When I was a child, my mum would sometimes make us baked apples with lots of dried fruit and custard. I've never made them as an adult, partly because I don't own an apple corer. Please don't judge me! I was under the mistaken impression that was the way to take out the core. However after making these savoury nut roast stuffed baked apples for Christmas in July , the sky is the limit.
I was quite surprised to read in some recipes that you can scoop out the core with a spoon. I did need a sturdy spoon as the first spoon I used started bending out of shape. Above is a step by step photo of the process. I think the advantage of an apple corer is that you don't have the stem left in the bottom of the apple. But leaving the stem intact means the stuffing doesn't fall out of the apple. Though I did have an apple or two that split down the side.
I was inspired to do savoury stuffed baked apples by a Vegetarian Times recipes. However as a nut roast enthusiastic, I swapped out the quinoa for finely chopped nuts and breadcrumbs. I kept the wild rice and brown rice. It was a bit chunkier and crumblier than most of my nut roasts but by no means inferior. Cutting the middle out of apples is not for huge gatherings. Once I had stuffed six apples I baked the rest of the stuffing in a loaf with an extra spoonful of chia seeds.
The stuffed apples weren't to everyone's liking. E said he didn't like the crispy topping. I suspect it did not appeal so much either as he is not really into fruit. Once everyone had their apple they were all quite happy to have a crumbly slice of loaf. The loaf wasn't as pretty but it seemed more popular. Though it needed a bit more binding whether an egg or a vegan flax "egg". However I suspect this one of those nut roasts that will not slice really neatly no matter how much binding.
I never got a photo of the dinner when served but I had a wonderful leftover roast dinner sandwich. It comprised nut roast, smoked cheese, gravy, roast pumpkin, boiled brussel sprouts and tomato relish. I cooked it under the grill. The final slice of nut roast went into a sandwich to take to work and feel very superior about my fancy sandwich.
I am sending these stuffed apples to Meat Free Mondays.
More festive nut roast recipes on Green Gourmet Giraffe:
Chocolate nut roast
Cottage cheese and walnut nutloaf
Festive nut roast parcels
Lentil and walnut roast
Parsnip, cranberry and chestnut roast
Stilton nut roast
Stuffed nut roast roulade
Stuffed apples with wild rice, mushroom and cranberry nut roast
Adapted from the Vegetarian Times and the Vegan Society
- 1/2 cup uncooked wild rice
- 1 tbsp olive oil
- 1 medium sized red onion, finely chopped
- 1 parsnip, finely diced
- 2 cloves garlic, finely chopped
- 150g finely chopped walnuts and cashews
- 2 tbsp ground almonds
- 50g (2 slices) breadcrumbs
- 1/2 cup cranberries
- 1-2 tbsp of freshly chopped parsley and thyme
- 1 tbsp brandy
- 1/4 cup of water, as required
- 12 red apples (optional)