The earliest known nut roast recipes emerged in the early 20th century, influenced by the vegetarian movement, health reformers, and concerns over food shortages.[2]Almeda Lambert's Guide for Nut Cookery, published in 1899, contained a recipe for a vegetable nut roast.[3]E. G. Fulton's 1904 Vegetarian Cook Book: Substitutes for Flesh Foods contained two nut roast recipes;[4] the book emphasizes nuts as primary meat substitutes due to the prevalence of disease among animals.[2]Florence A. George's 1908 cookbook Vegetarian Cookery contains two nut cutlet recipes.[5][6]Emarel Freshel's Golden Rule Cookbook (1910) featured a Michaelmas Loaf, a nut roast that was moulded, placed in a roasting dish, and basted rather than baked in a tin. Meanwhile, at the Battle Creek Sanitarium in Michigan, John Harvey Kellogg was developing nut-based roasts and cutlets, believing nuts to be the future of food sustainability. His work helped popularize nut-based meat alternatives, particularly among the health-conscious elite.[2]
The whole mixture is roasted or baked in a loaf pan or other baking dish until firm or a crust forms, and then served with side dishes. Whole nuts may be used as a garnish or decoration for the completed roast.
Instant varieties are also available in the UK, Ireland, and other countries, where only added water is needed before baking in an oven.
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