Don’t wait till Christmas to enjoy a classic nut roast. Alex Connell, Principal Tutor at the Vegetarian Society Cookery School, shares his recipe.
Wonderful roasted heirloom vegetables with sumac carrot smash make the perfect accompaniments. This nut roast is vegan, gluten-free and wheat-free. You can make it ahead of time: freeze it for up to three months, or chill it for up to three days and reheat. Serve with our rich Christmas gravy.
Serves: 4-6 Preparation: 15 mins Cooking: 1 hour 10 mins
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
1 1/2 tsp dried mixed herbs
1 tsp soy sauce*
1 carrot, grated
1 tsp turmeric powder
Salt and pepper
- Preheat your oven to 180C/gas 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 five 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 20x10cm) 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.
*Gluten-free soy sauce is available in most supermarkets
Learn to make dishes like these at the Vegetarian Society Cookery School. Seasonal cookery courses – Festive Feasts and Edible Gifts at Christmas – are running throughout November! www.vegsoccookeryschool.org
Alex’s recipe for a perfect festive season is here