Cashew, Brazil Nut, Lentil & Quinioa Nut Roast

Cashew, Brazil Nut, Lentil & Quinoa Nut Roast 
Serve with Eat Me I’m Wild Tomato and Cumin Sauce

Healthy and delicious. This recipe was a HUGE hit at the taste testing demonstration at the Maleny Supa IGA, the feedback on the day from the public was amazing, and people even asked me on the day if they could buy this ready made and during the couple of weeks afterwards asked in store where they could buy one too! 
I love a nut roast, I have been making nut roasts for years and this one I am really proud of.
It holds it's shape really well, slices easily and tastes best the second day so is a great recipe to make in advance. ENJOY!

1 leek, chopped
1 jar Eat Me I’m Wild Tomato and Cumin sauce to serve
1 tablespoon ABC Kepac Manis soy sauce
1 cup Maleny IGA cashews
¾ cup Maleny IGA brazil nuts
½ cup Maleny IGA hazelnut meal 
2 carrots, grated
2 cups Maleny Bakery Wholemeal Bread, turned into bread crumbs 
1 & ½ cup Maleny IGA brown lentils
3 rawganix free range eggs
1 & ½ litres vegetable stock
¼ cup Quinoa, cooked according to packet directions
½ cup extra vegetable stock, as needed

Preheat oven to 180`c.
Grease a loaf tin and line with baking paper.
Pour the vegetable stock into a saucepan and bring to the boil.
Cook lentils in stock until tender.
Cook leek in a frypan until soft
Roughly crush the cashews and brazil nuts, leaving some big pieces for texture.
Cook quinoa according to packet directions.
In a large bowl whisk the 3 eggs
Add in bread crumbs, nuts, quinoa, carrot, soy sauce, ¼ cup stock and lentils, mix together well
Pour mixture into prepared loaf tin, press down gently
Cover loaf with a sheet of baking paper
Bake for approximately 25 minutes or until firm
Remove from oven, cover with foil and let rest for 10 minutes before cutting
Heat the Eat me I’m Wild sauce
Serve (also see notes)

Serve hot or cold with roast vegetables or salad and mashed potato and the heated Eat Me I’m Wild sauce or even a homemade gravy.
This nut roast benefits from being allowed to cool and then chill in the fridge for a few hours or overnight to really firm up and set, you can then serve cold, which is delicious or re-heat in the oven to serve it warm.

Toddler Tips
Cut into bite sized pieces and serve with mashed potato
A great, tasty high protein and high fibre meal
Serve theirs with organic tomato sauce

This recipe is from the collectible, free Local Product Local Recipe - recipe cards that you can pick up in store at the Maleny IGA. Promoting products and producers from the Sunshine Coast region.
The Maleny IGA now has online shopping and delivers right across the Sunshine Coast. 


  1. My husband and I are trying to start eating more healthy, and this looks like such a yummy option!

  2. This is going to be a big hit at my house. As a retired chef turned "health nut" I make lunches for three people that work with my wife. This is the kind of item I can make in advance and they will enjoy.

    1. Sounds great Chef William!, love to know how you go x

  3. Thanks so much for this recipe. I've never heard of a nut loaf but this sounds delicious. I can't wait to try it!

  4. Bek,
    Wow! This looks awesome and I actually have some lentils and quinoa in my cupboard . . . may have to actually go to the store for cashews, but I think it'll be worth it to make this!

    1. Thats so great AmyG!!
      Love to know how you go X

  5. Sound really rich in protein. Can you suggest a substitute for the Brazil nuts. For some reason there are just a few nuts I'm allergic to and that is one!

    1. It is Carolina and really yummy. most nuts would work, maybe macadamia's?
      Thanks for commenting, love to hear what you use and how you found it XX

  6. This sounds wonderful and so healthy! Thanks for sharing the recipe.


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Rebecca X

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