To be honest, I just tend to grab whatever’s available in the store, but I believe that it’s usually “Firm” tofu, and that sounds right, from the “tofu type” descriptions here.

happy christmas from

kim
colin
tony
lena

in London

I spent about 10 minutes trawling through the internet and came across your stereotypical lentil and celery etc varieties until I stumbled upon your recipe. I thought it sounded kind of weird so I gave it a crack.

Wow. Our household are converts. Even the most hardened carnivores cleaned their plates. Well done recipe maker! Will be passing recipe on to lots of happy friends.

The only slight difference I made was that they didn’t have any walnuts at the supermarket (London at this time of year!) so I used pecans in their place and they were lovely.

elaine: Thanks for the questions. I’ll fix the recipe shortly. I’ve always used whole shelled walnuts, and halved them before adding them to the recipe.

Poison Ivy: thanks for the tip! Should be useful for anyone who wants to make a vegan version.

PS - I’m going to give this recipe a go if my veggie friends come to Christmas dinner. Actually I’ll give it a go anyway because I just like nut roast.

Sorry to be picky but it is not clear.

I am doing a nut roast for my stepdaughter and her husband and small son. Can this recipe be frozen a couple of weeks in advance? I have never done a nut roast before, are there any obvious pitfalls?

I’ve always added the pine nuts whole since they tend to soften during cooking and add more of a “bite” than a crunch. Sometimes I quarter the walnuts, sometimes I leave them whole. Either way works - the texture of the roast as a whole is “smoother” with the walnuts chopped.

As for vegan alternatives… I’m assuming that you mean “soy milk“, not “soy sauce” - soy sauce would render the whole thing horribly salty!

I’ve never tried it, but I suspect that about 1½ cups of soy milk would probably work in place of the eggs. The soy milk is unlikely to act as well as a binding agent, though, so you may need to increase the cooking time slightly.

Whenever I’m cooking something that’s new to me, and which I’m going to share with others, I always cook a couple of test batches on my own before-hand. It’s the best way to avoid any surprises when it really counts!

I’ve been trauling the internet for hours to find a nut roast recipe that doesn’t seem dull……looks like i’ve found one!

I do have a realy silly question though….you mention finely grounding the cashew nuts, and the rest of the ingredients should be prepared as in the ingredients list. But the pine nuts and walnuts are only listed with weights. Are they added in whole to add texture or should they be chopped/crushed in some way?

Second silly question……I have a vegan coming for dinner…..I’ve noticed that a lot of vegan recipes use soy sauce to bind the mixture instead of eggs, would that ruin the taste or do you think it would work?

Thanks for your help! I’m a true nut roast virgin!

Rich