Vegetarian Nut Roast

By Kitchen Sanctuary · 90 min

Ingredients

Instructions

1. Preheat the oven to 190°C (375°F, fan) and grease a 4 lb loaf tin.
2. Boil or steam the sweet potato for 10 minutes until tender, then drain.
3. Heat the olive oil and butter in a large frying pan over medium-high heat until the butter melts.
4. Add the onion and cook for 3 minutes, stirring often, until it starts to soften.
5. Stir in the garlic, then add the celery, cooked sweet potato, salt, pepper, celery salt and Italian herb mix.
6. Cook for 5 minutes, stirring often.
7. Turn off the heat, then add the cannellini beans, cooked rice, nuts, cheese, panko, milk and eggs. Stir until combined.
8. Press the mixture into the prepared loaf tin with the back of a spoon.
9. Cover the tin with a piece of greased foil and bake for 45 minutes.
10. Remove from the oven and cool for 5 minutes. Run a knife around the edge and turn the nut roast out onto a plate or board.
11. Slice and serve.

Summarized from Kitchen Sanctuary's video. Watch it for the details.

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