Celery and apple nut roast

This recipe was one of the most popular at the ‘Wholemeal Cafe’ in Streatham, South London during the 80’s. It can easily be made vegan. It is delicious served cold with a salad, especially my coleslaw recipe. Soaking the almonds softens the skins and makes the nuts easier to digest. It is cooked in a shallow dish rather than a loaf tin, which makes it less dense.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Oil a shalow pyrex dish or tin approx 26 cm x 31 cm

Step 2

In a small frying pan, fry the onion and celery together for a minute or two in 2 tbsp of the olive oil then add the mixed herbs and cook for another minute or two. Set aside.

Step 3

Process the nuts in a food processor till they are ground but not too finely.

Step 4

In a large bowl mix the nuts, breadcrumbs, carrot, apple, courgette together then add the seeds and stir in the salt, bouillon, the other 2 tbsp oil and the shoyu, then stir in the onion and celery mixture.

Step 5

Pour over the beaten eggs or soaked chia and mix well.

Step 6

Spoon into your prepared dish and flatten. Press the extra 20 almonds into the mix in a pattern.

Step 7

Bake in the centre of the oven for 45 minutes until nicely browned. It looks nice if you brush a little oil over the nuts once it is cooked and sprinkle over some parsley. Serve warm or cold.