Kale and Roast Tomato Nut Roast
Serves: 6-8 | Prep time: 20 minutes | cooking time: 50 minutes | Skill: Easy
You don’t have to be vegetarian to love this recipe and it's a great addition to any Sunday roast or Christmas lunch. I remember last Christmas I made one for myself being the only vegetarian in the house and I wish I had made double as it got demolished by everyone! Packed full of kale, nuts and full of good fats, protein and complex carbohydrates.
½ a large or one small onion, finely chopped
110g leek, finely chopped
3 cloves of garlic, finely chopped
2 sprigs of rosemary, stalks removed and needles finely chopped
½ tsp ground coriander
Zest of ½ a lemon
Generous ¼ tsp of salt
Generous grind of black pepper
3 tbsp sunflower oil
3 tbsp water
250g mixed raw nuts, finely chopped (brazil nuts, walnuts, cashew nuts, hazelnuts and pecans work well)
30g fresh coriander, roughly chopped
50g kale, roughly chopped
2 tbsp vegan butter
3 tbsp ground almonds
Roast Tomato Topping:
225g large vine tomatoes
2 cloves of garlic, finely chopped
1 tbsp walnut oil
Pinch of salt and good grind of pepper
Pre-heat the oven to 180°C and line a regular loaf tin with baking paper.
Put the onions, leeks, garlic, rosemary, ground coriander, lemon zest, salt pepper and sunflower into a pan over a medium heat. Sweat for 5 minutes before adding the water and continue to sautee for a further 5 minutes or until the onions have turned translucent and the leeks have softened.
Chop the nuts quite finely so that most of them are about the size of a lemon pip. Pour them into the pan with the coriander, kale, vegan butter and ground almonds. Stir together until the butter has melted. Whisk the eggs and stir them through the mixture.
Pour the mixture into the loaf tin and bake in the oven for 40 minutes or until the top is nice and golden brown and a skewer inserted into the centre comes out clean. Set aside in a warm place while you prepare the tomato topping.
Chop the tomatoes in half and put into a baking tray with the remaining ingredients and toss everything together. Bake for 10 minutes or until the tomatoes have softened and you have gathered some lovely garlicy juice.
Transfer the nut loaf to a board and place the tomatoes and juice on top. Chop into slices and serve with all your usual roast trimmings.