Nutty Tappy's Carrot & Seed Roast

October 21, 2015

 

My tasty, vegetarian carrot, nut and seed loaf has always been a hugely popular dish (and not just with the vegetarians I hasten to add!) that many people have asked me for the recipe. This loaf is so versatile; great to share at parties or for Sunday dinner and then also a healthy 'lunchbox' option served with salad. 

 

What I especially love about this recipe is, if gluten free soya sauce is used and oil is used for greasing the baking paper, then it is also suitable for gluten free and dairy free diets. 

 

 

Nutty Tappy's Carrot & Seed Roast

 

Ingredients at a glance

 

1 Teaspoon black mustard seeds

3 Large carrots (grated)

2 Garlic cloves (finely chopped)

1 Teaspoon corriander powder

Oil (to fry onion & carrot)

80g Ground LSA (Linseed Sunflower Almonds) or use ground almonds or gound flaxseed.

70g Sunflower seeds (whole)

50g Sesame seeds

50g Walnuts or Brazil nuts or Cashew or a mixture of anything you fancy (in large pieces)

Dried rosemary (or herbs of your choice)

Chopped fresh parsley (optional)

3 eggs

Bragg's seasoning (healthy gluten free version of soya sauce) or if you can't get then light Soya sauce

 

 

 

Here’s how

 

Pre-heat your oven to 180 Degrees Centigrade

 

Head a little oil in a large pan

Then add the teaspoon of mustard seeds, sizzle for 2 minutes, then add; 

3 Carrots (grated)

1 teaspoon of corriander powder

 

Lightly fry until carrots have softened. Then add

 

2 Garlic cloves (finely chopped)

 

Once that has softened you can take off the heat add the following ingredients

 

80g LSA (Linseed Sunflower Almonds) or use ground almonds.

70g Sunflower seeds (whole)

50g Sesame seeds

50g Walnuts or Brazil nuts or Cashew or a mixture of anything you fancy (crushed)

Herbs to your taste, I like to be generous but add how you prefer

Chopped fresh parsley

 

Mix everything together 

 

Then add;

Bragg's (or light soya sauce)

Salt & Pepper

3 eggs 

 

Mix again thoroughly

 

Butter the baking paper and put around the sides of a loaf dish (if you want to make it dairy free then use oil instead)

 

Sprinkle sesame seeds along the bottom of the pan for decoration on the top of your loaf

 

Pour ingredients into loaf dish and flatten (you can sprinkle more sesame seeds on top too)

 

Place in oven for approx 45 - 60 mins in your preheated oven - 180 degrees centigrade, until it feels nice & firm and deep brown on top

 

Rest in tin for 5 minutes then transfer nut roast to a cooling rack. It's good to stand for a little while as the loaf becomes firmer

 

Serving suggestion: slice and serve with cranberry sauce or any sauce of your choice and enjoy!!!! :)

 

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by Hannah Tapner 

Hansi Yoga & Holistic Therapies