Vegetarian nut roast
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- Prep time:
- Cooking time:
- Total time:
- Serves: 6-8
This Vegetarian nut roast recipe is perfect for serving at Christmas. The subtle sweet bursts from the cranberries and orange zest give this nut roast a suitably festive flavour without being overpowering. If other nut roast recipes have left you cold, give this one a try.
- Vegetarian
Ingredients
- 50g of butter
- 1 red onion, diced
- 1/2 leek, sliced
- 1 carrot, cut into 5mm dice
- 3 garlic cloves, finely sliced
- 2 black garlic cloves, mashed to a paste
- 100g of courgette, diced
- 100g of puy lentils, cooked
- 180g of vacuum packed cooked chestnuts, roughly chopped
- 100g of mixed nuts, chopped
- 30g of dried cranberries, or apricots, chopped
- 100g of brown bread, torn into small pieces
- 150g of vegetable stock
- The zest of 1 orange
- A small grating of nutmeg
- 1 tbsp of rosemary, finely chopped
- 1 tbsp of thyme leaves
- 2 eggs, beaten
- salt & pepper
Equipment
- 1kg loaf tin
Method
Stage 1
To make this Vegetarian nut roast recipe, start by prepping the oven and bread pan. Heat the oven to 180°C/160°C (fan)/gas mark 4 and line the loaf tin with baking paper.
Stage 2
Fry the butter in a large pan and gently cook the onion, leek, carrot and garlic until soft (normally about 10 minutes).
Stage 3
Add the courgette and cook through, then add the black garlic, lentils, chestnuts, mixed nuts, cranberries, bread and stock.
Stage 4
Leave this mixture to simmer until the stock is fully absorbed, then add in the orange zest, nutmeg, rosemary, thyme, salt & pepper.
Stage 5
Pour in the beaten eggs and then stir through the mixture. Pack this finished mix into your prepped loaf tin.
Stage 6
Finally, put your vegetarian nut roast in the oven and cook for 35–45 minutes, until browned and slightly crisp on the outside. The loaf should still be soft in the middle after cooking. Slice and serve immediately.
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Notes
This vegetarian nut roast recipe can be cooked in advance and then chilled, sliced and reheated to make it easier to serve. I often make mine the day before, especially if I’m making it for Christmas as this takes a lot of the pressure off for preparing Christmas dinner on the big day.