A great veggie roast, perfect for just a Sunday roast or for Christmas Festives! It’s really easy to make. I use a food processor to chop all the ingredients beforehand and help the flow once I start making it.
What you need (serves 4)
1-2 tbsps olive oil
1 large onion, finely chopped
4 garlic cloves, finely chopped
200g chestnut mushrooms, finely chopped
1 red pepper, halved, deseeded and finely chopped.
1 large carrot, grated
1 tsp dried oregano
1 tsp smoked paprika
100g red lentils
2 tbsp tomato purée
250ml vegetable stock
100g breadcrumbs
150g mixed nuts such as walnuts, pecans, hazelnuts and Brazil nuts, roughly chopped
3 large eggs, lightly beaten
100g cheese (e.g. cheddar), grated
A handful of parsley, finely chopped
Method
1. Heat the oven to 180C and grease the sides of a loaf tin with olive oil.
2. Heat 1 tbsp olive oil in a large frying pan and sauté the onion, mushrooms, garlic. Stir in the red pepper, grated carrot and cook for about 3 mins then add 1 tsp dried oregano and 1 tsp smoked paprika and cook for a minute.
3. Add 250 ml vegetable stock and simmer for about 15-20 minutes until the liquid has been absorbed. Set aside to cool for 5-10 min.
4. Finally, stir in the breadcrumbs, chopped mixed nuts, eggs and grated cheese and parsley pinch of salt and some ground black pepper.
5. Transfer the mixture into the loaf tin. Cover with foil and bake for 30 minutes and then remove and bake for further 15-20 minutes.
6. To make the nut roast vegan, use 3 tbsp aquafaba and remove the cheese.