Pumpkin & Leek Nut Roast
Pumpkin & Leek Nut Roast
Ingredients (serves 4)
2 tablespoons olive oil
750g butternut pumpkin, peeled,deseeded, cut into 1cm cubes
2 small leeks, halved, washed, thinly sliced
1 cup mixed nuts, finely chopped (such as pistachio nuts, roasted hazelnuts, slivered almonds)
1 1/2 cups fresh white breadcrumbs
2 teaspoons ground coriander
1/4 cup coriander leaves, chopped
1 egg, lightly beaten (or egg substitute)
1/4 cup soy sauce
1 tablespoon sesame seeds
Preheat oven to 200°C. Grease and line base and sides of a 7cm deep, 10cm x 18cm (base) loaf pan with baking paper, allowing a 2cm overhang at both long ends.
Heat oil in a large frying pan over medium heat. Add pumpkin and cook for 5 minutes. Add leek and cook for 5 minutes or until pumpkin is tender. Transfer vegetables to a bowl. Cool for 15 minutes.
Add nuts, breadcrumbs, ground coriander, coriander leaves, egg, soy sauce and salt and pepper to vegetables. Mix to combine.
Press mixture firmly into pan. Sprinkle over sesame seeds, pressing into surface with your fingertips. Roast for 35 to 40 minutes or until golden and firm to the touch. Stand loaf in pan for 10 minutes. Lift out and slice.
The perfect meal for Vegetarian Christmas. Even my meat eating family members loved it, especially with some vegetarian gravy.
Enjoy.
This recipe was from Taste.com.au for a printable version click herehttp://www.taste.com.au/recipes/978/pumpkin+and+leek+nut+roast
Ingredients (serves 4)
2 tablespoons olive oil
750g butternut pumpkin, peeled,deseeded, cut into 1cm cubes
2 small leeks, halved, washed, thinly sliced
1 cup mixed nuts, finely chopped (such as pistachio nuts, roasted hazelnuts, slivered almonds)
1 1/2 cups fresh white breadcrumbs
2 teaspoons ground coriander
1/4 cup coriander leaves, chopped
1 egg, lightly beaten (or egg substitute)
1/4 cup soy sauce
1 tablespoon sesame seeds
Preheat oven to 200°C. Grease and line base and sides of a 7cm deep, 10cm x 18cm (base) loaf pan with baking paper, allowing a 2cm overhang at both long ends.
Heat oil in a large frying pan over medium heat. Add pumpkin and cook for 5 minutes. Add leek and cook for 5 minutes or until pumpkin is tender. Transfer vegetables to a bowl. Cool for 15 minutes.
Add nuts, breadcrumbs, ground coriander, coriander leaves, egg, soy sauce and salt and pepper to vegetables. Mix to combine.
Press mixture firmly into pan. Sprinkle over sesame seeds, pressing into surface with your fingertips. Roast for 35 to 40 minutes or until golden and firm to the touch. Stand loaf in pan for 10 minutes. Lift out and slice.
The perfect meal for Vegetarian Christmas. Even my meat eating family members loved it, especially with some vegetarian gravy.
Enjoy.
This recipe was from Taste.com.au for a printable version click herehttp://www.taste.com.au/recipes/978/pumpkin+and+leek+nut+roast
