Vegetarian nut roast with vegetable gravy recipe
If you're cooking for guests with specific dietary requirements, you won't go wrong with this aromatic nut roast served with vegetable gravy. Both recipes can be adapted to gluten-free and vegan diets as well, just substitute soy sauce for a gluten-free alternative and swap the vegetable stock for a vegan option.
You can also make the nut roast ahead of time and keep it frozen for up to three months, or make both the roast and the gravy three days in advance and keep chilled.
Ingredients
- 200 g red lentils
- 1 onion, finely sliced
- 50 g sun-dried tomatoes (oil reserved), drained and chopped
- 2 cloves of garlic, crushed
- 50 g dried apricots, chopped
- 200 g mixed nuts, chopped
- 50 g mixed seeds
- 1.5 tsp dried mixed herbs
- 1 tsp soy sauce
- 1 carrot, grated
- 1 tsp turmeric powder
- 7.1 oz red lentils
- 1 onion, finely sliced
- 1.8 oz sun-dried tomatoes (oil reserved), drained and chopped
- 2 cloves of garlic, crushed
- 1.8 oz dried apricots, chopped
- 7.1 oz mixed nuts, chopped
- 1.8 oz mixed seeds
- 1.5 tsp dried mixed herbs
- 1 tsp soy sauce
- 1 carrot, grated
- 1 tsp turmeric powder
- 7.1 oz red lentils
- 1 onion, finely sliced
- 1.8 oz sun-dried tomatoes (oil reserved), drained and chopped
- 2 cloves of garlic, crushed
- 1.8 oz dried apricots, chopped
- 7.1 oz mixed nuts, chopped
- 1.8 oz mixed seeds
- 1.5 tsp dried mixed herbs
- 1 tsp soy sauce
- 1 carrot, grated
- 1 tsp turmeric powder
- 1 onion, finely chopped
- 1 tbsp olive oil
- 1 tsp mustard seeds
- 2 cloves of garlic, chopped
- 1 stick of celery, chopped
- 5 cherry tomatoes
- 600 ml vegetable stock
- 2 tsp cranberry sauce
- 3 tbsp red wine
- 1 tsp dried mixed herbs
- 1 onion, finely chopped
- 1 tbsp olive oil
- 1 tsp mustard seeds
- 2 cloves of garlic, chopped
- 1 stick of celery, chopped
- 5 cherry tomatoes
- 21.1 fl oz vegetable stock
- 2 tsp cranberry sauce
- 3 tbsp red wine
- 1 tsp dried mixed herbs
- 1 onion, finely chopped
- 1 tbsp olive oil
- 1 tsp mustard seeds
- 2 cloves of garlic, chopped
- 1 stick of celery, chopped
- 5 cherry tomatoes
- 2.5 cups vegetable stock
- 2 tsp cranberry sauce
- 3 tbsp red wine
- 1 tsp dried mixed herbs
Details
- Cuisine: Christmas
- Recipe Type: Vegetarian
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 70 mins
- Serves: 6
Step-by-step
For the nut roast:
- Preheat the oven to 180°C (360°F/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 five minutes.
- Add all the other ingredients, except the seasoning, to the pan. Stir really well, add the cooked lentils and stir again, seasoning to taste.
- Line a loaf tin (approximately 20 cm x 10 cm / 8 in x 4 in) ) with non-stick baking paper and spoon in the mixture.
- Bake for 50 minutes and allow to cool slightly before removing and cutting into thick slices.
For the gravy:
- Gently fry the onion in the oil in a large, deep pan for 5 minutes.
- Add the mustard seeds, garlic, celery and tomatoes and cook for another 5 minutes, stirring occasionally.
- Add the stock, cranberry sauce, wine and herbs, season and simmer for 15 minutes.
- Purée with a stick blender until smooth.
This recipe is courtesy of The Vegetarian Society.
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Vegan chestnut and butter bean Wellington
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