Nut Loaf & Gravy Recipes
Nut loaf recipe
You will need:
- an oven
- a loaf tin
- greaseproof paper
- a large frying pan or saucepan
- a food processor (for grinding nuts and seeds)
- a grater (or that food processor, for grating carrots)
- a good knife for chopping vegetables
Ingredients:
Dry ingredients
- 150g / 6oz hazel nuts, ground
- 50g / 2oz pumpkin seeds, ground
- Large handful of broken cashew pieces
- 50g / 2oz rolled oats
- 1 dstsp dried sage
- 2 onions, finely chopped
- 2 cloves of garlic, crushed/finely chopped
- 1 stick celery, fairly finely chopped
- 1/2 red pepper, chopped into small pieces
- 2 carrots, grated
- 2 tbsp olive oil
- 140ml / 5 fl.oz water, approx
Flavourings
- 1 – 2 tsp yeast extract (e.g. Marmite)
- 1 tbsp tomato puree
- Rock/sea salt
- Pepper
Method:
- Mix together all the dry ingredients.
- Fry the onion in the olive oil for 10 minutes, add the carrot, celery, red pepper and garlic and continue to fry gently for a further 5 minutes.
- Add the water* and the various flavourings to the pan and bring to simmering point.
- Add the dry ingredients and mix well.
- Press the mixture into a well oiled non-stick loaf tin – this should be carefully lined with greaseproof paper if you want to turn the nut loaf out in one piece.
- Bake for 40 mins at Gas Mark 5/375°F/190°C.
Serve with roast potatoes and a selection of steamed vegetables, or with a salad.
Nut loaf can also be used for a sandwich filling with salad or chutney.
*Use hot water, then you can add the tomato puree and yeast extract more easily (as when it’s warmed by the water it slides off the spoon more easily) and mix it all together for adding to the dry ingredients.
Gravy recipe
You will need:
- a large saucepan
- a food processor (for grinding nuts and seeds)
- a grater (or that food processor, for grating carrots)
- a good knife for chopping vegetables
Ingredients:
- 1 onion, diced
- 2 tbsp oil
- 2 tbsp plain flour OR 1 tbsp arrowroot (gf)
- Clove of garlic (crushed)
- 450ml/15 fl oz vegetable stock (reduce a little if adding a splash of red wine/sherry) – and use a g-f version like Marigold Vegan red tub bouillon or Kallo g-f
- 1 tsp yeast extract
- 1 or 2 tbsp soya sauce – tamari is g-f, shoyu and other types aren’t
- Freshly ground black pepper
Method:
- Fry the onion in the oil for 5 minutes.
- Add the flour and cook for a further 5 to 10 minutes until the flour and onion are nut- brown and the onion is soft and slightly pulpy. If using the g-f arrowroot option, mix with a little cold water to make a paste then add to the stock and whisk in.
- Add the garlic then gradually stir in the vegetable stock (or the water from any vegetables you happen to be boiling at the same time). Whisk to prevent lumps.
- Bring to the boil and simmer for 10 minutes.
- Add the yeast extract, soya sauce and black pepper.
- Stir well. Strain if you like, or serve as it is.
