Recipes
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Serves: 4-6
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Prep Time: 30-45 minutes
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Cook Time: 40 minutes
If you are looking for a hearty vegetarian dish to share this Christmas, then our Festive Nut Loaf could be just the thing!
This version is lightly spiced with cinnamon, ginger and turmeric, and the roasted hazelnuts offer a satisfying crunch. You could serve slices with gravy or a simple, homemade tomato chutney or sauce.
Use whatever type of mushrooms you prefer, though we recommend using a mix.
Ingredients
- 1cup - uncooked quinoa (to yield 3 cups cooked)
- 1/2 - red onion, finely chopped
- 1 - stick of celery, finely chopped
- 300g - mushrooms, roughly chopped
- 1/2tsp - ground cinnamon
- 1/2tsp - ground ginger
- 1/2tsp - ground turmeric
- 150g - roasted hazelnuts, roughly chopped
- 2 - large eggs
- sage leaves & butter for the garnish (optional)
Method
- Preheat the oven to 200 degrees Celsius.
- In a saucepan, cover the quinoa with 2 cups of cold water. Bring to the boil, then cover with a lid, turn the heat down to low, and simmer for 15 minutes until all the water has been absorbed.
- Take the saucepan off the heat and keep it covered while you prepare the rest of the ingredients.
- In a large frying pan over medium heat, fry the onions and celery in a little olive oil until soft.
- Add the mushrooms and ground spices and keep cooking until the mushrooms have completely softened.
- Leave aside for five minutes to cool.
- In a large bowl, combine the cooked quinoa, the softened vegetables, hazelnuts and two eggs.
- Press the mixture firmly into a loaf pan approximately 25cm by 11cm.
- Bake for 40 minutes until brown and firm on top.
- To garnish, fry sage leaves in a tablespoon of butter until crisp. Scatter on top of the loaf and serve.
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