nut roast

 

Easy to make and delicious hot or cold, nut roast is the classic main course for a veggie Christmas. See below for our recipe film!

Serves: 4-6 
Preparation: 15 mins
Cooking: 1 hour 10  mins

Vegan 
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

1. 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.
 
2. Add all the other ingredients, except the seasoning, to the pan. Stir really well, add the cooked lentils and stir again, seasoning to taste.

3. 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

 

 

 

Typical nutritional values per serving (based on 6 servings)

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


© The Vegetarian Society