Vegetarian Life Australia

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Day 27 – Nut slice with herb tomato sauce, Yorkshire pudding and salad

Nut slice with salad

Nut slice with salad, etc

The Vegetarian Dinner Diary Project

Tonight’s dinner – Nut slice with herb tomato sauce, Yorkshire pudding and mixed salad.

I usually make this nutty dish as a roast but thought I’d try it as a slice instead tonight. It worked really well – the best bits are always the crispy edges and by making it as a slice there are a lot more of them!

In the first picture it is hard to see the nut slice underneath all the sauce so I’ve added a second picture of it alone (half eaten). For those interested, the nuts are cashews and almonds with a mixture of onions, mushroom, tomatoes, bread crumbs. eggs and seasonings.

Nut slice

Nut slice

I often make this recipe as a nut roast for Christmas and the meat eaters always like is just as much as the vegetarians.

28 Jan 2012
After a request from a good friend I’ve decided to add the recipe for the nut slice and sauce. So here it is …

Nut Slice


  • 100g raw almonds
  • 200g raw cashews
  • 2 medium onions
  • 2 large chopped tomatoes – tinned is fine
  • 4 medium mushrooms
  • 200g fresh breadcrumbs
  • 3 tsp plain flour
  • 300 ml vegetable stock
  • 3 tsp yeast extract
  • 2 tsp dried mixed herbs
  • 2 eggs lightly beaten


Grease and line a 27cm x 18cm non-stick tin and preheat the oven to 190c. Prepare all the ingredients by chopping finely in a blender and set aside in bowls:

  • Chop nuts together
  • Chop breadcrumbs
  • Chop onions
  • Chop mushrooms

Saute the onion in a little oil until soft, then add the chopped tomatoes and mushrooms and cook together for about 3 minutes. Stir in the flour, cook for a minute, and then add the vegetable stock. Cook for a few minutes and stir whilst the mixture thickens. Turn off the heat and add the yeast extract. Stir through thoroughly and then add all of the remaining ingredients – the eggs last.

Spoon the mixture into the tin and bake for approx 45 – 50 minutes until the top is crisp and the nut slice is firm. When cooked, set aside for a few minutes before removing from the tin. You should be able to lift the whole slice from the tin using the greaseproof paper and place straight onto a serving plate.

Thanks to Rose Elliot for the original inspiration!

Herb tomato sauce

I always serve the nut slice with a herb tomato sauce. Saute a finely chopped medium onion in olive oil with 2 large cloves of chopped garlic. Add a large tin of chopped tomatoes, 2 teaspoons of dried mixed herbs and salt and pepper to taste. You can also add a handful of fresh herbs towards the end of the cooking. Simmer for about 20 minutes.


2 comments on “Day 27 – Nut slice with herb tomato sauce, Yorkshire pudding and salad

  1. Wow, the nut slice sounds so good. Seriously making it this week. It looks so substantial and with nuts and mushrooms how can you go wrong. Also very inspired by your beach picnic. It is my aniversary this weekend and discussed doing something simple like a picnic. Yours sounded great…so picnic it is!! bread, cheese, olives and maybe a little wine : ) Great site and great inspiration,thanks

    • Justine Hodge
      May 15, 2012

      Thanks Roseatta, wishing you many congratulations for your anniversay and I hope you have a lovely picnic! Justine

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This entry was posted on January 27, 2012 by in Dinner Diary Project, nuts, Recipes and tagged , , , , .

About me

Lifelong vegetarian. 99% vegan. Londoner. Melbournite. Animal lover. Food experimenter. Mum. Life-partner.

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