Creamy Cashew Nut, Prune and Almond Loaf
Ingredients
- 2 tbsp olive oil
- 1 red onion, peeled and finely diced
- 1 garlic clove, crushed
- 2 carrots, peeled and coarsely grated
- 1 courgette, coarsely grated
- 1 celery stick, finely diced
- 1 red pepper, deseeded and diced
- 1/2 tbsp thyme leaves
- 150g cashew nuts
- 100g ground almonds
- 125g California prunes, chopped
- 1 tbsp tomato purée
Method
- 1
Lightly grease a 2lb loaf tin and preheat the oven to 180C/375F/Gas mark 5.
- 2
Heat the oil in a pan and sauté the onion and garlic for 2-3 minutes until softened. Add the carrots, courgette, celery, red pepper and thyme and mix well.
- 3
Reduce the heat, cover the pan and leave to sweat for 10 minutes, stirring just a couple of times. Meanwhile, put the cashew nuts in a food processor and blitz until they look like breadcrumbs (but not powdery).
- 4
Stir the cashew nuts, almonds, prunes and tomato purée into the softened vegetables and season well. Pour the mixture into the prepared tin and smooth over the top.
- 5
Place in the oven and bake for 40-45 minutes until just lightly golden. When ready, run a knife around the edges and turn out onto a plate. Serve hot with veggie gravy.
Creamy Cashew Nut, Prune and Almond Loaf was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 2 tbsp olive oil
- 1 red onion, peeled and finely diced
- 1 garlic clove, crushed
- 2 carrots, peeled and coarsely grated
- 1 courgette, coarsely grated
- 1 celery stick, finely diced
- 1 red pepper, deseeded and diced
- 1/2 tbsp thyme leaves
- 150g cashew nuts
- 100g ground almonds
- 125g California prunes, chopped
- 1 tbsp tomato purée
- 1
Lightly grease a 2lb loaf tin and preheat the oven to 180C/375F/Gas mark 5.
- 2
Heat the oil in a pan and sauté the onion and garlic for 2-3 minutes until softened. Add the carrots, courgette, celery, red pepper and thyme and mix well.
- 3
Reduce the heat, cover the pan and leave to sweat for 10 minutes, stirring just a couple of times. Meanwhile, put the cashew nuts in a food processor and blitz until they look like breadcrumbs (but not powdery).
- 4
Stir the cashew nuts, almonds, prunes and tomato purée into the softened vegetables and season well. Pour the mixture into the prepared tin and smooth over the top.
- 5
Place in the oven and bake for 40-45 minutes until just lightly golden. When ready, run a knife around the edges and turn out onto a plate. Serve hot with veggie gravy.
Creamy Cashew Nut, Prune and Almond Loaf was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
