Print Recipe
Pin Recipe
[btn-google-source]
Servings: 10
Calories: 470kcal
Equipment
- Large frying pan or wok
- Large loaf tin
Ingredients
- 3½ ounces Brazil nuts
- 3½ ounces walnuts
- 3½ ounces hazelnuts
- 3½ ounces pecans
- 2 parsnips roughly diced
- 2 tablespoons olive oil
- 2 red onions finely chopped
- 1 fresh red chilli finely chopped
- 3 cloves of garlic minced
- 7 ounces brown lentils cooked
- 7 ounces chestnut mushrooms finely sliced
- 5 ounces Carrots grated
- 1 red pepper finely chopped
- 2 tablespoons tomato paste
- 3½ ounces wholemeal breadcrumbs
- 2 sprigs fresh rosemary finely chopped
- 1 sprig fresh sage finely chopped
- 9 sprigs fresh thyme finely chopped
- ¼ teaspoon ground allspice
- ¼ teaspoon smoked paprika
- ¼ teaspoon ground nutmeg
- 1 cup vegetable stock
- 3½ ounces cooked chestnuts crumbled
- Zest of 1 orange
- Salt and pepper to taste
- Vegan butter to prepare loaf tin
Instructions
- 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 cool3½ ounces Brazil nuts, 3½ ounces walnuts, 3½ ounces hazelnuts, 3½ ounces pecans
- 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 aside2 parsnips
- 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 minutes2 tablespoons olive oil, 2 red onions, 1 fresh red chilli, 3 cloves of garlic, 7 ounces brown lentils, 7 ounces chestnut mushrooms, 5 ounces Carrots, 2 tablespoons tomato paste, 1 red pepper
- 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 heat3½ ounces wholemeal breadcrumbs, 2 sprigs fresh rosemary, 1 sprig fresh sage, 9 sprigs fresh thyme, ¼ teaspoon ground allspice, ¼ teaspoon smoked paprika, ¼ teaspoon ground nutmeg, 1 cup vegetable stock
- 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 pepper3½ ounces cooked chestnuts, Zest of 1 orange, Salt and pepper
- Next, wipe vegan butter all over the insides of your loaf tin, to ensure the nut roast doesn't stick.Vegan butter to prepare loaf tin
- 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!
Notes
- Nuts: While the recipe calls for a mix of Brazil nuts, walnuts, hazelnuts, and pecans, feel free to get creative! Pine nuts, sunflower seeds, or even pumpkin seeds can add a unique twist to your vegan Christmas roast. Just ensure you maintain the overall quantity of nuts to keep the consistency and structure intact.
- A quick tip about those roasted nuts: Give them a moment to chill out before you pop them into the food processor so that it doesn’t get damaged from the heat!
- Parsnips: Swap in a sweet potato if needed. It'll tweak the flavor a tad, but trust me, it'll be just as scrumptious!
- Out of oranges? Grab some clementines, satsumas, or even lemons. Using their zest will do the trick. And if you opt for lemon zest, it'll lend a lemony flavor to your nut roast – a delightful change!
- Texture: The texture of your vegetarian nut roast is crucial. When processing the nuts, aim for a mix of finely ground and coarsely chopped nuts. This combination gives the roast a varied texture, making every bite interesting. Remember, the food processor is your friend, but don't overdo it – you don't want a nut paste!
- Fresh vs. Dried Herbs: Fresh herbs like rosemary, fresh sage, and thyme infuse the nut roast with a vibrant, aromatic flavor. However, if you don't have fresh herbs on hand, dried herbs can work too. As a general rule, use one-third the amount of dried herbs as you would fresh since dried herbs are more concentrated.
- Dried fruits: Adding dried fruits like apricots or cranberries can introduce sweet notes to the roast, complementing the savory flavors. Just ensure they're finely chopped to blend well with the mixture.
- DIY Breadcrumbs: Make your own breadcrumbs if you don’t have any on hand; just put a couple of slices of bread in your food processor and blitz them until they are breadcrumbs – easy! Great for gluten-free too.
- Adjusting for Dietary Needs: If you or your guests have specific dietary requirements, this nut roast can be easily adapted. For a gluten-free version, swap out the breadcrumbs for gluten-free breadcrumbs or cooked brown rice. If you're avoiding nuts due to allergies, consider using seeds like sunflower or pumpkin seeds as a substitute.
- I don't have a loaf tin. Can I shape the roast by hand? Yes, you can shape the mixture into a log or even individual patties. Just adjust the cooking time accordingly, as smaller shapes might cook faster.
- How do I know when the nut roast is fully cooked? The nut roast should have a firm texture and a dark brown crust on top when done. If in doubt, a skewer inserted into the middle should come out clean.
- Storage: Once cooled, wrap the nut loaf in plastic wrap or place it in an airtight container. It will keep in the refrigerator for up to 5 days. When you're ready to enjoy it again, simply reheat in the oven or microwave.
- Freezing: To freeze, slice the cooled roast into portions, and then wrap it tightly in plastic wrap, and then in aluminum foil. Label it with the date, and it'll keep well for up to a month. When you're ready to serve, thaw overnight in the refrigerator and reheat until warmed through.
- Reheating Tips: For the best flavor and texture, reheat your nut roast in the oven. Place it in a baking dish, cover with foil, and warm at a moderate temperature until heated through. This method helps retain moisture and ensures your nut roast remains delicious and not dried out.
Nutrition
Calories: 470kcal | Carbohydrates: 42g | Protein: 14g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 14g | Sodium: 210mg | Potassium: 827mg | Fiber: 13g | Sugar: 7g | Vitamin A: 2971IU | Vitamin C: 38mg | Calcium: 106mg | Iron: 4mg
Tried this recipe?Let us know how it was!