Nut Roast Recipe - Mushroom Nut Loaf

We had it for Christmas dinner courtesy of my sister Melissa. We don't have a dehydrator and she does, so we went to her place for a hot (but still raw) Christmas dinner.

This is a little more time consuming than most of the recipes on this site, but the result is worth it.

It is definitely celebration food and not daily fare as it is very nut heavy (of course!), so best not to overdose on it.

Ingredients: Nut Loaf

2x cups brown mushrooms
2x stalks celery
1/4 cup sundried tomatoes
1x cup almonds
1x cup walnuts
2x dates
1/2 lemon
2 tbsp dried herbs
1x red bell pepper
1/2 cup parsley

Method:

Process almonds and walnuts in a food processor until finely crumbled.

Squeeze in the half lemon and add the dates. Process into a dough.

Put this into the mixing bowl.

Place the mushrooms, sundried tomatoes, celery and red bell pepper into the food processor and process until chunky.

Fold this into the nut mix.

Chop the parsley finely and fold into the mix.

Place the mix into a bread tray.

Place in dehydrator and dehydrate at 105 degrees for 4 hours, then turn (you can now take it out of the bread tray as it will retain the loaf shape) and dehydrate for a further 4 hours.

Serves 4

Mushroom Gravy

The nut loaf was served with a rich, thick mushroom gravy.

Ingredients:

2x cups portabello mushrooms
1x cup almonds
2x stalks celery
1/2 cup sundried tomatoes
1/2 cup water

Method:

Blend all these ingredients in a blender until smooth. Place in dehydrator for 2 hours to warm before serving with the nut roast.

Serves 4

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