Walnut, Orange and Mushroom Loaf

  • 2 tbsp olive or sunflower oil
  • 6oz/150g finely chopped onion
  • 6oz/150g finely chopped mushroom
  • 2 garlic cloves-crushed/minced
  • ½ vegetable stock cube
  • 6oz/150g ground walnuts
  • 6oz/150g ground cashews
  • 6oz/150g finely grated/shredded carrot
  • 1 tsp finely grated/shredded orange rind
  • 1½ tbsp finely chopped fresh parsley (use third qty. if dried)
  • 1 large beaten egg (Vegan use Egg Replacer or 1 tbsp soya flour mixed with 2 tbsp water)
  • Salt & ground black pepper.
  1. Set oven 375ºF/190ºC/Gas 5
  2. Grease and line a 1lb/450g loaf tin with a strip of greased baking parchment long enough to overhang at both ends
  3. Heat the oil and fry the onion until soft
  4. Add the mushrooms, garlic and stock cube and cook for a further 1-2 minutes
  5. Take the pan off the heat and add the nuts, carrot, orange rind, parsley and beaten egg.
  6. Season, then press into the prepared tin-add extra nuts if the mixture is too moist.
  7. Bake for 30-45 minutes until browned and firm to the touch

Can be cut, wrapped in individual portions and frozen when cold.