BEST-EVER VEGETARIAN NUT ROAST
If you think nut roast is a boring vegetarian cliche, think again! This little beauty is chock full of delicious nuts, seeds and spices that come together in a taste sensation. Don't be put off by the number of ingredients - most of these are lurking in the average spice rack and it comes together really quickly and easily. It works brilliantly as a roast dinner but also anywhere you would normally use mince, such as in a bolognese sauce, "meat"balls, rissoles, chilli or shepherds pie. If making for Christmas, you can add lots of allspice and nutmeg in addition to the named spices for a lovely festive flavour, and wrap the nut mixture in puff pastry to make a delicious Wellington-esque dish, or make sausage rolls with the mixture. The possibilities are endless!
Provided by Philippa Moore
Time 1h30m
Yield Serves 6
Number Of Ingredients 20
Steps:
- Grease and line a large loaf tin and set aside. If you're cooking the roast straight away (see step 4), preheat the oven to 180C (fan).
- Heat the olive oil in a large frying pan on medium-high heat. Once the pan is hot, toast the nuts, seeds and spices, tossing everything to coat well. Be very careful and do not let it burn. Toast for a few minutes, or until the mixture is fragrant and starting to turn golden, then turn off the heat and let it cool slightly.
- Add the cooled nuts and spices to the bowl of a food processor. Add all other ingredients. Blitz until thoroughly combined, or combined to your liking (it can be nice if left a little chunky). You might need to stop and scrape it down a few times. If it's too wet, add more breadcrumbs. If it's too dry, add a little water, reserved tomato juice or even a dash of red wine if you've got some handy!
- Place in the prepared pan and ideally leave for a few hours (or overnight is even better) in the fridge to let the flavours deepen and the loaf firm up. If you're in a hurry you can cook it straight away, but ideally give it at least an hour's resting time.
- Preheat oven to 180C (fan). When ready, cook the roast for 45 minutes to an hour until firm and golden. Allow to cool slightly before carving then serve with all your favourite roast vegetables.
NUT ROAST
Bake a satisfying vegetarian loaf with lentils, chestnut mushrooms and cheese to go with all the classic roast dinner trimmings.
Provided by Good Food team
Categories Dinner, Main course
Time 1h35m
Number Of Ingredients 22
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.
Nutrition Facts : Calories 816 calories, Fat 52 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 17 grams sugar, Fiber 11 grams fiber, Protein 31 grams protein, Sodium 1.5 milligram of sodium
THE BEST NUT ROAST EVER!
Insanely tasty and incredibly satisfying, just proving that you don't need meat to complete a dish. Our nut roast is bursting with flavor, packed with nuts, lentils, veggies & herbs, this is the best vegan nut roast you'll ever taste! Perfect for Thankgiving dinner, Christmas dinner or Sunday lunch
Provided by Mandy Applegate | Splash of Taste
Categories Main course
Time 1h55m
Number Of Ingredients 26
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!
Nutrition Facts : Calories 452 kcal, Carbohydrate 42 g, Protein 14 g, Fat 28 g, SaturatedFat 3 g, Sodium 233 mg, Fiber 13 g, Sugar 7 g, UnsaturatedFat 23 g, ServingSize 1 serving
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