Easy to make and delicious hot or cold, nut roast is the classic main course for a veggie Christmas.
Vegan Nut Roast
Serves: 4-6
Preparation: 15 mins
Cooking: 1 hour 10 mins
Gluten-free
Wheat-free
Ingredients
• 200g red lentils
• 1 onion, finely sliced
• 50g sun-dried tomatoes (oil reserved) drained and chopped
• 2 cloves garlic, crushed
• 50g dried apricots, chopped
• 200g mixed nuts, chopped
• 50g mixed seeds
• 1½ tsp dried mixed herbs
• 1 tsp soy sauce*
• 1 carrot, grated
• 1 tsp turmeric powder
• Salt and pepper
Method
- Preheat the oven to 180°C/gas mark 4. Cook the lentils in plenty of water for 15 minutes, then drain using a fine sieve. While the lentils cook, heat a little of the sun-dried tomato oil in your largest frying pan and gently fry the onion for 5 minutes.
- Add all the other ingredients, except the seasoning, to the pan. Stir really well, add the cooked lentils and stir again, seasoning to taste.
- Line a loaf tin (approximately 20cm x 10cm) with non-stick baking paper and spoon in the mixture. Bake for 50 minutes and allow to cool slightly before removing and cutting into thick slices.
Note: This can be made ahead of time and frozen for up to three months, or chilled for up to three days and reheated.
*Gluten-free soy sauce is available in most supermarkets.
Energy: 353 kcals Protein: 11.3g Carbohydrate: 17.8g Of which sugars: 9.6g Fat: 24g Of which saturates: 2.9g Fibre: 8g Salt: 0.4g (based on 6 servings)
©The Vegetarian Society 2016