Roasted Pumpkin Nut Loaf. Vegan and Free From

Roast Pumpkin Nut Loaf. Vegan and Free From

Remember Remember the fifth of November

Gunpowder, treason and plot.

I see no reason why gunpowder treason,

Should ever be forgot!

😀

Don’t you just love this time of year? The trees are turning golden with so many colour variations you could almost make a rainbow! There are pumpkins, squashes, apples, parsnips and chestnuts to enjoy! The weather is changing but it’s not yet as cold as it usually is… but that’s no excuse not to have a roaring log fire! 😀 

Please remember the animals today if you are letting off fireworks… or going out and leaving them home alone! Dogs especially can become incredibly anxious with all of the sudden loud noises! Maybe put the radio on louder than normal to mask the sounds a bit and make sure the windows are doors are shut and curtains drawn to further muffle the noises.

So, we’re now home from our travels and I was wondering if I should post a ‘what to eat when you’ve not been shopping’ meal 😛 or if I should post the chocolate dip which I concocted yesterday or as it’s Bonfire night whether a simple potato recipe would suffice! However, as I haven’t yet posted my pumpkin recipe, I decided that I should post that… it’s great for using up leftover pumpkin, or cooking some fresh so you have a tasty meal / snack / lunchbox filler all week! This great recipe can also be made into a wellington style dish – encased in a delicious pastry (with or without an addition of cheese) and served to guests (like my Mum!) 🙂

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Gather

  • 300g roasted/baked pumpkin or squash flesh
  • 100g (1 medium) onion chopped
  • 300g carrot finely grated
  • 50g brazil nuts
  • 50g cashew nuts
  • 3 tablespoons nutritional yeast
  • 1/2 teaspoon Italian herb mix
  • Salt to taste (I used pink Himalayan)
  • 50g porridge oats (gluten free if required)

Prepare

  1. Put the pumpkin in a food processor and add the onion followed by the carrot.
  2. Add the brazils and cashews and process until the nuts have been broken into smaller pieces.
  3. Mix in the nutritional yeast, herbs and salt then do a taste test. Add more salt if required.
  4. Lastly add the oats and process until mixed in. Tip into a prepared tin / dish and flatten the top.
  5. Cook on the middle shelf at Gas Mark 4 (350f / 180c) for 60-75 minutes. There should be a slight give when cooked and the top will be browned. The loaf will firm up on cooling.
  6. Run a knife around the dish to loosen the loaf, then allow to cool before attempting to remove.
  7. Enjoy!

Serve & Store

  • Serve hot as part of a delicious roast dinner with potatoes and fresh vegetables.
  • Eat with a tasty mixed salad – hot or cold;
  • Make into roast pumpkin nut wellington and serve with a vegetable gravy or tomato based sauce.
  • Slice and use as a sandwich filling – on its own or with some salad.

Roasted Pumpkin Nut Loaf

  • Servings: 8-10
  • Difficulty: medium
  • Print

Gather

  • 300g roasted/baked pumpkin or squash flesh
  • 100g (1 medium) onion chopped
  • 300g carrot finely grated
  • 50g brazil nuts
  • 50g cashew nuts
  • 3 tablespoons nutritional yeast
  • 1/2 teaspoon Italian herb mix
  • Salt to taste (I used pink Himalayan)
  • 50g porridge oats (gluten free if required)

Prepare

  1. Put the pumpkin in a food processor and add the onion followed by the carrot.
  2. Add the brazils and cashews and process until the nuts have been broken into smaller pieces.
  3. Mix in the nutritional yeast, herbs and salt then do a taste test. Add more salt if required.
  4. Lastly add the oats and process until mixed in. Tip into a prepared tin / dish and flatten the top.
  5. Cook on the middle shelf at Gas Mark 4 (350f / 180c) for 60-75 minutes. There should be a slight give when cooked and the top will be browned. The loaf will firm up on cooling.
  6. Run a knife around the dish to loosen the loaf, then allow to cool before attempting to remove.
  7. Enjoy!

Serve & Store

  • Serve hot as part of a delicious roast dinner with potatoes and fresh vegetables.
  • Eat with a tasty mixed salad – hot or cold;
  • Make into roast pumpkin nut wellington and serve with a vegetable gravy or tomato based sauce.
  • Slice and use as a sandwich filling – on its own or with some salad.

 

No Comments

  • Pamplemousse 6th November 2015 at 01:12

    This looks super tasty!!

    Reply
    • Laurena@LifeDietHealth
      Laurena@LifeDietHealth 9th November 2015 at 21:43

      Thank you! 🙂 It most certainly is! Do you prefer savoury or sweet pumpkin recipes?

      Reply
      • Pamplemousse 10th November 2015 at 17:39

        Ooooohh it just depends on my mood!!! I like both ?

        Reply
        • Laurena@LifeDietHealth
          Laurena@LifeDietHealth 10th November 2015 at 23:32

          I think I’ll have a play with some sweet pumpkin recipes… muffins? cookies? pie? ooo… pie! 😀

          Reply
          • Pamplemousse 11th November 2015 at 15:06

            I make pumpkin muffins and they are always a winner? pie?? You can’t go wrong with pie!

          • Laurena@LifeDietHealth
            Laurena@LifeDietHealth 12th November 2015 at 15:35

            Muffins sounded good so I created some bread type pumpkin buns… ate them all before photos though so the recipe will have to wait! 😛 Thanks for the inspiration! 🙂 pie calls…

  • Elaine @ foodbod 6th November 2015 at 09:37

    Looks fab, love all the ingredients 🙂

    Reply
    • Laurena@LifeDietHealth
      Laurena@LifeDietHealth 9th November 2015 at 21:45

      Thanks Elaine 🙂 It’s a great dish to have ready in the fridge when you’ve got the munchies! 😛 🙂 What would you use as a nut loaf base?

      Reply
      • Elaine @ foodbod 10th November 2015 at 12:57

        I’ll be honest…I’ve never made one 🙂

        Reply
        • Laurena@LifeDietHealth
          Laurena@LifeDietHealth 10th November 2015 at 23:28

          You’re missing out! This is a great dish to go with all those delicious spiced vegetables! 🙂 x

          Reply
          • Elaine @ foodbod 11th November 2015 at 07:09

            It sounds it, and I’ve made vegetable ‘loaves’ in other ways, just not a nut loaf for some reason..

          • Laurena@LifeDietHealth
            Laurena@LifeDietHealth 11th November 2015 at 09:12

            Yummy! Ooo… getting a recipe in my head…

          • Elaine @ foodbod 11th November 2015 at 09:38

            Ooohh…what’s brewing?

          • Laurena@LifeDietHealth
            Laurena@LifeDietHealth 11th November 2015 at 09:43

            Possibly parsnips in some loaf-esque form… 🙂

          • Elaine @ foodbod 11th November 2015 at 09:47

            Cool 🙂

          • Laurena@LifeDietHealth
            Laurena@LifeDietHealth 11th November 2015 at 09:52

            Yes… have to stay in my head for now though, things to do!

  • Sophie33 10th November 2015 at 08:53

    A truly wonderful well-flavoured delectable recipe! It screams: eat me right now! ooh yes! 🙂 xxx

    Reply
    • Laurena@LifeDietHealth
      Laurena@LifeDietHealth 10th November 2015 at 23:24

      I might just have to make some more of this myself Sophie! I’ve got some pumpkin waiting in the fridge… yumyum! Shall I send you some! 😛 x

      Reply
      • Sophie33 11th November 2015 at 09:42

        No, I still have about 15 home grown pumpkins like butternuts, Musque de Provence & Uchiki Kuri! 😉

        Reply
  • Sophie33 20th November 2015 at 08:42

    I made your tasty recipe & my hubby Peter & I both loved it so much! 🙂 MMM! xxx

    Reply
    • Laurena@LifeDietHealth
      Laurena@LifeDietHealth 20th November 2015 at 14:04

      Excellent Sophie 🙂 Thank you! 🙂 I guess you used one of your own pumpkins?

      Reply

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