Mixed Nut and Seed Roast

This one is very moist, with a good blend of different, nutty flavours. The tamari and herbs add the essential savouriness.


1/2 cup (2 oz) 50 g brazil nuts
1/2 cup (2 oz) 50 g hazelnuts (filberts)
1/2 cup (2 oz) 50 g sesame seeds
100 g (1/4 lb) sunflower seeds
3 large onions
1 clove garlic
3 - 4 cups (125 g) 1/4 lb fresh wholemeal (whole grain) breadcrumbs
60 ml (4 tbls,) oil
120 ml (8 tbls) chicken or vegetable stock
60 ml (4 tbls) tamari sauce
90 ml (6 tbls) mixed chopped fresh herbs
extra oil for greasing pie or souffle dish


1. Heat the oven to gas mark 4 (180°C) 350°F.

2. Put the brazil nuts and hazel nuts into a blender or food processor and work them until they are finely ground.

3. Put the sesame seeds into a frying-pan with no fat and set them in a moderate heat until they brown, shaking the pan occasionally.

4. Turn them onto a plate to cool.

5. Mix the nuts, sesame and sunflower seeds together.

6. Finely chop the onions and garlic.

7. Heat the oil in a large frying-pan (skillet) on a low heat.

8. Mix in the onion and garlic and cook them until they are soft.

9. Take the pan from the heat and mix in the nuts, breadcrumbs, stock, tamari (Shoyu) sauce and herbs.

10. Press the mixture into a large, lightly-greased pie dish or souffle dish and smooth the top.

11. Bake in the oven for 45 minutes. Serve directly from the dish.

Cooking time : 1 hour 10 minutes

To make a tomato-flavoured nut roast add 30 ml (2 tbls) tomato puree or paste to the mixture instead of the tamari (Shoyu).

The roast can then be baked in a ring mould.

To serve, turn it out onto a flat plate and fill the centre with steamed broccoli or steamed diced green beans.

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