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LOCATION: Recipes >> Vegetarian >> Nut Vegetable Loaf

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Nut and Vegetable Loaf

Metric/Imperial American
25g/1 oz butter 2 tablespoons butter
1 small onion, chopped 1 small onion, chopped
1 small carrot, chopped 1 small carrot, chopped
1 stalk celery, chopped 1 stalk celery, chopped
1 tablespoon tomato puree 1 tablespoon tomato paste
225g/8 oz tomatoes, skinned and chopped 1 cup skinned and chopped tomatoes
2 eggs 2 eggs
1 tablespoon chopped parsley 1 tablespoon chopped parsley
salt salt
freshly ground black pepper freshly ground black pepper
225g/8 oz nuts, finely chopped 2 cups finely chopped nuts

Melt the butter in a pan; add the onion, carrot and celery and cook
until softened. Add the tomato paste and tomatoes and cook for 5
minutes.

Put the eggs, parsley and salt and pepper to taste in a bowl and
beat well. Stir in the nuts and vetetables.

Transfer to a greased 900ml/1 1/2pint/3 3/4 cup ovenproof dish,
place in preheated hot oven (220C/425F) and bake for 30 to 35
minutes.

Turn out and garnish with onion rings, parsley, and cucumber slices.
Serve hot with vegetables and sauce, or cold with salad.

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