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Vegan walnut, cashew, & peanut roast
We’re lucky that vegan meat alternative options are booming…but sometimes you feel like going traditional.
This hearty, plant-based nut roast is easy to double or triple and make for a big occasion like Christmas dinner.
Serve up a slice with all the roast dinner trimmings; it’ll be a favourite from now on.
Ingredients
2 tbsp olive oil
1 large onion
2 sticks celery
2 garlic cloves
200g mushrooms
1 red pepper
1 large carrot
1 tsp dried oregano *
1 tsp smoked paprika
100g red lentils *
2 tbsp tomato purrée
300ml veg stock
100g breadcrumbs *
150g H&B fruit & nut mix *
3 egg replacers *
1 handful flat-leaf parsley
Method
1
Preheat the oven to 180C / 160C (fan). Grate the carrot, finely chop the rest of the veg, garlic & parsley. Line the base of a 1.5l loaf tin with parchment paper.
2
In a large frying pan, heat the oil, throw in the chopped onion and celery. Cook for about 5 minutes so they soften.
3
Stir in the garlic and mushrooms, cooking for a further 10 min on a low-med heat.
4
Add the pepper and grated carrot, cooking for about 3 minutes. Then sprinkle in the oregano & smoked paprika. Leave the pan to simmer for just a minute.
5
Add the lentils, tomato purée and veg stock. Simmer on a very low heat for about 25 mins. You want all the liquid to be absorbed so the mix is left fairly dry. Leave to cool.
6
Stir in the breadcrumbs, mixed nuts, egg replacer, parsley and a pinch of salt & pepper.
7
Stir the mixture well and spoon into the loaf tin, pressing down on the surface.
8
Cover with foil and bake for 30 minutes. After 30 minutes, remove the foil and bake for a further 20 minutes. You’ll know it’s done when it feels firm when pressed gently. Remove from the tin, slice and serve.
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