This is my basic go-to recipe, which I’ve been making for the past 20 Christmases! You can adapt depending what nuts and vegetables you have available
I’ve used mixed nuts in this recipe but you can substitute for cashews, walnuts, Brazils or almonds – they’re all brilliant sources of protein, unsaturated fats, fibre and a wealthy of vitamins, minerals and protective phytochemicals
You can also add any vegetables of your choice – celery, mushrooms, red pepper, carrots, aubergine or courgettes all work very well
Recipe from The Vegetarian Athlete’s Cookbook
Serves 6
1 onion, finely chopped
2 garlic cloves, crushed
1 tbsp olive oil
250 g (9 oz) mixed nuts (e.g. hazelnuts, almonds, cashews)
125 g (4 oz) wholemeal breadcrumbs
1 tsp yeast extract (e.g. Marmite) dissolved in 100 ml hot water
125 g (4 oz) vegetables of your choice (e.g. grated carrots or courgettes)
2 eggs
1 tsp thyme [method] Preheat the oven to 180 °C/fan 160 °C/Gas mark 4.
Sauté the onion and garlic in the oil until softened. Whizz the nuts in a food processor until thoroughly ground. In a large bowl, combine the ground nuts with the remaining ingredients.
Spoon the mixture into a lined loaf tin, cover with foil and bake for 30 minutes. Remove the foil and bake for a further 15 minutes, until firm and golden. Cool slightly, then turn out.
Serve with roast potatoes and vegetables with gravy.
