An easy vegan and gluten-free nut roast that is kept nice and moist with lentils and grated carrot. Vegans & vegetarian do not need to miss out on a delicious Sunday roast or Christmas dinner. This vegan nut roast is both easy to prepare and an easy pleaser!. It is wonderfully moist and flavourful with the addition of lentils and carrots, and the nuts, seeds and lentils mean it is also packed with nutritious plant-based protein. It can also be made with gluten-free soy sauce to make it suitable for coeliacs and those with gluten intolerance.
What's more, this nut roast can be prepared in advance and frozen for up to 3 months making it ideal for serving to occasional guests. Freeze in slices, thaw overnight and reheat in the oven each time your vegan or vegetarian guest visits.
Ingredients:
- 200g red lentils
- 1 onion, finely sliced
- 50g sun-dried tomatoes (oil reserved), drain and chopped
- 2 coves garlic, minced
- 50g dried apricot, chopped
- 200g mix nuts, chopped
- 50g mixed seeds
- 1½ tsp dried mixed herbs
- 1 tsp soy sauce
- 1 carrot, grated
- 1 tsp turmeric powder
- salt & pepper to taste
Method:
Preheat the oven to 180ºC/160ºC for fan assist oven.
Cook the lentils in plenty of water for 15 minutes, then drain using fine sieve.
While the lentils cook, heat a little of sun-dried tomato oil in your largest frying pan and gently fry the onion for 5 minutes.
Add all the other ingredients, except the seasoning, to the pan. Stir well, add the cooked lentils and stir again, seasoning to taste.
Line a loaf tin (approximately 20cm x 10cm) with baking paper. Spoon in the mixture.
Bake for 50 minutes and allow to cool slightly before removing and cutting into thick slices.
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