For quite a long time now, meat-free dinners have been a regular feature of our family meal plans.
Generally speaking, the menu on these days tends to alternate between veggie curries, jacket potatoes or, if all else false, a good old fashioned omelette!
Every now and then, however, I do like to break up the predictability, with some new and novel variety of plant-based recipe.
Today, that recipe was….a nut roast.
As a teen in my Vegetarian era, nut roast was my go-to (admittedly, there wasn’t a whole lot of options at the time!!)
This partly explains why I was so keen to re-visit this dish, although admittedly, the nutritional benefits were almost as much persuasion as the nostalgia.
Made with Linwoods Milled Flaxseed, Almonds, Brazil Nuts & Co-Enzyme Q10, this recipe is easy to prepare, and can also be made in advance then re-heated the next day.
(The recipe I used was adapted from this one by BBC Good Food, and the full demo is here. )
It goes without saying, that the obligatory nut content makes this recipe a particularly good choice for those keen on bolstering their chances for seasonal wellness, via the medium of vitamins, minerals, and immune-boosting ‘good’ fats.
This is a key incentive for me, especially as the season of never-ending school germs looms on the horizon!
As an important aside, however, there is one other (very important) selling point to the humble nut roast that is worth mentioning, and that is the excuse it gives for… gravy.
Gravy - it somehow has a knack of making even the Mondayest of Mondays, feel like a Sunday, and for that reason, it’s really no wonder that I’ve gone a bit ‘nuts’ for this recipe!
Sponsored by Linwoods
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