Sliced nut roast with a jug of tomato sauce

Nut roast

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Freezable
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal816
fat52g
saturates13g
carbs51g
sugars17g
fibre11g
protein31g
salt1.5g
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Ingredients

For the tomato sauce

Method

  • STEP 1

    Heat the oven to 180C/ fan 160C/ gas 4 and 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.

  • 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.

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    Rating: 5 out of 5.182 ratings
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