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Savoury Nut Loaf and the Slow Cooked Challenge

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Many thanks to Lucy at Baking Queen 74 for the October Slow Cooked Challenge.  Pop over to Lucy’s blog and check out the October Slow Cooked Challenge Round Up.  

October has come and gone, Halloween is now past and Christmas is just over the horizon. Despite this,   I am in denial,  looking back over my shoulder to balmy September days of glorious sunshine and fresh, light food.  

There are lots of recipes to remind you of warmer days that you can cook in the slow cooker, especially if you make your recipe meat free, so the theme for the Slow Cooked Challenge this month is 

MEAT-FREE.

Savoury Nut Loaf

It’s years since I made a nut loaf, but I really liked the look of this Savoury Nut Loaf from 400 Slow Cooker & One-Pot Recipes by Catherine Atkinson & Jenni Fleetwood.  The book could have been written for the Slow Cooked Challenge, it’s packed full of recipes not only for Crockpots and Slow Cookers but has Claypot recipes and recipes to cook slowly in the oven too.  There are lots of ideas for every meal and and every course.  Each recipe is illustrated with step by step photographs which makes it easy to see exactly what needs to be done.  400 Slow Cooker & One Pot Recipes is available from Qwerkity who specialise in great gifts for men and women.  

400 Slow Cooker Recipes

The Savoury Nut Loaf is packed full of vegetables, nuts and lentils, it’s filling but not heavy.  I served it just warm, with a tomato salsa and a Waldorf Salad of celery, apples and pecan nuts.  Later in the week I also served it hot with a baked potato, vegetables and gravy, just as I would with a meat loaf, and it was equally delicious.   

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Savoury Nut Loaf

Catherine Atkinson & Jenni Fleetwood
Savoury Nut Loaf is packed full of vegetables, nuts and lentils, it’s filling but not heavy
5 from 5 votes
Print Recipe Pin Recipe Bookmark
Prep Time 15 minutes
Cook Time 7 hours 20 minutes
Total Time 7 hours 35 minutes
Course Main Course
Cuisine British
Servings 4
Calories 474 kcal

Ingredients

  • 30 millilitres (1 fl oz) olive oil plus extra for greasing
  • 1 (1) onion finely chopped
  • 1 (1) leek finely chopped
  • 225 grams (2.3 cups) mushrooms chopped
  • 2 (2) garlic cloves crushed
  • 425 grams (2 cups) can lentils rinsed and drained
  • 115 grams (4 oz) mixed nuts such as hazelnuts, cashew nuts and almonds, finely chopped
  • 50 grams (2 oz) plain all purpose flour
  • 50 grams (2 oz) cheese grated sharp Cheddar cheese
  • 1 (1) egg beaten
  • 45-60 grams (1.5 oz) chopped fresh mixed herbs
  • Salt and ground black pepper
  • Chives and sprigs of flat leaf parsley to garnish

Instructions
 

  • Place an upturned saucer or metal pastry ring in the base of the ceramic cooking pot.
  • Pour in about 2.5cm/1in hot water and switch on the slow cooker
  • Lightly grease the base and sides of a 900g/2lb loaf pan or terrine – first making sure it will fit in the slow cooker – and line the base and sides of the tin with baking parchment
  • Heat the oil in a large pan, add the celery, mushrooms and garlic, then cook for 10 minutes, until the vegetables have softened, do not let them brown.
  • Remove the pan from the heat, then stir in the lentils, mixed nuts and flour, grated cheese, beaten egg and herbs. Season well with salt and black pepper and mix thoroughly.
  • Spoon the nut mixture into the prepared loaf tin or terrine, pressing right into the corners. Level the surface with a fork, then cover the tin with a piece of foil. Place the loaf tin in the ceramic cooking pot and pour in enough near-boiling water to come just over halfway up the side of the dish.
  • Cover the slow cooker with the lid and cook for 3-4 hours or until the loaf is firm to the touch.
  • Leave the loaf to cool in the tin for about 15 minutes, then turn out on to a serving plate. Serve the loaf hot or cold cut into thick slices and garnished with fresh chives and sprigs of flat leaf parsley.

Notes

I served the nut loaf with a tomato salsa and a Waldorf salad made with chopped celery, apple and pecan nuts.
Adapted from 400 Slow Cooker & One-Pot Recipes

Nutrition

Calories: 474kcalCarbohydrates: 48gProtein: 20gFat: 24gSaturated Fat: 3gCholesterol: 41mgSodium: 102mgPotassium: 970mgFiber: 13gSugar: 5gVitamin A: 1430IUVitamin C: 22.9mgCalcium: 88mgIron: 6.9mg
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Reader Interactions

Comments

    • Janice Pattie says

      I think that’s the joy of this recipe, it doesn’t need to be cold outside to enjoy it. One for the Viking perhaps?

      Reply

  5. Sheila Reeves says

    Tagliatelle Broccolo – not a slow cooker recipe but one that us so quick & easy to prepare and taste delicious
    Have bever made a nut loaf in the slow cooker, one that is being bookmarked now though!

    Reply

  23. nazima says

    never tried nut roast before. You make it look straightforward. Will have to investigate. Bet the slow cooker keeps it moist and locks in the flavour.

    Reply

    • Janice Pattie says

      It was really easy to make Amanda and there are so many good slow cooker recipes, it’s worth getting it out again.

      Reply

  48. Jane Willis says

    It’s hard to pick a favourite, there are so many delicious ones – but anything involving curried lentils is a hit with me.

    Reply

  58. Victoria Prince says

    At the moment it’s a vegetable stir fry 🙂 Toss up between than and vegetable lasagne! Love the sound of this book

    Reply

  67. Daniel Todd says

    I have been veggie for 18 months now and I always find myself eating the same things over and over as I struggle to find new recipies . I really like the look of the nut roast

    Reply

  72. Fiona K says

    I like vegetarian chilli, either made with soya mince or myco-protein meat-free mince. We serve ours with tortillas, guacamole and “sheese”. You can make the chilli in a slow cooker with soaked uncooked red kidney beans – if you use canned then you can make on the stove top.

    Reply

  76. Gemma Cook says

    Slow cooker cauliflower korma sounds absolutely delicious xxx
    I really enjoyed reading this blog post, thank you for sharing 🙂

    Reply

  78. Susan B says

    My favourite vegetarian recipe is baked root vegetables with melted mozzarella and a few chunky wholemeal breadcrumbs.

    Reply

    • Janice Pattie says

      Aw Leanne, don’t be scared it’s the least scary kitchen appliance. Check out the recipes on the Slow Cooked Challenge, there’s bound to be something there that you feel happy to make.

      Reply

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Recipe Rating




5 from 5 votes (5 ratings without comment)