Non-crumbling nut loaf recipe?

mumofmadboys

I like the Cranks nut roast

I've just bought a rather tatty secondhand copy of the Cranks Classics cookery book. Lots of really simple recipes, nothing like the complicated ingredients-heavy recipes in modern cookery books. I'll be making the nut loaf tonight.

I don't use rice.
I'm a bung-it cook so don't have a recipe.
I use a loaf tin or a Bundt tin but butter it well and coat it well with seeds such as pumpkin or sesame or nigella etc.
I use oats or breadcrumbs (or both) as the padding part and bind with egg, but most importantly I use lots of nuts. At least half are quite finely chopped.
I rarely put cheese in as you need such a lot to even taste it!
I think the trick is to leave it in the tin till it pulls away (like making bread).

I'm not sure if any of this helps.
I do use at least ½ butter to soften the onions and don't put vegetables in - other than onion.
Sometimes I layer it with a pine nut and spinach herby layer if I want to be more obviously festive and stick pine nuts in the butter instead of seeds.

Oh, that’s a good idea. It will help with binding, too.

Doodledog

I have an ancient recipe book from when we first were vegetarian in the 70s and whilst the recipes’ serving suggestions are worthy of Neil from The Young Ones, the loaves and patties themselves are very good. Eggs are, IMO, necessary for binding, and if you can get your hands on a substance called Vecon (a sort of cross between Marmite and bouillon) that is excellent too.

I tend to make things up as I go along - grating up mushrooms, onions and whatever is in the bottom of the fridge and adding breadcrumbs, cheese and ground nuts before binding with eggs. I sometimes half fill the loaf tin then add a layer of tomatoes or sauce, then fill up the other half.

Equal quantities of cooked brown rice, grated cheddar and mixed ground nuts, mixed with fried onions and a bit of sage, formed into burgers and coated in egg and breadcrumbs are popular with adults and children alike, and don’t crumble.

I do the same for the rossoles Doodledog bit instead of the breadcrumbs and sage I use sage and onion stuffing mix,, it's so easy

My daughter's Nut roast delicious hot and cold.

1 tbsp oil
1 chopped onion
1 red or what colour you want but not green pepper diced
2 cloves of crushed garlic or good squeeze out of a tube
200g mixed nuts pecans, walnuts+ cashews
50g ground almonds
75g chestnut puree
50g soft bread crumbs
2 eggs
100ml milk of your choice
100g cooked and chopped spinach
Salt & pepper
125g blue cheese crumbled if you don't like blue cheese white Stilton is great.

Oven 200° lined 1lb loaf tin
Fry onion,pepper + garlic to soft .
Put into a bowl with nuts, almonds ,puree, breadcrumbs,egg,milk ,spinach and S&P.
Mix well
Put half into tin sprinkle on crumbled cheese and rest of the mixture .
Bake 40 -45 mins .

I have an ancient recipe book from when we first were vegetarian in the 70s and whilst the recipes’ serving suggestions are worthy of Neil from The Young Ones, the loaves and patties themselves are very good. Eggs are, IMO, necessary for binding, and if you can get your hands on a substance called Vecon (a sort of cross between Marmite and bouillon) that is excellent too.

I tend to make things up as I go along - grating up mushrooms, onions and whatever is in the bottom of the fridge and adding breadcrumbs, cheese and ground nuts before binding with eggs. I sometimes half fill the loaf tin then add a layer of tomatoes or sauce, then fill up the other half.

Equal quantities of cooked brown rice, grated cheddar and mixed ground nuts, mixed with fried onions and a bit of sage, formed into burgers and coated in egg and breadcrumbs are popular with adults and children alike, and don’t crumble.

Thanks everyone, for recipes and suggestions. My aim is to empty the freezer of all the accumulated junk (do I REALLY need a tiny container of the water I used to rinse out a jar of pesto?), then fill the gaps with bean/nut loaf mix, patties, home made vegan sausagemeat, etc. Cover me, Tex, ah'm a-goin' in!

I use egg to bind, DD doesn't (she says keep the rice wettish, and that with the grated carrot and cheese, all pushed down into the tin...). Sometimes each works, sometimes not!

This morning, I did look at the extra uncooked nut roast in my freezer that she made this Christmas, and wondered if I could make little patties.

Sorry, cunningly should be funnily!

Escaped:,, Your nut loaf looks rather good, I am going to make it. Cunningly enough the one I make bears a very close resemblance to the Cranks one, which is also good but with fewer ingredients. I have a very old Cranks cookbook and still make some things out of it. Until recently I could buy Cranks loaves in Waitrose but they suddenly disappeared, I looked online and Cranks no longer exists. Rather sad.

It's a long time since I made one and they are very crumbly.
I solved this by reducing the size of the nuts in a food processor and adding more cheese . I didn't try the freezing method. They certainly cut better when cold .

mumofmadboys

I like the Cranks nut roast

Yes.. that is the one I use from a very old. much loved cook book.. I also remember going to Cranks, back in the day, to eat theirs in London..

I like the Cranks nut roast

bufflyfly I agree about the freezing method.

lots of grated carrot and cheese helps

Oops and page 2

Recipe here

https://www.gransnet.com/uploads/talk/202501/medium-18792-20241218-142958.jpg https://www.gransnet.com/uploads/talk/202501/medium-409232-20241218-163440.jpg

I tried 3 times to meet perfection, by adapting different recipes. Here's my version. I love beetroot so added it in.

www.bosh.tv/recipes/big-bosh-nut-roast
This is the one we had at Christmas served with a mushroom and sherry sauce. We also had the Bosh Mushroom Wellington both yummmy.

I do have a good nut loaf recipe (John Torode/Lisa Faulkner) but you won't find it online unless you buy the book; I had recorded the programme and copied it several years ago. I could PM it to you if you wanted it. Otherwise I find the best way is to make it in the loaf tin, let it cool, tip out of tin and put in the freezer until it hardens up a bit. Then cut it into nice thick slices, separated by baking parchment and keep in fridge until ready to reheat or just freeze the slices.