Vegetarian Nut Roast

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• 14 ounces firm tofu, chopped into 1/2 cm cubes
• 6 ounces onions, finely chopped
• 3 garlic cloves
• 1 teaspoon of finely chopped dried hot red chili pepper
• 1 ounce butter
• 3 vegetable bouillon cubes
• 1/2 cup boiling water (for stock cubes)
• 4 ounces finely chopped closed-cap mushrooms
• 3 1/2 ounces pine nuts
• 9 ounces cashew nuts
• 3 ounces halved walnuts (or chestnuts if you prefer)
• 3 eggs, beaten
• 2 teaspoons fresh basil or 3 teaspoons dried basil
• salt and black pepper

Recipe

• 1 finely grind cashew nuts using food processor or blender. prepare tofu, onions, mushrooms and walnuts as described in ingredients list.
• 2 boil water on stove and add vegetable stock cubes. once completely dissolved, add onions, chilli and garlic. bring to boil and simmer 10 minutes.
• 3 in a large bowl, combine tofu, eggs, butter, basil, walnuts, pine and cashew nuts and mushrooms. stir them in with a fork. season with salt and pepper to your own taste.
• 4 fold stock/onion mixture into the tofu/egg mixture, mixing thoroughly.
• 5 grease loaf tin with butter and place mixture into tin.
• 6 cook for 40 minutes at 350f (180 celsius), fan forced. if not, place the tin on a shelf nearest the heating element.
• 7 the roast will be done when a knife or skewer comes out clean!