Nut Roast (Vegan)
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Great recipe - worthy of being served hot for Christmas Day lunch, or cold in your boxing day buffet. Shown here with all the trimmings including 'not pigs in blankets' and vegetarian stuffing.
Serves 6
Ingredients
- 300 g dry red lentils
- 1 bay leaf
- 1 stock vegtable cube
- 2 tbsp sunflower oil
- 1 onion (finely chopped)
- 2 celery sticks (finely chopped)
- 1 leek (thinly sliced)
- 2 carrots (grated)
- 2 garlic cloves
- 4 tbsp peanut butter
- 100 g chestnut puree
- 1 tbsp tomato puree
- 100 g mixed nuts (finely chopped)
- 75 g dried cranberries
- 1 tsp dried sage
- 1 tsp dried parsley
- 1 zest of 1 lemon
- 1 tsp salt
- 1 ground black pepper
Method
- Step 1 Simmer the red lentils in 600ml water with the bay leaf and stock cube for 10 minutes, then drain well.
- Step 2 Heat the oil in a large frying pan, gently fry the onion with salt and pepper for 5 minutes, add the celery and cook for another 5 minutes. Add the leek and carrots a cook for a further 10 minutes. Crush the garlic into the pan and stir for another minute.
- Step 3 Put the cooked lentils and vegetables into a large mixing bowl. Mix and stir in the peanut butter, tomato puree and chestnut puree. Add the remaining ingredients and mix well.
- Step 4 Spoon into a greased, lined loaf tin and press with a spoon until firm. Bake for 50 minutes at 200 (180 Fan / GM6), covered with tin foil for the first 30 minutes to avoid drying out.
- Step 5 Remove from the tin after cooling for 5 minutes, and serve in thick slices.