Christmas Recipes

Festive Gluten-free Nutroast with Paneer

Vegetarian Christmas dinner

This gluten-free nutroast recipe is one of my favourites for vegetarian dinner guests. The paneer gives the nutroast a delicious twist that everyone will enjoy. It’s a great vegetarian option for Christmas. Make lots though because it is so tasty everyone will want a slice!

The recipe below makes a small loaf—enough for about 4 people so double the quantities if you have a big crowd. It is from my new book Cooking with Love which is arriving soon. Here is a quick summary, followed by the complete recipe at the bottom of the page. Enjoy!

Summary of recipe…

The secret is to slice the paneer thinly and saute it in a little butter with slices of onion. Cook until it is a little bit crispy.


Saute the paneer slices and onions in a little butter

Meanwhile, I created the base from ground nuts, sunflower seeds and gluten-free bread crumbs.


Grind up some nuts, seeds and gluten-free bread crumbs

I then added a little bit of hot stock, to bind and moisten the dry ingredients, and some cooked rice, which makes the roast more substantial. Finally blend in some eggs and the cooked paneer.


The final mix

A little bit of baking paper in the bottom of the tin will help the loaf come out in one piece.


Baking paper in the base stops it from sticking

Bake for about 40 minutes until the loaf has set.


Cut into generous slices

I served this with some creamed mashed swede and sweet potato, and stoved potatoes.

Festive Cashew & Paneer Loaf

This delicious recipe gives you a deluxe version of a nut roast. The cooked brown rice adds body to the dish and, as a special treat, the paneer adds a chewy meatiness. You could actually use any type of cooked rice or quinoa in this dish. For best results use a loaf tin.

Festive Cashew & Paneer Loaf

  • Servings: 4
  • Difficulty: Easy
  • Print

100 g cooked brown rice (about 40g when raw)
1 red onion finely chopped
1 tbsp coconut oil
100 g paneer cut into small dice
50 g sunflower seeds
50 g breadcrumbs (I used a gluten free loaf)
100 g cashews
50 g ground almonds
2 tbsp fresh parsley chopped
75 ml hot vegetable stock
1 tsp yeast extract
salt & pepper to taste
2 large eggs beaten

1. Preheat the oven to 175 °C.
2. Grease a 450 g loaf tin, line it with baking paper so the nut roast comes out in one piece.
3. In a large frying pan, gently sauté the onion and paneer in the butter until they are slightly golden.
4. Finely grind the cashew nuts and sunflower seeds in a processor. in a separate bowl, mix together the onion and paneer, sunflower seeds, cashews, ground almonds, breadcrumbs and parsley.
5. Dissolve the yeast extract into the hot stock and stir into the mixture then season to taste.
6. Stir the beaten eggs and cooked rice into the nut mixture until well combined.
7. Press the mixture into the prepared loaf tin.
8. Bake for 40 minutes or until firm.

4 replies »

  1. Keith. I devour your interesting cooking with live book. Every day iT inspires me. I am on topic of sugar. Jaggery I cannot find in the netherlands. How do agave and ahorn sirop fit in page 185 of your book?

    • Dear Tilly, Pleased you are enjoying the book. Coconut sugar would be the easiest alternative instead of jiggery. You could of course use syrups just be aware that they may effect the consistency. Honey is great too but is best raw and not cooked.

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