Oyster Mushroom Vegan Nutroast 


150g of Fruit Bodhi Organic Oyster Mushrooms

100g shallots 

150g cherry tomatoes

100g ground peanuts 

100g ground hazelnuts 

1tsp of Fruit Bodhi Organics Mushroom Seasoning 

100g brown breadcrumbs 

Small handful of thyme leaves 

100ml red wine 

1 Savoy cabbage

Olive oil 

Serves 6



Preheat oven at 180 degrees celsius, and grease 2lb loaf tin with oil. Peel and chop shallots, halve the cherry tomatoes and roughly chop the oyster mushrooms. Add a glug of oil to a medium to high heat, once hot add shallots and sautee until translucent. Then add cherry tomatoes and cook for a couple of minutes, followed by the mushrooms. Cook these for a few minutes more. Meanwhile, grind the nuts, but be careful not to grind them too finely. 

Next, add the mushroom mixture to a large mixing bowl along with the ground nuts and breadcrumbs. Stir the mixture. Then add the wine and a small handful of thyme leaves and continue to stir the mixture. 

Peel off 8 cabbage leaves and remove the tough stalk by cutting out a triangle at the base of each leaf. Blanche the leaves in boiling water for a minute, or until soft. Next, line the loaf tine with the cabbage leaves, ensuring plenty of overhang so you can wrap up the nutroast like a Christmas parcel! This will lock in all the moisture. 

Add the mixture to the tin, folding the leaves over the top of the mixture. Then place in the oven for 30 minutes. 

Serve with all the festive trimmings! Happy Christmush from us all xx