Nut Roast

Name: Nut Roast
Prep time: 25 min
Cook time: 40 min
Yield: 6 to 8 servings
Cuisine: Pub Grub Classics
Ingredients: Onion — 1; Garlic Clove — 1; Carrot — 1; Leek — ½; Butter — 30 g; Salt — To taste; Fresh Thyme — 10 g; Fresh Rosemary — 10 g; Lemon Zest — 1 lemon; Black Pepper — To taste; Nutmeg — ¼ tsp; Mixed Nuts — 200 g; Chestnuts — 100 g; Mushrooms — 250 g; Cooked Lentils — 200 g; Dried Cranberries — 50 g; White Bread — 100 g; Vegetable Stock — 100 ml; Eggs — 2

This sensational homemade nut roast features mixed nuts, chestnuts, mushrooms, cooked lentils, and dried cranberries seasoned with fresh herbs, nutmeg, and lemon zest. Delivering an unbeatable comforting depth of savoury flavour and wonderful nutty texture, this ultimate vegetarian roast brings traditional festive comfort food straight to your home kitchen.

Cuisines

Cooking Instructions

Preparation: 25 minutes
Cooking: 40 minutes

Servings: 6 to 8

Notes:

Sauté diced onions, garlic, carrots, and leeks in foamy butter with a pinch of salt until softened without browning.

Pulse mixed nuts and chestnuts in a food processor, leaving a little texture, and chop the mushrooms finely.

Cook out the chopped mushrooms with the sweated vegetables until all moisture evaporates and light caramelisation begins.

Stir in cooked lentils, pulsed nuts, chestnuts, dried cranberries, diced bread, vegetable stock, and beaten eggs off the direct heat.

Season the mixture with chopped fresh thyme and rosemary, lemon zest, black pepper, and freshly grated nutmeg.

Pack the mixture tightly into a parchment-lined loaf tin and bake in a preheated oven at 175°C for 40 minutes until golden and set.

Allow the nut roast to rest, then carve into thick slices using a serrated knife and long sweeping strokes.

Prep and Sweat Vegetables
Dice onions, garlic, carrots, and leeks, then sauté in a pan with foaming butter and a pinch of salt over medium heat until tender and sweet.

Process Nuts and Mushrooms
Pulse mixed nuts and chestnuts in a food processor until coarsely chopped, and chop mushrooms finely.

Cook Vegetables and Mushrooms
Add the mushrooms to the sweated vegetables and cook over medium heat until all moisture evaporates.

Combine Filling
Stir in cooked lentils, chopped nuts, chestnuts, cranberries, diced bread, stock, beaten eggs, herbs, lemon zest, pepper, and nutmeg until well combined.

Bake and Serve
Press the mixture firmly into a parchment-lined loaf tin, bake at 175°C for 40 minutes, then turn out, slice, and serve warm.