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Nut roast

• Good Food team

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Serves 4

Easy

Prep: 30 mins

Cook: 1 hr and 5 mins

A star rating of 4.7 out of 5.410 ratingsRate

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Bake a satisfying vegetarian loaf with lentils, chestnut mushrooms and cheese to go with all the classic roast dinner trimmings.

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

• 1 tbsp olive oil

• 15g butter

• 1 large onion

  finely chopped

• 2 sticks celery

  finely chopped

• 2 garlic cloves

  finely chopped

• 200g chestnut mushrooms

  finely chopped

• 1 red pepper

  halved, deseeded and finely diced

• 1 large carrot

  grated

• 1 tsp dried oregano

• 1 tsp smoked paprika

• 100g red lentils

• 2 tbsp tomato purée

• 300ml vegetable stock

• 100g fresh breadcrumbs

• 150g mixed nuts

  such as walnuts, pecans, hazelnuts and Brazil nuts, roughly chopped

• 3 large eggs

  lightly beaten

• 100g mature cheddar

  grated

• handful flat-leaf parsley

  finely chopped

For the tomato sauce

• 2 tbsp extra virgin olive oil

• 2 garlic cloves

  finely sliced

• 1 sprig rosemary

• 400ml passata

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Nutrition: per serving

• kcal816

• fat52g

• saturates13g

• carbs51g

• sugars17g

• fibre11g

  high

• protein31g

• salt1.5g

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Method

• step 1

  Line the base and sides of a 1.5 litre loaf tin with parchment paper.

• step 2

  Heat 1 tbsp olive oil and 15g butter in a large frying pan and cook 1 finely chopped large onion and 2 finely chopped celery sticks for about 5 mins until beginning to soften.

• step 3

  Stir in 2 finely chopped garlic cloves and 200g finely chopped chestnut mushrooms and cook for a further 10 mins.

• step 4

  Stir in 1 finely diced red pepper and 1 grated carrot and cook for about 3 mins then add 1 tsp dried oregano and 1 tsp smoked paprika and cook for just a minute.

• step 5

  Add 100g red lentils and 2 tbsp tomato purée and cook for about 1 min, then add 300ml vegetable stock and simmer over a very gentle heat until all the liquid has been absorbed and the mixture is fairly dry. This should take about 25 minutes. Set aside to cool. Heat the oven to 180C/ fan 160C/ gas 4.

• step 6

  Finally, stir in 100g fresh breadcrumbs, 150g chopped mixed nuts, 3 lightly beaten large eggs, 100g grated mature cheddar, a handful of finely chopped flat-leaf parsley and a pinch of salt and some ground black pepper.

• step 7

  Stir to mix well then spoon the mixture into the prepared tin and press down the surface.

• step 8

  Cover with foil and bake for 30 mins, then remove the foil and bake for a further 20 mins until firm when pressed gently.

• step 9

  Meanwhile, to make the sauce, heat 2 tbsp extra virgin olive oil very gently then add 2 finely sliced garlic cloves and 1 rosemary sprig and heat without colouring.

• step 10

  Pour in 400ml passata and add a pinch of salt and some ground black pepper. Simmer gently for just 15 mins.

• step 11

  Allow the loaf to cool in the tin for about 10 mins then turn out onto a serving board or plate. Remove the baking paper and cut into slices and serve with a little of the tomato sauce.

• step 12

  To make a vegan nut roast, use an extra tbsp of oil in place of butter, no cheese and 3 tbsp egg replacer. Bake your nut roast for 1 hour. The loaf will still be soft in the middle after cooking.

• step 13

  It can be cooked in advance and then chilled, sliced and reheated to make it easier to serve.

Try more exciting vegetarian Christmas dinner ideas from our sister title olivemagazine.com/vegetarian-Christmas.

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A star rating of 4.7 out of 5.410 ratings

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