Flashback to Hackney, August 2004 and Pogo Cafe was set up in Clarence Road. It was an exciting and inspiring time. A much-used handwritten recipe book was found in one of the drawers, perhaps from the previous (veggie) restaurant.
It just so happened to contain some awesome vegan and veggie recipes, and this nut roast is inspired by one of them, since Clare from Fairfoods was lucky enough to be involved in the setting up of Pogo.
We have removed a couple of things from the recipe, and added in roasted hazelnuts, sheese, carrrots and mushrooms to make a nut roast which is great for Christmas day – or any other time – with lots of gravy and veggies.
Available to order for Devonians
If you are local to Tiverton or Exeter, and don’t feel like making it, you can also order the nut roast from Fairfoods and pick up on Christmas Eve from Reapers in Tiverton or Seasons in Exeter. More details here.
If you want a gluten-free roast, try our creamy cashew roast and replace half of the cashews with roasted hazelnuts.
Here are some other recipes that we love and that go well with nut roast.
Roast hazelnut, cheese and cashew roast
4 oz (115g) cashew nuts
5 oz (140g) roasted hazelnuts
6 oz (170g) bread, cubed
3.5 oz (100g/½ pkt) vegan cheese*, grated
½ teaspoon basil
1 teaspoon thyme
generous pinch black pepper
7 fl oz (200ml) boiling water
1 oz (30g/1 round dessertspoon) yeast extract**
2 tbsp vegetable oil
8 oz (225g/1 large) onion, finely chopped
4 oz (115g/1 medium) carrot, grated
4 oz (115g) mushrooms, finely chopped
1 clove crushed garlic, optional
2.5 oz (45g) wholemeal flour
1. Preheat the oven to 190°C/375°F/Gas Mark 5.
2. Chop nuts in food processor and put them into a large mixing bowl. Add bread to processor and process into breadcrumbs. Add to the chopped nuts along with the cheese, herbs and black pepper and stir together.
3. Measure the boiling water into a jug and add the yeast extract*. Stir until it dissolves in the water. You’ll use this in step 5.
4. Heat the oil in a large saucepan. Add the onions and carrots and cook and stir over a low heat until the carrots start to soften (7-10 minutes). Add the mushrooms and garlic and cook gently for another 5 minutes.
5. Take off the heat and mix in the wholemeal flour. Then gradually stir in the water and yeast extract mixture – you may need to whisk it to get rid of any lumps. Put the pan back on the heat and bring to the boil. Take it back off the heat and add the dry mix. Thoroughly mix the two together.
6. Place the mix in an oiled baking tin, about 8 x 10 inches, and flatten down with a fork. Place in the oven for 45-60 minutes or until it is nicely browned on top. Serves 6
* We use Bute Island mild cheddar melty sheese as it is palm oil free, the Vegusto range of vegan cheeses is also palm oil free.
** Replace yeast extract with 2 dessertspoons soya sauce if desired.