
Devices & Accessories
Harvest nut roast with gravy
Prep. 25min
Total 1 h 30min
6 portions
Ingredients
Harvest nut roast
-
olive oil plus extra for greasing2 tbsp
-
sourdough bread torn into pieces100 g
-
roasted cashews unsalted75 g
-
raw almonds80 g
-
fresh rosemary leaves only1 sprig
-
dried thyme2 tsp
-
dried oregano2 tsp
-
fresh flat-leaf parsley leaves only3 sprigs
-
full cream milk80 g
-
water500 g
-
parsnip peeled and cut into pieces (1-2 cm)250 g
-
carrot peeled and cut into pieces (1-2 cm)250 g
-
potato peeled and cut into pieces (1-2 cm)250 g
-
turnip peeled and cut into pieces (1-2 cm)250 g
-
sea salt to taste¼ tsp
-
ground black pepper to taste¼ tsp
-
brown onion (approx. 150 g), cut into halves1
-
Moroccan spice mix3 tsp
-
ground chilli½ tsp
-
canned cannellini beans rinsed and drained (approx. 250 g after draining)400 g
-
eggs2
-
walnuts cut into pieces80 g
Traditional style gravy
-
red onion cut into halves80 g
-
garlic cloves3
-
olive oil2 tbsp
-
cashews150 g
-
red wine vinegar2 tsp
-
plain flour1 tbsp
-
soy sauce2 tbsp
-
nutritional yeast1 tbsp
-
water300 g
Nutrition per 1 portion
Calories
752.7 kcal /
3161.3 kJ
Protein
23.5 g
Fat
52.3 g
Carbohydrates
41.3 g
Fiber
15 g
Saturated fat
7.4 g
Sodium
835.8 mg
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More informationAlso featured in

Vegetarian Kitchen
87 Recipes
Australia and New Zealand
Australia and New Zealand
You might also like...
Festive Nut Roast Wreath
2 h
Pea and garden mint fritters
25min
Mediterranean carrot fritters
1 h
Carrot, capsicum and pistachio pilaf
1 h
Pulse and pumpkin curry
30min
Potato and green pea curry
50min
Three-bean shepherd's pie
26 h
Vegan walnut and black bean burger
4 h 40min
Savoury tofu quiche
1 h 30min
Hearty gluten free vegetarian lasagne
3 h 5min
Vegetable curry with cauliflower couscous
45min
Tomato and lentil dahl
35min