf tin with a strip of non-stick paper, grease well and sprinkle with dry breadcrumbs.
Put all the ingredients into a food processor and process until vegetables and nuts are chopped into chunky pieces.
Mix with remaining ingredients.
Spoon mixture into tin** and level the top and bake uncovered for 45 mins until set.
My friend put half the mixture in then layered soaked prunes, followed by the rest of the mix. It added a wonderful sweet juiciness to the roast which it otherwise lacks.
Give it a go, you will be surprised how addictive it is, particularly if you pair it with a creamy mushroom sauce.