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10 Feb 2023
We’re lucky that vegan meat alternative options are booming…but sometimes you feel like going traditional.
This hearty, plant-based nut roast is easy to double or triple and make for a big occasion like Christmas dinner.
Serve up a slice with all the roast dinner trimmings; it’ll be a favourite from now on.
2 tbsp olive oil
1 large onion
2 sticks celery
2 garlic cloves
1 red pepper
1 large carrot
1 tsp smoked paprika
2 tbsp tomato purrée
300ml veg stock
1 handful flat-leaf parsley
Preheat the oven to 180C / 160C (fan). Grate the carrot, finely chop the rest of the veg, garlic & parsley. Line the base of a 1.5l loaf tin with parchment paper.
In a large frying pan, heat the oil, throw in the chopped onion and celery. Cook for about 5 minutes so they soften.
Stir in the garlic and mushrooms, cooking for a further 10 min on a low-med heat.
Add the pepper and grated carrot, cooking for about 3 minutes. Then sprinkle in the oregano & smoked paprika. Leave the pan to simmer for just a minute.
Add the lentils, tomato purée and veg stock. Simmer on a very low heat for about 25 mins. You want all the liquid to be absorbed so the mix is left fairly dry. Leave to cool.
Stir in the breadcrumbs, mixed nuts, egg replacer, parsley and a pinch of salt & pepper.
Stir the mixture well and spoon into the loaf tin, pressing down on the surface.
Cover with foil and bake for 30 minutes. After 30 minutes, remove the foil and bake for a further 20 minutes. You’ll know it’s done when it feels firm when pressed gently. Remove from the tin, slice and serve.