Ground roasted nuts with chickpeas, thyme, cheese and a secret ingredient make this the perfect vegetarian "roast".
Prep time:20 mins
Cook time:40 mins
- 1 tablespoon oil
- 1 onion, finely chopped
- 1-2 cloves garlic, crushed
- 250g mixed nuts, finely ground
- 400g can Edgell Chick Peas, drained and finely ground
- 100g grated tasty cheese
- 4 cups fresh breadcrumbs
- 1 tablespoon chopped fresh thyme
- ¼ cup chopped parsley
- 2 eggs, lightly beaten
- 1 tablespoon Vegemite
- 2 tablespoons Leggo's Tomato Paste
- Relish, for serving
Heat oil in a frypan, sauté onion and garlic for 3 minutes or until onion is tender. Set aside.
Combine cooked onion and remaining ingredients in a large bowl. Spoon into a baking paper lined 25cm x 10cm loaf pan. Bake in a preheated oven at 180ºC for 35-40 minutes or until browned. Cool for 10 minutes before cutting into slices. Serve with relish.
Serve with roasted potatoes for a delicious meal.