Recipe: Vegetable Lentil Nut Roast
- The Honest Project
- Dec 18, 2015
- 2 min read
Finally a nut roast on my blog, and just in time for Christmas!! Today's recipe is pretty easy to make and takes about an hour to roast in the oven. It goes really well with vegetables and stuffing on the side and so it's quite a good option for Christmas Day. It works well with cranberry sauce but really it's quite moist due to all the vegetables in the roast itself so you don't really need a vegetarian gravey or sauce to go with it. I should say that as it's quite moist it doesn't bind together as well as other roasts might so I guess it's more of a roast than a loaf. Thankfully this doesn't affect the taste so I really hope you enjoy it!!
PS: The vegetables are carrots, sweet potato, mushrooms, peppers and onions. However if you prefer other vegetables the recipe can be adjusted so work away with whatever vegetables you like.
Ingredients:
1 1/2 cups of red lentils
2 1/2 cups of vegetable stock
1 white onion
2 cloves of garlic
2 carrots
1 sweet potato
Half a yellow pepper
6-8 mushrooms
1 tablespoon of extra virgin olive oil
Handful of parsley leaves
2 cups of cashew nuts
1 cup of bread crumbs (I use rye bread)
3 flax eggs (3 tablespoons of milled flaxseeds mixed with 9 tablespoons of water and set aside for five minutes to thicken)
2 teaspoons of nutmeg
Sea salt and black pepper to season
Method:
1. Make the flax eggs by mixing 3 tablespoons of milled flaxseeds with 9 tablespoons of water and set aside to allow it to thicken.
2. Prepare the vegetables by peeling and washing them. Chop them into vey small bite size pieces.
3. Heat the olive oil in a saucepan and add the onion and cook for 8 minutes, add the crushed garlic and the rest of the vegetables and cook for a further ten minutes. If the pan gets too dry, add a little more olive oil or water.
4. Rinse the lentils in a sieve and add to a saucepan along with the vegetable stock. I use boiling water to make my stock. Bring back to the boil, then reduce and allow simmer for 10 minutes. Drain any excess water from the lentils.
5. Place the cashew nuts on a baking tray and roast in the oven at 190 degrees / gas mark 5 for about eight minutes (leave the oven on so it's preheated for the nut roast). Place in a food processer and pulse until the nuts break down into a crumble. Don't over process as you don't want a nut flower. Add the nuts to a large bowl.
6. Place the rye bread in the food processer and pulse into breadcrumbs. Add to the bowl with the nuts.
7. When the vegetables and lentils are cooked add tehm to the nuts and breadcrumbs and tip in your flax eggs. Add the chopped parsley and the nutmeg. Season with salt and pepper and mix well.
8. Spoon into a lined loaf tin and press down. Place in the oven for an hour. Serve immediately or store in an airtight container in the fridge for up to 3 days.