There are certain vegan products that seem to have been around since the dawn of veganism. A lot of them no longer exist, I just hear about them from people who have been vegan a long time. A few of them are still around on the shelves of our local health food shops. They’re a bit of a mystery to me as I’ve never tried them. Sometimes I’ll stare at them with a glint of curiosity in my eyes. On a few occasions I’ve even picked them up. I’ll examine the ingredients while my mind battles over whether I should give this product a chance. “It must be good” I tell myself “it’s been around since forever!” and then I’ll notice the thick layer of dust resting on the top of the can and my eyes will begin to wander over to a new brand of vegan cheese, the bizarre tin of vegetable protein is soon forgotten.
One of the products I’m talking is Nut Luncheon (previously named Nuttolene). It comes in a tin and it’s only ingredients are peanuts, water and salt. It was originally made by Granose but is now a Granovita product. And look what ancient cookbook I came across recently…
Yep, the Granose cookbook. A small booklet of recipes using products that I’m too scared to buy. I’ve gotta say, this theme is really pushing my boundaries.
Nuttolene Supper Dish
1 can nut luncheon
50g plain flour
50g soya butter
500ml soya milk
1 onion, finely chopped
1/2 tin tomatoes
Fry the onion in the margarine until soft.
Add the flour and stir until a paste is formed. Add the milk and continue to stir until thickened.
Chop the nut luncheon into small dice and add with the tinned tomato to the sauce
Cook through for 10 minutes or so
So before I go into details I’d like to point out that I’m aware that this dish looks like a combination of pus and vomit.and I was aware with every single mouthful.
How did it taste? Well considering it looked vile it was okay, not offensive to me anyway. I actually think the nut luncheon would be nice chopped up in a stir fry or a casserole. It was…no surprises here…nutty! It was a pain in the arse getting it out of the tin though. I imagined it would just be a case of opening the tin and the weird nutty log just sliding out. No. I used my can opener on both ends and gave a push and that stuff does not budge. I had to hack it out with a sharp knife and it all got pretty messy.
Overall I thought it would be much much worse, but I can’t say I’ll be going back to this cookbook in a hurry.