Vegetarian Nut Roast
Unfortunately my wife had a nut loaf in a restaurant last week and I dont get food without meat Couldnt find a reciept so had to invent this I am shocked to say it tasted really good and now she wants it again better write it down before I forget
Unfortunately my wife had a nut loaf in a restaurant last week and I dont get food without meat Couldnt find a reciept so had to invent this I am shocked to say it tasted really good and now she wants it again better write it down before I forget
- olive oil
- 2 cloves garlic finely chopped
- 1 onion finely chopped
- 250 g mascarpone
- 100 g pine nuts roasted
- 25 g pumpkin seeds
- 25 g sunflower seeds
- 2 red chiles finely chopped
- 1 large aubergine 1cm thick rings
- 1 sweet potatoes chopped in 1cm cubes
- 150 g dolcelatte or similar mild soft blue cheese
- liquid concentrated vegetable stock
- 5 sprigs fresh thyme
- Carbohydrate 32.0835921641791 g
- Cholesterol 96.875 mg
- Fat 59.379677238806 g
- Fiber 10.171011377532 g
- Protein 21.5125111940299 g
- Saturated Fat 21.7098525 g
- Serving Size 1 1 Serving (383g)
- Sodium 753.598875 mg
- Sugar 21.9125807866471 g
- Trans Fat 7.05136723880596 g
- Calories 713 calories
Step-by-step
- Put oven on at 170C
- Fry onion till light brown, add garlic, chilli and sweet potatoe. Season with salt and pepper. At the same time grill aubergine (put some salt, pepper and olive oil on) until light brown. Put onion mix and aubergine into oven dish (with wide enough base so full mix is about 4 cm deep). Mix in thyme, nuts and seeds.
- "melt" Mascarpone and Dolcelatte add a dash of liquid stock pour over the mix.
- Put in oven for 30mins with foil over, uncover for last 10 mins.
A glance at the ingredients fails to convey how richness interacts with sharpness when rich dairy meets pungent blue cheese and heat-activated capsaicin. Baking relies on precise thermal management to harmonize these contrasting elements without scorching the delicate seed oils.
- Roast the pine nuts at 170C for just a few minutes until golden to release their essential oils before mixing them into the base.
- Slice the aubergine into uniform 1cm rings so each piece cooks at an identical rate under the grill.
- Keep the vegetable mixture at a consistent depth of approximately 4cm in the baking dish to ensure even heat penetration throughout the center.
- Cover the dish with foil for the first 30 minutes of baking to trap moisture, then remove it for the final 10 minutes to develop a golden crust on top.
- Whisk a splash of liquid concentrated vegetable stock directly into the mascarpone and dolcelatte blend to achieve a pourable consistency that evenly coats the dense root vegetables.
Mastering this dish requires balancing the moisture content of the sweet potatoes so the final slice holds its structural integrity without becoming dense or heavy. Careful attention to oven temperatures transforms disparate plant proteins and fats into a cohesive, deeply savory main course.
