Nut Roast Food

BAD ASS NUT ROAST (30+40 MIN, VEGETARIAN)

Steps:

• Preheat the oven to 180°C/350F
• Crush or grind the nuts (you can use a food processor to save time) then mix with the breadcrumbs. If you don't have all the proper equipment (we don't) then use the end of a glass bottle crush the nuts in a plastic bowl.
• Dice then fry the onion in plenty of oil. When the onions have turned clear, add them (and all the oil!) to the mix
• Add in the eggs, crushed or grated garlic, salt, pepper, broth, herbs and grated cheese.
• Mix again then knead well.
• Let it stand for 15 minutes.
• Roll into a roll shape.
• Place in baking tray and cook for 40 minutes at 180°C (check it after 30 mins, you don't want it getting too dry).
• Done! Enjoy your veggie replacement.

NUT ROAST

Steps:

• Combine the lentils with 4 cups water and 1/2 teaspoon salt in a medium saucepan. Heat over medium-high heat until the water reaches a vigorous simmer. Reduce heat to medium-low to maintain the simmer, cover and cook until the lentils are completely tender, about 20-30 minutes. Drain the lentils completely using a strainer, and set aside until later.
• Heat the oven to 375°F (190°C). Line a 9 x 5-inch bread pan with parchment paper.
• Meanwhile, heat the olive oil over medium-high heat in a large sauté pan. Add the onion, carrot and bell pepper and sauté for 7 minutes, stirring occasionally, until softened. Add the mushrooms and garlic and sauté for 5 minutes, stirring occasionally, until the mushrooms are softened and most of the liquid in the pan has evaporated. Add the spinach, sage, rosemary, smoked paprika, and thyme. Sauté for 2 minutes, stirring frequently. Remove pan from heat.
• In a large mixing bowl, add the cooked lentils, cooked veggie mixture, nuts, dried apricots, and orange juice and zest. Toss until the mixture is evenly combined.
• Before we add the eggs, go ahead and give the mixture a taste and season it with salt and pepper as needed. (The level of saltiness will vary considerably based on the type of nuts you used, but you will likely need to add a generous amount of salt and pepper, so don't be shy!)
• If you own a food processor, transfer about 1/3 of the mixture to a food processor and pulse a few times until the mixture is fairly puréed. (Or alternately, use a potato masher to mash about 1/3 of the mixture on one side of the mixing bowl until it is puréed.) Stir the puréed mixture back into the overall mixture along with the whisked eggs until everything is evenly combined.
• Transfer the entire nut loaf mixture into the prepared bread pan, packing it down fairly firmly (which will help the loaf to slice more easily later).
• Bake uncovered for about 45 minutes, or until the top is lightly browned and the loaf is cooked through. (I also like to remove the roast about 5 minutes before it has finished baking to brush the top of the roast with a bit of melted butter or oil to help it crisp up on top during those final few minutes in the oven, but this step is totally optional. Alternately, if the top of the roast starts to get too browned during cooking, just gently lay a sheet of aluminum foil on top of the bread pan.)
• Transfer the pan to a wire cutting rack and let the nut roast rest for about 15-20 minutes.
• Carefully lift the edges of the parchment paper up to remove the nut roast from the pan and transfer it to a cutting board. Use a bread knife to slice the roast into your desired size of pieces. Then serve warm with gravy or cranberry sauce and enjoy!

INCREDIBLE NUT ROAST

Steps:

• Preheat the oven to 180ºC/350ºF/gas 4. Grease a 1-litre loaf tin with a little butter, then line with greaseproof paper.
• Cook the quinoa according to the packet instructions, then set aside to cool.
• Halve the squash, scoop out the seeds, then chop the flesh into rough 1cm chunks (you don't need to peel the skin). Peel and roughly chop the onion. Peel and finely slice the garlic, then trim and roughly chop the celery.
• Drizzle 2 tablespoons of olive oil into a large frying pan over a medium heat, then add the chopped vegetables and crumble in the chestnuts. Pick in the rosemary leaves, discarding the stalks, then toss well.
• Add the cayenne, paprika and oregano. Season with sea salt and black pepper, stir well, then reduce the heat to medium-low. Cook for around 15 minutes, or until softened slightly.
• Meanwhile, roughly chop the mushrooms, then add to the pan for the final 5 minutes of cooking.
• Remove the pan from the heat, stir in the butter and grate in half the lemon zest. Transfer the mixture to a large bowl, then stir in the cooled quinoa, breadcrumbs, dried fruit and nuts (feel free to bash up some of the larger nuts if you prefer a less chunky consistency).
• Crack in the eggs, then stir well to combine. Pop the mixture into the prepared loaf tin, then place in the hot oven for 45 to 50 minutes, or until cooked through and set.
• When there's about 30 minutes to go, make the salsa rossa. Place a roasting tray on the hob over a medium-low heat. Prick the chillies and add to the tray with a lug of olive oil and the cinnamon.
• Peel and finely slice the garlic, peel and slice the onion into 8 wedges, then add them to the tray. Pick in most of the thyme leaves (save a few sprigs to one side).
• Pour in the plum tomatoes and 1 tin's worth of water, then stir well, breaking up the tomatoes with the back of a spoon. Season with salt and stir in the balsamic vinegar, then bring to the boil. Reduce the heat and simmer for around 20 minutes, or until thickened and reduced.
• Once the salsa is ready, take 1 chilli out of the tray, then carefully halve, deseed and roughly chop it before returning it to the tray. Loosen the salsa with a splash of water, if needed, then pick out the extra chilli and cinnamon stick and put to one side.
• Remove the nut roast from the oven, then carefully turn it out, peeling away the greaseproof paper. Pop the nut roast into the tray and grate over the cheese. Place the cinnamon stick, chilli and reserved thyme sprigs on top.
• Return it to the oven for 10 to 15 minutes, or until bubbling and golden. Delicious served with mashed potato and seasonal greens.

NUT LOAF SUPREME

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Butter a 9x5-inch loaf pan.
• Put walnuts and pecans in a resealable bag and seal; crush nuts using a rolling pin.
• Heat olive oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is translucent, about 3 minutes. Add mushrooms, marjoram, sage, and thyme; cook and stir until mushrooms are golden, about 5 minutes. Transfer mushroom mixture to a large bowl.
• Stir crushed walnut mixture, Swiss cheese, wild rice, cottage cheese, eggs, parsley, salt, and pepper into mushroom mixture until evenly mixed. Pour mixture into the prepared loaf pan.
• Bake in the preheated oven until loaf is golden brown, about 1 hour. Let loaf cool in pan for about 20 minutes before inverting pan and removing loaf.

NUT ROAST

Steps:

• I like to use hazelnuts, brazils, walnuts, almonds, cashews, macadamias and pecans. Instead, you could use a packet of unsalted mixed raw nuts. Spread the nuts out on a tray and toast in the oven for about 10 minutes or until lightly browned and fragrant. When cool, chop the nuts in the food processor until well ground. Heat the olive oil in a frypan and gently fry the onion for about 10 minutes, until soft. Add the garlic and carrot and cook for a couple of minutes and then add the tomato and seasoning. Tip the vegetables into a large mixing bowl and leave to cool. Brush a loaf tin or terrine with oil or butter and line with baking paper. Preheat the oven to 180C fan-forced. Add the nuts, breadcrumbs, cheese, herbs, nutmeg, seasoning and eggs to the vegetables and mix together. Tip the mixture into the prepared tin or terrine and bake in the oven for 45 to 50 minutes. Stand for 10 minutes before turning out. Garnish with extra toasted nuts and herbs - as used in the dish. Serve with vegetables and salad.

VEGAN NUT ROAST

Steps:

• If you don't have cooked brown rice on hand, make that first as you'll need up to 45 minutes. I would recommend cooking the recipe the day before and storing in the fridge overnight for best resutls.
• When you're ready to proceed, preheat the oven to 350 F and line a standard-sized loaf tin with parchment paper so it sticks out over the sides.
• Mix the ground flax with the water in a small bowl and set side for a few minutes.
• Heat the oil or butter in a large frying pan or saucepan on the stovetop over medium heat.
• Add the mushroom, garlic, onion, celery, salt and pepper.
• Saute the veggies for about 4-5 minutes, stirring often, then add all of the herbs and spices, stir well, and cook for another 2-3 minutes.
• Stir in the tamari or soy sauce and tomato paste. Turn off the heat.
• While the veggies are cooking, add the oats, pecans and walnuts to a food processor and process into a grainy consistency. You don't want them totally pulverized but they should be fairly broken down. A few larger pieces left behind are ok.
• Add the cooked rice and flax egg to the food process and pulse a few times to combine. Again, don't completely pulverize it, we want some texture in the final loaf.
• Dump the contents of the food processor into the pot and stir well until it's thoroughly combined.
• Firmly press the mixture into the lined loaf pan, using your hands or the back of a wooden spoon to press and flatten.
• Either prepare the cranberry sauce or mix the tomato glaze ingredients together in a dish.
• Spread either the cranberry sauce or tomato glaze evenly over the loaf.
• Bake for 60 minutes.
• Remove from the oven and let sit in the pan for 10 minutes. Use the edges of the parchment paper to lift the loaf out of the tin and onto a cooling rack.
• Let cool for an additional 20-30 minutes before carefully slicing. The long it sits the firmer it will be and better it will hold together. Don't worry, it will still be hot when you slice it open!
• Enjoy right away or see notes for storing.

NUT ROAST

Steps:

• Pre-heat the oven to 180 degrees C
• Place the nuts, carrot, 2/3 of the cheese, onion and herbs in a bowl
• Stir to mix
• Add the oats and stir
• Add the tomato purée to the stock and mix
• Pour the stock onto the mixture and stir
• Stir in the beaten egg to bind
• Spread in a 2lb loaf tin - lined with greaseproof paper (so you can lift it out by the paper)
• Sprinkle with the remaining cheese
• Top with sliced tomatoes
• Bake in the oven for 40-45 minutes

VEGGIE MEATLOAF (VEGETARIAN NUT ROAST)

Steps:

• Preheat oven to 350°F with a rack in the center.
• Spray a large (1 1/2 pound, 10" x 5" x 3") loaf pan with cooking spray and line with parchment that overhangs slightly on two sides.
• Heat oil in a large skillet over medium-high heat.
• Add the onion and a sprinkle of the salt and cook, stirring occasionally, until softened, about 5 minutes.
• Add the minced mushrooms and another sprinkle of the salt, raise heat to high, and cook until they have released their juices and reabsorbed them, about 7 minutes.
• Add garlic, thyme, oregano, basil, tarragon, and sage and cook 2 minutes more.
• Deglaze the pan with the wine, scraping up any browned bits, and cook until liquid is absorbed, about 1 minute.
• In a medium mixing bowl, beat together the eggs and cottage cheese.
• In a large mixing bowl, toss together the brown rice, walnuts and cashews.
• Stir in the egg mixture, then add the mushroom mixture, cheeses, parsley, remaining salt, and pepper. Mix well.
• Spoon mixture into prepared loaf pan and smooth top. If desired, decorate with a few mushroom slices or walnut halves. Place loaf pan on a rimmed baking sheet.
• Bake until firm, about 60 minutes. Let cool in the pan for 10 minutes before removing to a platter to serve.

VEGETARIAN NUT ROAST

Steps:

• Preheat the oven to 180C/350ºF/gas 4.
• For the nut roast crust, roughly chop the pistachios, then spread out on a baking tray with the seeds, then toast in the oven for 5 to 6 minutes.
• When the time's up, transfer to a food processor, along with the chestnut purée, suet and maple syrup, and blitz until the mixture comes together into a ball. It will be very sticky to begin with, so stop and scrape the sides as you go.
• Place a large sheet of baking parchment on a work surface and sit the dough on it. Then, with lots of gluten-free flour on your hands and rolling pin, roll out the dough as thinly as possible (less than 5mm).
• If you're making individual tartlets, oil and flour four 10cm loose-bottomed tart tins, then cut out the pastry to size. Or, roll out the dough and cut to the size of a large baking tin, then transfer to the tin using a fish slice.
• Prick the dough all over with a fork, cover with baking parchment, fill with baking beans or uncooked rice and bake blind for 12 to 15 minutes. Leave to cool completely in the baking tray, as it will be quite delicate straight from the oven. Keep the oven on.
• For the topping, chop the sweet potato into cubes, then place on a baking tray. Toss with a little oil, then bake for 25 minutes, or until soft.
• Melt the butter in a frying pan over a medium heat, slice and add the mushrooms along with 1 teaspoon of cracked black pepper, and sauté for 6 to 8 minutes, until the mushrooms brown.
• Blitz the roasted sweet potato in a food processor with the crème fraîche, nutmeg and ½ a tablespoon of cracked black pepper (or to taste) to a smooth, creamy consistency.
• To assemble the tart, crumble the blue cheese over the base, arrange the sautéed mushrooms on top, then finish with the sweet potato mix.
• Sprinkle with linseed, roughly chop and scatter over the pistachios followed by the sunflower seeds, then add a drizzle of rapeseed oil, and pop back in the oven for 6 to 7 minutes until it just starts to brown. Serve hot with gravy and roast vegetables.

NUT ROAST

Steps:

• 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.
• 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.
• Stir in 2 finely chopped garlic cloves and 200g finely chopped chestnut mushrooms and cook for a further 10 mins.
• 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.
• 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.
• 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.
• Stir to mix well then spoon the mixture into the prepared tin and press down the surface.
• Cover with foil and bake for 30 mins, then remove the foil and bake for a further 20 mins until firm when pressed gently.
• 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.
• Pour in 400ml passata and add a pinch of salt and some ground black pepper. Simmer gently for just 15 mins.
• 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.
• 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.
• It can be cooked in advance and then chilled, sliced and reheated to make it easier to serve.

SAVORY VEGAN NUT ROAST

Steps:

• Coat the bottom of a large skillet with 2 tablespoons of olive oil and place it over medium heat. When the oil is hot, add the mushrooms in an even layer.
• Let the mushrooms cook for about 5 minutes, until browned on the bottoms, then flip and cook them for 5 minutes more. Remove the mushrooms from the skillet and transfer them to a plate.
• Add the remaining tablespoon of oil to the skillet. Give it a minute to heat up, then add the onion, carrots and celery.
• Cook the veggies for about 5 minutes, stirring frequently, until softened up a bit.
• Add the garlic to the skillet. Cook it for about 1 minute, until very fragrant.
• Return the mushrooms to the skillet and add the thyme, sage, rosemary, and sherry. Bring the liquid to a boil.
• Lower the heat and allow the sherry to simmer for about 4 minutes, until most of it has evaporated. Remove the skillet from the heat and let the mixture cool a bit while you gather the remaining ingredients.
• Preheat the oven to 350°F and lightly oil a 9-inch loaf pan.
• Transfer the mushroom mixture to the bowl of a food processor fitted with an s-blade. Add the breadcrumbs, walnuts, pecans, sunflower seeds, flaxseed, black pepper, and balsamic vinegar.
• Pulse the food processor until the ingredients are finely chopped and well mixed, stopping to scrape down the inside of the bowl as needed.
• Taste-test the mixture and season it with salt to taste.
• Transfer the mixture to the prepared loaf pan. Smooth out the top with a spoon.
• Place the pan into the oven and bake the roast for about 55 minutes. It should have darkened and firmed up when it's done. You can test it by inserting a toothpick into the center. It will come out hot when the roast is done.
• Transfer the roast to a cooling rack and let it cool in the pan for at least 15 minutes before carefully removing and slicing it.
• Transfer slices to plates. Serve alone, or topped with vegan gravy.

NUT ROAST (VEGETARIAN MAIN COURSE)

Steps:

• Preheat the oven to 375ºF and line a 9-inch by 5-inch loaf pan with parchment paper. (I like to spray the pan with a bit of oil first, to help the parchment stay in place.) Heat the olive oil in a large skillet over medium-high heat, and saute the onion until soft and translucent, about 5 minutes.
• While the onion is cooking, quickly process the mushrooms in a food processor fitted with an "S" blade to break them down into an almost rice-like texture. Add the mushrooms and garlic to the onion in the skillet, and saute until the liquid from the mushrooms evaporates, about 8 more minutes.
• While everything is cooking, pulse the walnuts and pecans in the food processor (no need to rinse it after chopping the mushrooms) until they resemble a coarse flour.
• Transfer the ground nuts to a large bowl, along with the cooked brown rice, parmesan, eggs, parsly, thyme, salt, and 5-6 grinds of fresh black pepper. Add in the cooked mushroom mixture, and stir well to combine.
• Transfer the mixture to the prepared loaf pan, and use a spatula to smooth the top. Cook the loaf at 375ºF until the top is golden and firm, about 45 to 60 minutes. Let it cool for at least 15 minutes before removing the loaf from the pan, then slice and serve.
• Leftovers can be stored in an airtight container in the fridge for up to 4 days. The leftover loaf makes a great stuffing/filling for roasted squash, if you want to repurpose the dish!

EASY NUT ROAST

Steps:

• Preheat your oven to 180°C / 360°F.
• In a frying pan, cook the diced onion and garlic with the olive oil, until translucent and just starting to brown.
• In a food processor, pulse the nuts until fine. If you are also making your own breadcrumbs now, process the bread separately from the nuts, as they will take longer to become fine.
• In a mixing bowl, combine all the ingredients - the ground nuts, breadcrumbs, fried onion and garlic, soy sauce, dried herbs, chia seeds, optional cranberries, and vegetable stock.
• Transfer the nut mixture into a loaf tin lined with parchment paper, and smooth the top with a silicone spatula.
• Bake the nut roast for 30-40 minutes until the top starts to brown.
• Remove from the oven, and leave to cool in the tin for 10 minutes. To remove from the tin, place a board on top of the tin, flip over and peel off the baking paper.
• Before serving, you can add some extra nuts on top for decoration.

PERFECT NUT ROAST

Steps:

• Put the nuts and stock cube into a food processor and blitz on the pulse setting until chopped into small pieces, but not fully ground. If you don't have a food processor, chop all the nuts as finely as you can.
• Preheat the oven to 200C/180C Fan/Gas 6. Lightly oil then line the base of a 900g/2lb loaf tin with baking paper.
• Heat the oil in a large frying pan and gently fry the onion, celery, leek and carrots for 5 minutes, or until softened, stirring regularly. Add the garlic and cook for a few seconds more.
• Tip into a mixing bowl and stir in the cashew nut butter. Add the chopped nuts, chestnuts, cranberries, parsley, lemon zest, soya or almond milk and salt. Season with lots of ground black pepper and stir until thoroughly mixed.
• Spoon the mixture into the prepared loaf tin. Press down with a spoon firmly to compact the mixture. Cover with foil and bake for 30 minutes. Remove the foil and bake for a further 20 minutes, or until the loaf is hot throughout and lightly browned.
• Remove the tin carefully from the oven and cool for 5 minutes before loosening the edges of the loaf with a table knife and turning out onto a board or platter. Cut into thick slices and serve hot with vegan gravy.

VEGAN NUT ROAST (GLUTEN-FREE OPTION)

Steps:

• Preheat oven to 375 degrees F.
• In a food processor, grind nuts and seeds until ground up into crumbles. Feel free to use the food processor to dice and grate other ingredients as well.
• Heat oil on non-stick pan on medium high heat and cook onion and garlic for a couple of minutes.
• Add in carrots and mushrooms and cook for another couple of minutes.
• Mix in miso paste into the vegetables. Turn heat off.
• Add all ingredients into a large mixing bowl and mix well.
• Grease a loaf pan and add the mixture into the loaf pan. If you don't have a loaf pan, simply line a baking sheet and shape your mixture into a loaf.
• Cover pan with aluminum foil and roast at 375 degrees for 40 minutes.
• Meanwhile, make a glaze or gravy (your choice). If making the glaze, add glaze ingredients into a small bowl and mix well. IF making a gravy, feel free to follow this recipe here.
• After 40 minutes, take the nut roast out, remove the foil and spread half the glaze on top.
• Add back into the oven and roast for another 5 minutes, uncovered.
• Take out of the oven and spread the rest of the glaze on top. Let it cool for at least 10-15 minutes before cutting and serving.
• If serving with gravy, top each slice with some gravy when ready to serve. Enjoy!

THE BEST NUT ROAST EVER!

Steps:

• Preheat your oven to 180°C/356°F
• Spread your Brazil nuts, walnuts, hazelnuts, and pecans over a baking tray and put them in the oven, and roast them for 8 minutes, when done set them aside to cool
• Meanwhile, while your nuts are roasting, add your chopped parsnips to a pan of boiling salted water and cook until they are soft, approximately 10 - 15 minutes. When they are cooked, drain the water and then return them to the pan, mash them, and set them aside
• Over medium heat, heat your olive oil in a large frying pan, and add the onions and fry for approximately 12 - 15 minutes until they have turned dark brown and are starting to caramelize, stirring often to stop the onions from sticking and burning. Next, add in your red chili and garlic, stir to combine, and cook for 1 minute. Now add in your brown lentils, mushrooms, carrots, red pepper, and tomato paste and stir to combine and cook them until the carrot has started to soften approximately 15 - 20 minutes
• Next, add in your breadcrumbs, fresh rosemary, fresh sage, fresh thyme, ground allspice, smoked paprika, ground nutmeg, and stir to combine. Now, pour in your vegetable stock, stir to combine all of the ingredients, and simmer over a very gentle heat until all the liquid has been absorbed. Remove your pan from the heat
• Take the cool roasted nuts and place half of them in your food processor and blitz them until they are a fine nut meal. Roughly chop the remaining nuts into varying sizes to your own preference. Roughly break up the cooked chestnuts. Add the nut meal, the chopped nuts, chestnuts, and stir to combine. Now add your orange zest, add the amount that you personally prefer. Finally, take your mashed parsnips and add them to the nut roast mixture, folding them in to create a well combined thick mixture. Taste and season with salt and freshly ground black pepper
• Next, wipe vegan butter all over the insides of your loaf tin, to ensure the nut roast doesn't stick
• Now, add the nut roast mixture into the prepared loaf tin. Press firmly down on the mixture so it compacts tightly into the loaf tin and then ensure you have a smooth even top in line with the loaf tin.
• Place your prepared nut roast on a baking tray. Cover with foil and bake for 1 hour, then remove the foil and bake for a further 10 minutes. When your nut roast is ready, it'll be dark brown on top, remove it from the oven and leave it to cool for 10 - 15 minutes. Remove from the loaf tin by placing a plate on top of the loaf tin and then turning it upside down, your cooked nut loaf should easily fall out of the tin. To serve, cut into slices and serve with all the trimmings!

MARY BERRY'S NUT ROAST RECIPE

Steps:

• Preheat the grill, and oven to 200ºC/Fan 180ºC/Gas 6 and then line a loaf tin with foil and oil lightly.
• Slice the aubergine thinly, lengthways. Arrange on a large oiled baking tray in a single layer, brush or drizzle with olive oil and season with salt and pepper. Cook under the hot grill for 5-7 mins each side until the aubergine has softened and is beginning to turn golden. The aubergine will cook to a deep brown once in the oven, so don't worry about getting too much colour at this stage. Once you have turned the aubergine slices over, do keep a close eye on them as the second side will colour more quickly than the first side. Allow to cool slightly.
• Use the aubergines to line across the base and sides of the prepared loaf tin, all slices going in the same direction.
• Melt the butter in a medium pan, add the onion, celery and garlic and cook, stirring occasionally, untill soft, about 10 mins. Spoon into a large bowl and leave to cool.
• Add the remaining ingredients to the bowl with plenty of seasoning, and stir well to mix.
• Spoon into the loaf tin, pressing the mixture down firmly. Fold the ends of aubergine over the top of the filling and cover the tin with the foil.
• Cook in the preheated oven for 50 minutes to 1 hour. Turn out on to a serving plate, remove the tin and garnish with sprigs of flat-leaf parsley.
• Slice thickly to serve.

CHRISTMAS NUT ROAST (VEGAN, GLUTEN-FREE)

Steps:

• Preheat the oven to 350°F fan (180°C).
• Add the nuts to the bowl of your food processor. Pulse several times until they are roughly chopped (see step-by-step pictures in post above).
• Drain the canned lentils. Add the lentils, oats, flax seeds, vegetable broth, garlic powder, nutmeg and thyme to your food processor. Blend until combined. It doesn't have to be perfectly smooth. Add it to the mixing bowl with the nuts and stir to combine. Set aside.
• Wash the vegetables. Peel the onion and the carrots. Roughly cut all the veggies into pieces that fit into your food processor or food chopper.
• Mince the onion and the carrots in your food processor until you get relatively small pieces (see step-by-step pictures). Add them to a pan with oilve oil. Then, chop the celery and the mushrooms and add them to the pan.
• Sauté the vegetables over high heat for 5 minutes while stirring continuously.
• Add the sautéed vegetables to the mixing bowl with the nut roast mixture. Stir until everything is well mixed. Transfer to a 9x5 loaf pan that you greased and lined with parchment paper.
• Bake the nut roast for 50 minutes on the lowest rack of your oven.
• Let the nut roast cool down for 15 minutes before lifting it out of the loaf pan. Preferably wait at least 2 hours before slicing the roast. You can easily make it in the morning or the day before. To serve, reheat the sliced nut roast at 350°F (180°C) for 10 to 12 minutes.

CHRISTMAS NUT ROAST

Steps:

• Heat the olive oil in a large pan and fry the onion and garlic for outer and inner layers together for 5 minutes until soft.
• Halve the mixture and place in two separate medium bowls.

CHRISTMAS NUT ROAST

Steps:

• Heat the oven to 200C/fan 180C/gas 6. Toss the squash, 1 tsp of the paprika, all the garlic and sage, and 1 tbsp of olive oil with some seasoning on a roasting tray and cook for 20 minutes until tender and lightly golden at the edges.
• Meanwhile, heat 1 tbsp of oil in a frying pan and fry the onion for 10 minutes until softened. Add the mushrooms and cook for 10 minutes until all the moisture has evaporated and they begin to turn golden. Stir in the remaining 2 tsp of paprika, all the tomato purée, soy sauce, lentils and stock, and simmer gently for 20-25 minutes or until the lentils are tender and the stock has been absorbed. Remove from the heat and leave to cool for 10 minutes.
• Stir the dates, breadcrumbs, nuts and eggs into the cooled lentil mixture, add some seasoning, then fold in most of the roasted squash, leaving 6-8 cubes for the topping. Squeeze the garlic from the skins, and fold through the mix.
• Oil and line a 900g loaf tin with baking paper. Spoon the mixture into the tin, packing it down with the back of a spoon. Cover with foil and roast for 30 minutes, then remove the foil and cook for another 20 minutes until golden-topped and coming away from the sides of the tin. Rest for 10 minutes before inverting the nut roast onto a serving platter.
• While the nut roast is resting, melt the butter in a frying pan until foaming, then fry the nuts and sage for 2 minutes until the sage is crisp, then briefly stir in the reserved squash pieces, the honey, paprika and sliced date. Spoon over the nut roast to serve.

NUT ROAST

Steps:

• Make the chia eggs: In a bowl, combine the ground chia seeds and water. Mix to combine and let thicken at least 10 minutes.
• In a food processor, pulse the walnuts, brazil nuts and cashews into a nut-meal like substance. Set aside.
• Preheat oven to 350F/175C. Line a 9-inch loaf pan with parchment paper with overhang on both of the long sides.
• Bring a large deep skillet to medium-high heat, add the olive oil, onion, garlic and mushrooms. Cook, stirring often, until softened, about 10 minutes. Add the sage, nutritional yeast, tamari, tahini, rosemary, thyme, oregano, and sea salt. Mix to combine.
• Add the mushroom mixture to the food processor with the nuts and pulse a few times until the mixture is well combined, ground, and slightly doughy in texture.
• Transfer the mixture back to the skillet (with the heat off) and add the chia eggs and cooked brown rice. Mix everything to combine. Scoop the nut roast mixture into the prepared loaf pan and press gently to create a smooth, even surface.
• Bake the nut roast in the oven for 50 minutes, or until lightly golden around the edges and on the top. Let cool slightly in the pan, about 10 minutes, to solidify before serving.
• To make the mushroom topping (optional): melt vegan butter in a skillet on medium high heat and add the cremini mushrooms. Cook, stirring often until the mushrooms have browned and turned golden in colour, about 12 minutes.
• To make the vegan gravy: In a small saucepan, melt the vegan butter on medium heat, add the vegetable broth, miso, onion powder, tamari and nutritional yeast, Whisk to combine. Add the corn starch and whisk again. Simmer on low heat until the gravy has thickened, approx. 8-10 minutes.
• Serve the nut roast on a platter topped with the mushroom topping and vegan gravy on the side.

THE BEST VEGAN NUT ROAST & GRAVY IN ONE RECIPE

Steps:

• In a large pan, sauté onions and garlic in olive oil for 3-5 minutes until softened and translucent. Add the rest of the vegetables (mushrooms, carrots, leeks and celery) and cook over a medium heat for 8-10 minutes until golden brown.
• Stir in sage, thyme and rosemary.
• Add red wine, vegetable stock and yeast extract. Stir, cover with a lid and simmer for around 20-25 minutes until the gravy has reduced and thickened a little.
• Whilst the gravy is cooking, roughly chop the nuts in a food processor (or you can do it by hand with a knife). Transfer chopped nuts into a big mixing bowl and set aside.
• Put the vegetable mixture into a sieve placed over a bowl. Drain the liquid into the bowl.
• Preheat the oven to 180C / 356 F / Gas mark 4.
• Transfer the gravy back into the pan and cook over medium heat until it starts to bubble. In a small cup, mix the cornflour with 2 tablespoons of cold water to make a slurry. Whisk the cornflour slurry into the gravy and cook for 5-7 minutes until thickened. If you prefer your gravy thicker, add more cornflour.
• Add the vegetable mixture into a food processor and blitz for 2-3 minutes, until it resembles mash.
• Transfer the mashed vegetables mixture into a bowl with chopped nuts. Add dried cranberries, plant milk and fresh parsley. Mix until well combined.
• Transfer into a loaf tin lined with parchment paper and pack the mixture firmly and evenly with the back of the spoon. Cover with foil and roast in the oven for 40-45 minutes. Take the foil off halfway through cooking. Let the nut roast rest in the tin for 10-15 minutes before slicing.