Brazil Nut Roast en Croute

Recipe by Nigel Nicholls, presented at the Club on 2 December 1998.

• 450g (1 lb) frozen puff pastry
• Nut Roast:
  • 2 large onions, peeled and chopped
  • 50g (2 oz) vegan margarine
  • 450g (1 lb) brazil nuts, finely ground
  • 225g (8 oz) fresh fine breadcrumbs
  • 1/2 teaspoon dried thyme
  • 3 tablespoons lemon juice
  • pinch of - grated nutmeg,ground cloves and ground cinnamon
• Stuffing:
  • 25g (1 oz) chopped parsley
  • 1 tsp lemon juice
  • 1 tbsp grated onion
  • grated lemon rind
  • 1 tsp each dried thyme and marjoram

Preheat the oven to 200C / 400F / Gas mark 6.

Make the stuffing by adding all the stuffing ingredients together to make a soft mixture and season. Form stuffing into a sausage shape and place down the middle of pastry.

Fold pastry over stuffing tucking in ends. Place on damp baking tray join side down. Make one or two steam-holes. Bake for 30 minutes until crisp.

Garnish with clementine, cranberries and thyme sprigs.

The HLSC website is hosted by the International Vegetarian Union. For more vegan recipes, see the IVU Recipe Collection.