300g(10.5 oz) sweet potatopeeled and chopped into 1 cm cubes
1tbspolive oil
2tbspunsalted butter
1red onionpeeled and finely chopped
2clovesgarlicpeeled and minced
2sticks celeryfinely diced
¾tspsalt
¾tspblack pepper
¼tspcelery salt
1tspItalian herb mix
300g(10.5 oz) tin cannellini beansdrained
300g(10.5 oz) cooked long grain white rice (approx. 100g/3.5oz uncooked weight)
120g(approx. 1 cup) chopped mixed nutsI use pecans, cashews and hazelnuts
150g(1 ½ cups) vegetarian cheddar cheesegrated
75g(1 ½ cups) panko breadcrumbs
2tbspmilk
2medium eggs
sprigs of fresh thyme to serve
Instructions
Preheat the oven to 190C/375F (fan) and grease a 4 lbs loaf tin.
Boil or steam the sweet potato for 10 minutes, until tender, then drain.
300 g (10.5 oz) sweet potato
Heat the olive oil and butter in a large frying pan, over a medium-high heat, until the butter melts.
1 tbsp olive oil, 2 tbsp unsalted butter
Add the onion and cook for 3 minutes, stirring often, until starting to soften.
1 red onion
Stir in the garlic, then add the celery, cooked sweet potato, salt, pepper, celery salt, and Italian spice mix.
2 cloves garlic, 2 sticks celery, ¾ tsp salt, ¾ tsp black pepper, ¼ tsp celery salt, 1 tsp Italian herb mix
Cook, stirring often for 5 minutes.
Turn off the heat, then add the cannellini beans, cooked rice, nuts, cheese, panko breadcrumbs, milk, and eggs. Stir together until combined.
300 g (10.5 oz) tin cannellini beans, 300 g (10.5 oz) cooked long grain white rice, 120 g (approx. 1 cup) chopped mixed nuts, 150 g (1 ½ cups) vegetarian cheddar cheese, 75 g (1 ½ cups) panko breadcrumbs, 2 tbsp milk, 2 medium eggs
Transfer the contents of the pan to the prepared loaf tin and push the mixture down with the back of a spoon.
Cover the top of the tin with a piece of greased foil, then place in the oven for 45 minutes.
After 45 minutes, remove from the oven and leave to cool for 5 minutes, then run a knife around the edge of the tin and turn the contents out onto a plate or board.
Slice the nut roast and serve topped with sprigs of fresh thyme.
sprigs of fresh thyme
Video
Notes
Can I make ahead?Yes, make the nut loaf, then cool, cover and refrigerate for up to two days.Reheat in the microwave:Reheat in slices in the microwave, until piping hot - about 45-60 seconds for an individual slice. Reheat in the oven:
Heat the oven to 160C/325F (fan).
Reheat in slices, by placing the slices on a baking tray, in a single layer. Sprinkle with a little water (to prevent it drying out) and cover with foil. Then heat until piping hot. In a single layer, it should be hot in around 12-15 minutes, but check first and give it longer, until thoroughly heated.
Alternatively, reheat the whole thing (unsliced) in the loaf tin. Sprinkle with a little water(to prevent it drying out) and cover with foil. Then heat until piping hot. It should take about 40-50 minutes, but check it's hot in the middle first and give it longer, if needed, until thoroughly heated.
Can I freeze it?Yes, slice the cooked nut roast into individual slices (so it will defrost quicker). Then cover and freeze.Defrost slices in a single layer, covered, in the refrigerator overnight. Then reheat as per the make ahead instructions above.Nutritional information is approximate, per serving, based on this recipe serving 8.