Mediterranean Nut Roast is a delicious, moist and tangy version of the nut roasts recipe. It is perfect for when the weather is cold and you want something roasted! And, it is vegan and healthy too.

mediterranean nut roast

In this recipe we are using Mediterranean ingredients from both the north coast and the south coast. So, we've added north African spice to the typical olive oil, nuts and butternut squash of the northern Mediterranean coast.

the mediterranean Difference

What makes the difference:

Cranberries and pomegrantas
Butternut Squash baked in north African spices
Extra Virgin Olive Oil plus sweet red wine vinegar

These additions give you a light, tangy and seasonal dish. Perfect for Christmas, celebrations and special days.

Mediterranean nut roast - with pomegranates

mEDITERRANEAN NUT ROAST RECIPE

This recipe makes enough to fill two roasting tins of 900ml. Or enough to feed 8 to 10 people.

ingredients

60g of ground linseed
500g of butternut squash or similar sweet pumpkin.
50g of cumin
50g of coriander
50g of Christmas spice (sweeter flavour) or any north African spice (Ras El Hanout) for a more firery tasty. 
50g Serriana Extra Virgin Olive Oil
2 large onion (or 2 medium onions)
4 garlic bulbs, chopped
A double splash of Serriana Red Wine Vinegar (or any other sweet wine based vinegar - such Vinagre de Jerez of Balsamic Vinegar)
250g of brown / chestnut mushrooms (if possible, if not any will do)
250g Pistachio nuts (ground)
100 grams of pecan nuts
100g of oats 
200g of cranberries
50g of brown sugar
50g or a handful of shelled pomegranates

method 

Step 1. Soak 60g of linseed in 120g of fresh water. (This ingredient will bind your nut roast together. Just like eggs do - but without the eggs)

Step 2. Peel and chop the 500g butter nut squash /pumpkin into small cubes. Place in a baking tin and add the spices and flavouring. Add 50g of cumin, 50g of coriander and 50g of other spice (Christmas spice/ mixed spices . Ras El Hanout). Then drizzle with Serriana Olive Oil, mix, cover with tine foil and place in the oven. Bake for 30 minutes on 200 degrees centigrade.

Step 3. Chop the onion(s) and SLOWLY fry for about 10 minutes in 50g of extra virgin olive oil. Use a lid on your pan to keep the moisture in. Add the two splashes of red wine vinegar.  Add extra water if the onions brown too quickly (you want to caramelise your onions to make them sweet).

Step 4. Add the 4 chopped garlic blubs and 250g of chopped mushrooms.  Fry SLOWLY with the lid on for another 10 to 15 minutes - or until the onions begin to brown.

Method Continued

Step 5. Grind the 250g of pistachio and 100g of pecan nuts together and set aside .

Step 6. Mix the soaked linseed and ground nuts together. (See image). But keep an extra 50g / small handful of ground nuts separate. These will be used to top the nut roast.

Step 7. Put the 200g of cranberries in a separate pan plus a little water and 50g of brown sugar. Heat slowly but don't let them dry out too much.

Ground pistachio nuts with soaked linseed

Prepare your tins!

Cooked cranberries in the baking tins

Step 8. Prepare your baking tins! Choose tins (or moulds) of 900ml. 

If you use a metal tin, line with baking paper (and grease with a little olive oil). If you use a rubber baking mould, then use as much olive oil (probably none) as per the instructions.

Step 9. Now add the cranberries and half of the nuts to the bottom of the baking tins.

Step 10. Mix the roast butter nut squash/ pumpkin with the soaked linseed and the fried onions, garlic and mushrooms in a large bowl.

final steps...

Step 10. Add the mix to the backing tins and pat down. Cover with tin foil

Step 11. Bake the tins for 45 minutes on 200 degrees heat. Remove the tin foil after 25 minutes.

Step 12. Tip the nut roast onto a flat serving surface - such as a bread board. 

Then top the nut roast with the remaining nuts and fresh pomegranates

Mediterranean nut roast - pre bake - rubber and a metal baking tin

How to serve and preserve

Place a flat board, like a bread board, over the base of the roasting tin or mould. Then, quickly, tip them both upside down so that the nut roast drops onto your board. 

Then sprinkle the remaining ground nuts and add lots of pomegranates. Now it is ready to serve. And eat.

Mediterranean nut roast

Your Mediterranean Nut Roast will go well with red or white wine. When you choose white, then select a dark straw coloured white wine. Something like a white garnacha grape with a little moscatel? When you choose red then anything from a young fruity wine to a full bodied wine will be great. Probably best to avoid the most 'oaky' red wines as the nut roast has a light taste.

Did you enjoyed this Mediterranean Nut Roast recipe? Then, why not check out more recipes from the Mediterranean Diet here?

Also, did you know that Pistachio nuts have only 20% less protein per gram than pure beef? And, they have way more calcium, manganese and fibre. Also, pistachios have a lot more vitamins A, E, B1, B6 and lots more folate (important for any guests who are or may be pregnant) than beef. Find out more here.


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