I came from an afternoon at work to the smell of roast chicken, and quickly remembered I had to make a Nut Roast, or I’d be having vegetables and potatoes while Kristina hacked away at a beautifully marinated piece of meat.
Anyway, I had time. I’ve had nut roast on many occasions and it’s really tasty, the thing is I can’t help but think of it as a souped-up version of stuffing. After a few minutes of ‘googling’ I found one that was quick, easy and used baked beans in the recipe.
This is the one I thought.
The Good Food website is something I’m quickly beginning to rely on in a ‘food emergency’ (yes, it’s a thing)
It was really easy to make and tasted lovely. It left me feeling full, and I’m sure I ate less than I would if I had chicken or something. The life of a pescatarian just keeps getting better.
Nut Roast Ingredients (takes about 1 hour)
- 2 slices of bread
- few handfuls of mixed nuts
- 3 mushrooms
- 1/2 courgette
- 1 can of baked beans
- 2 tbsp of any herbs