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Nut Roast Dinner

Good for dietary types:

Vegan

Download the print version here

Prep Time:

25 mins

Cook Time:

1-2 hours

Difficulty level:

Medium

Serves:

Nutrition

Sodium:

312.8mg

Calories:

406 kcal

Protein

16.6g

Potassium:

5551.8mg

Fibre:

5.4g

Carbohydrates:

10.6g

Fat:

33.3g

Saturated Fats:

7.4g

Polyunsaturated Fats:

9.8g

Monounsaturated Fats:

5.9g

Sugar:

4.4g

Vitamin A:

168.7%

Vitamin C:

10.8%

Calcium:

9.5%

Iron:

19.2%

About the Recipe

Sunday Roast without the meat. Whether you're a vegetarian yourself, looking to cut down on meat but 'meet' your protein goals or need another option for a vegetarian guest. This dish is just as filling and satisfying, and a great alternative to your usual meat choice.

Serve with all the usual roast trimmings like roast potatoes, steamed greens, mashed swede with carrot and roast parsnips.

Ingredients

120g red lentils

120g walnuts

120g hazelnuts

2 carrots

2 celery sticks

1 onion

50g pumpkin seeds

2 tbsp tomato paste

1 tsp smoked paprika

4 tbsp herbs

120g mushrooms

50g butter

2 eggs

2 tbsp Worcestershire sauce

Preparation

Steps

Soak the red lentils for an hour in some cold water. Grind the nuts in a processer until quite fine, drain the lentils well and set both aside.
Chop the onion, carrot, celery and mushrooms into small chunks and put them in the food processer too, until finely chopped.
Fry the vegetables in the butter for 5 minutes until soft, then add to the soaked lentils, nuts, tomato paste, Worcestershire sauce, eggs, herbs, pumpkin seeds spices, salt, pepper and stock.
Pour the mixture into a lined greased tin and press down well, flattening at the top.
Cook for around an hour and a half or until firm.
Once cooked take out of the oven and leave to the side to rest for 15 minutes.
Serve with roast potatoes, steamed greens, mashed carrot with swede and any other roast sides you want.