Well, this is long overdue and somewhat of a practice run. I've been meaning to make nut roast for ages. And in true Jo fashion, browsed a few recipes and then made it up from there. So it kind of turned out more dumpling like, than traditional nut roast texture! So feel free to add more nuts to it if you so wish, if you doubled (or maybe trebled) the amount of seeds/nuts in the recipe, you'd get about double the yield. Which for me was a large rectangular baking dish. My friends and I enjoyed the dumpling though. So here's the method for that! Recipe and simplified method for cutting/pasting/printing at the end as usual.
Chop your sweet potatoes into chunks. I went for around about 1 to 2cm cubed. They kind of mushed into the dumpling a bit so bigger could be better!
Set them to cook (steam or boil is fine) and keep an eye so they don't get over done. They want to be just about to be edible and still pretty firm. Parboiled really I suppose.
I'm not a professional chef. Can you tell?!
Slice and fry the mushrooms. You don't want to add oil as the suet is oily enough later on!
Blitz up one pack of chestnuts, the cranberries, maple syrup and balsamic vinegar with enough water to make a thick paste.
Add all the seeds and nuts (chopping up the other bag of chestnuts). Season to taste. I added a good tablespoon of smoked paprika here.
Mix the suet into the paste along with the packet of silken tofu and add this to the frying pan, and don't forget to add the sweet potato which should've been done a while ago!
Once hot through, pour the whole lot into your baking dish.
Bake for 30 minutes at 200 degrees, take it out. Top it with the jar of cranberry sauce and roast for another 10 minutes at 220 degrees.
Voila. Nut dumpling roast. Serve with potatoes and lots of veggies.
Excuse the last photo. I was very excited to eat it and popped over to my friends, forgetting my camera. So it's only phone quality I'm afraid!! To be honest excuse all the photos, it gets dark early now!
Do you make up recipes?
Jo :)
Ingredients:
500g cubed sweet potatoes
300g sliced mushrooms
2 packets ready cooked chestnuts (I pack chopped)
150g cranberries
3tbsp maple syrup
2tbsp balsamic vinegar
50g golden linseed
50g blanched peanuts
50g sunflower seed
Salt and Pepper
Smoked paprika
300g veggie suet
Pack of silken tofu (349g)
Method:
Parboil/steam sweet potato till slightly undercooked
Fry mushrooms
Blitz 1 pack chestnuts, cranberries, maple syrup and balsamic vinegar with water, until it turns into a paste
Add the seeds and nuts to the frying pan
Season
Add the suet and tofu to the paste and then into pan
Heat through and pour into dish
Bake for 30m at 200degrees
Top with cranberry sauce
Bake for 10m at 220degrees
