Vegan nut roast

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Vegan nut roast

this is all that was left...

I like nut roast and I especially like it with texture and some nuts that crunch. 

I made a vegan version this year, which was also gluten free, so no-one had any excuse for not eating it. In fact a lot of family had it alongside roast beef. We're a broad church - I'm not a vegetarian

Vegan nut roast

Equipment

large mixing bowl

knife and board

saucepan

2lb bread tin

Set oven to 180 degrees

INGREDIENTS 

Most of a butternut squash (I used the seeded end)

1 carrot

2 medium onions

1 heaped cup of mixed nuts (150g)

2 small cloves garlic

Salt and pepper

1/2 tsp sage

1/2 tsp mixed herbs

1 cup cooked lentils

1 cup breadcrumbs

1 cup whole chestnuts chopped

2 eggs/egg replacement mix

METHOD 

Scoop out the seeds if necessary, peel and dice the squash, peel the carrots and finely dice onion

Fry all the veg gently in large pan, in one spoonful of olive oil until translucent - I put them on a low heat, put a lid on and let them stew

While veg are frying, chop nuts coarsely make sure you leave some whole

In a large bowl stir together chopped herbs, cooked lentils and breadcrumbs along with chopped chestnuts, chopped nuts and stir to mix

add your egg/egg replacement mix and stir until well combined

put into lined bread tin and pat down to compress

bake for 45 minutes uncovered -  the top will be golden brown

let your nut roast sit for a moment, turn out carefully, don’t tap it, and peel off the lining paper, use a very sharp knife to cut into slices

Serve with onion gravy or other veggie gravy

Onion gravy

ingredients

Two large onions, sliced

blob of butter or other fat

low salt veggie stock

pepper and salt to taste

equipment

saucepan

stick blender

wooden spoon

METHOD

fry onions over low heat until rich golden brown, stirring as you go

add vegetable stock

blend to a very smooth liquid, like single cream 

tip: if it isn't as dark as you want add soy sauce or marmite, checking salt level, or use very strong breakfast tea to make the veggie stock

serve with nut roast 

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