Nut Roast (Vegan &; Gluten Free)
Simple to make and delicious hot or cold, nut roast is the classic main course for a veggie Christmas.
Servings 4 - 6
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 37 - 45 minutes and allow to cool for 10 minutes before removing and cutting into thick slices.
Video
Notes
NB: This can be made ahead of time and frozen for up to three months (I would freeze it before baking and thaw in fridge the day before it's needed), or chilled for up to three days and reheated.
I have adjusted the original cooking time (50 minutes) to 37 minutes after making this nut roast again. It resulted in less crumbly but still cooked nut roast. You can probe with a digital thermometer to make sure it's cooked, anything above 73 C is good.
*Gluten-free soy sauce is available in most supermarkets