In association with The Vegetarian Society
Nut Roast (vegan & gluten-free)
Today I’m bringing you a festive Nut Roast from The Vegetarian Society Cookery School. I was thrilled when The Vegetarian Society got in contact with me and asked me to re-create one of the schools Christmas dishes. As many of you know my daughter became a vegetarian a few months back and this will be her first Christmas as a vegetarian so I had wondered about what I was going to serve her on the big day!
I chose to make this Nut Roast as it’s something that you can easily make in advance (keeps up to 3 months in the freezer or in the fridge for 3 days). I also really love Nut Roast but had never made one, I have a long list of dishes like this, stuffed peppers and mushrooms being 2 others that spring to mind! We seem to be eating a lot more vegetable based food since my daughter became vegetarian as it’s just a lot easier that way or I’ll adapt our meaty dishes so that the meat is added just before serving so that my daughter can eat the same dish minus the meat. It’s all been a bit of a learning curve!
So this Nut Roast recipe came along at the perfect time as I now know what I’ll be serving my daughter on Christmas Day and I’m sure any leftovers will be hoovered up by everyone else or eaten cold the next day. Not only was this Nut Roast really tasty (just check out all those fab ingredients) but it was really quite filling too so I would say it would easily serve 6.
If you have a foodie in your life that you’re stuck for a present idea for then why not consider giving them a course from The Vegetarian Society Cookery School or better still treat yourself? They have fun friendly cookery experiences throughout the year packed with flavoursome dishes, culinary techniques and effortless expertise. You can try your hand at bread making, take an Indian masterclass or sample stunning street food. If you enjoy foraging or want to “beat the heat” on a chilli inspired session then there’s a tasty workshop for you. You can also add to your repertoire with the vegan toolkit or vegan party food course. Visit www.vegsoccookeryschool.org for the full calendar of courses and to buy online gift vouchers.
To celebrate its love of seasonal cooking the school has compiled its favourite festive dishes for Christmas 2017 and there’s something for everyone. Visit www.vegsoc.org/christmas
I do hope you try this Nut Roast but for more festive vegetarian recipe inspiration you might like the following recipes:
Parsnip & Carrot Rostis with Mushrooms & Wenslydale Sauce
Cranberry, Feta and Quinoa stuffed Butternut Squash
Easy Lentil Pumpkin Bowls (vegan & gluten-free)
Veggie Christmas Easy Vegetarian & Vegan Recipes
and you could serve these with my Crispy Coated Roast Potatoes
If you’re looking for a vegan dessert to have afterwards why not try my Vegan Apple Meringue?
Why not pin for later?
Nut Roast (Vegan & Gluten Free)
Ingredients
- 200 g red lentils
- 1 onion finely sliced
- 50 g sun-dried tomatoes oil reserved, drained and chopped
- 2 cloves garlic crushed
- 50 g dried apricots chopped
- 200 g mixed nuts chopped
- 50 g mixed seeds
- 1½ tsp dried mixed herbs
- 1 tsp soy sauce*
- 1 carrot grated
- 1 tsp turmeric powder
- Salt and pepper
Instructions
- Preheat the oven to 180°C/gas mark 4.
- Cook the lentils in plenty of water for 15 minutes, then drain using a fine sieve.
- While the lentils cook, heat a little of the sun-dried tomato oil in your largest frying pan and gently fry the onion for 5 minutes until softened.
- Add all the other ingredients, except the seasoning.
- Stir really well, add the cooked lentils and stir again, seasoning to taste.
- Line a loaf tin (approx 20cm x 10cm) with non-stick baking paper and spoon in the mixture, patting down well.
- Bake for 50 minutes and allow to cool slightly before removing and cutting into thick slices.
Recipe Video
Recipe Notes
NB: This can be made ahead of time and frozen for up to three months, or chilled for up to three days and reheated.
*Gluten-free soy sauce is available in most supermarkets
NB: Post commissioned by The Vegetarian Society and all opinions are my own.
2 tbsp of ground flax seeds mixed with some of the starchy lentil water and leave to go gluey. This can be used as an egg substitute to bind mixture together
Are the red lentils split or whole?
Hi Tracy, I didn’t actually know you could buy whole red lentils but on Googling I see one can get hold of them on-line. In my recreation of this recipe I used split red lentils but I imagine whole red lentils would have been fine too.
I have cooked and frozen it for Christmas.,Would I cook it from frozen or defrost first., and how long please?
Hi Jocelyn, you should defrost the nut roast first and to reheat put it on a baking tray and cover with foil. Reheat at oven 180C or Fan 160C for 50 mins until piping hot. A food thermometer is really handy!