Easy to make and delicious hot or cold, nut roast is the classic main course for a veggie Christmas. This can be made ahead of time and frozen for up to three months, or chilled for up to three days and reheated.
Ingredients
- 200g red lentils
- 1 onion finely chopped
- 50g sun-dried tomatoes (oil reserved) drained and chopped
- 2 garlic crushed
- 50g dried apricots chopped
- 200g mixed nuts chopped
- 50g mixed seeds
- 1 ½ tsp dried mixed herbs
- 1 tsp soy sauce
- 1 carrot grated
- 1 tsp turmeric
- Pinch of 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.