Mushroom & nutmeat loaf with tomato relish

This vegetarian meatloaf is delicious paired with sweet tomato relish and mushy peas.

Recipe «Mushroom & nutmeat loaf with tomato relish» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: Olive oil, to grease, 1 tbsp olive oil, 300g cap mushrooms, coarsely chopped, 2 garlic cloves, crushed, 1 x 415g can nutmeat , 3 eggs, 30g dried breadcrumbs, 1/3 cup coarsely chopped fresh continental parsley , Salt & freshly ground black pepper, 125ml tomato chutney with red pepper, Peas, cooked and mashed, to serve.

Ingredients:

• Olive oil, to grease 
• 1 tbsp olive oil 
• 300g cap mushrooms, coarsely chopped 
• 2 garlic cloves, crushed 
• 1 x 415g can nutmeat 
• 3 eggs 
• 30g dried breadcrumbs 
• 1/3 cup coarsely chopped fresh continental parsley 
• Salt & freshly ground black pepper 
• 125ml tomato chutney with red pepper 
• Peas, cooked and mashed, to serve 

Instructions

1. Preheat oven to 220°C. Brush a 9 x 19cm (base measurement) non-stick loaf pan with oil to lightly grease.
2. Heat the oil in a large non-stick frying pan over medium heat. Add the mushrooms and garlic and cook, stirring, for 2-3 minutes or until just tender. Remove from heat.
3. Place nutmeat and eggs in the bowl of a food processor and process until well combined. Transfer to a bowl with mushroom mixture, breadcrumbs and parsley, and stir to combine. Season with salt and pepper. Press nutmeat mixture into prepared pan. Cover with foil and place in a roasting pan. Pour enough boiling water into the roasting pan to reach two-thirds of the way up the sides of the loaf pan. Bake in preheated oven for 10 minutes. Remove foil. Bake for a further 10 minutes or until set.
4. Turn nutmeat loaf onto a chopping board and cut into 8 slices. Divide peas among serving plates. Top with nutmeat loaf and a dollop of tomato chutney. Serve immediately.