Nut and aubergine roast
This low potassium, low phosphate and low salt recipe makes eight portions of nut roast and enough side vegetables for four people.
Chef
Ingredients
Nut roast - 8 portions, 4 can be frozen
2 tablespoons olive oil
1 onion, finely chopped
1 clove garlic, crushed
50g button mushrooms, finely chopped
50g aubergine, finely chopped
2 carrots, grated
40g breadcrumbs
100g ‘Rice & Quinoa’ pouch
Black pepper
250g mixed nuts, chopped
30g parsley, finely chopped
Half a very low-salt vegetable stock cube
Potatoes and vegetables
500g (4) medium potatoes, peeled
2 tablespoons olive oil
250g swede, peeled
40g vegan dairy-free spread
250g spring greens, shredded or 250g carrots, peeled and chopped
Cracked black pepper
Gravy
Use a low-salt vegan gravy made to packet instructions
Method
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Step 1
Heat oven to 175°C/ 155°C fan/ gas mark 3 and oil a silicone 907g (2lb) loaf tin or line a metal loaf tin with parchment paper. In a frying pan, heat the remaining oil and sauté the onion and garlic until soft. Add the mushrooms, aubergine and carrot to the frying pan and sauté until soft.
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Step 2
In a bowl, mix the breadcrumbs, rice and quinoa together with the black pepper and nuts. Add the sautéed vegetables, chopped parsley, and vegetable stock (made with 50ml of boiling water), then mix until well combined. Pour the mixture into the loaf tin and press down to ensure it is evenly spread and firm. Bake for 40 minutes.
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Step 3
Chop the potatoes into 4 and put into a pan with cold water. Bring to the boil and cook until the potatoes are soft. Drain in a colander and then shake the potatoes in the colander to rough the edges up a little. Cover with a tea towel to trap any remaining steam. Put a roasting tin into the oven with olive oil and heat for five minutes, then remove from the oven and add the parboiled potatoes, turning them to coat them in oil. Return to the oven for 45 minutes.
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Step 4
Cut the swede into chunks and add to a saucepan of cold water. Boil until soft, then drain and return the swede to the pan. Add the vegan spread and some black pepper to taste and mash to your preferred consistency. Transfer to a serving bowl (which can be kept warm in the oven until serving). About 10 minutes before serving, add the spring greens or carrots to a saucepan of water and boil until cooked, then drain and discard the water.
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Step 5
Once cooked, remove the nut roast from the oven and leave to cool in tin for 10 minutes. Make the gravy as per the packet instructions.
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Step 6
Serve the nut roast with your prepared vegetables, potatoes and pour over your desired amount of gravy. This recipe makes eight portions, so four can be served fresh, while saving the rest for another day.
Food facts
The potatoes are the main source of carbohydrate in this recipe, however, the breadcrumbs, rice and quinoa in the nut roast will also contribute. The value has been provided for those who have been trained in insulin adjustment.
This recipe is low in potassium, despite the use of some high potassium foods, such as nuts, mushrooms, aubergine, potatoes and vegetables. This is because the quantities have been kept to a minimum, therefore please ensure you care-fully follow the quantities for all the ingredients and the serving sizes (please be aware the nut roast makes eight portions).
This recipe is also low in phosphate, however it still contains phosphate, provided by the nuts, therefore, if you are prescribed a phosphate binder you should take as directed
This recipe is low in protein, which makes it suitable for those advised to reduce their protein e.g. pre-dialysis.
Use gluten-free breadcrumbs and gravy.
Please be aware that this recipe is low in salt, due to the use of a low salt or salt-free stock and low salt gravy. Using a standard product would increase the salt, therefore, avoid standard products where possible.
Leftovers will keep in fridge for 3 days. The nut roast recipe makes eight portions and this recipe serves four. Slice the leftover nut roast, wrap individually and freeze for up to three months.