After wanting to make nut roast for a long time, I’ve recently become a total convert, and now make one on a weekly basis. It’s a really nutritious meal, and also, you can pretty much be as creative as you wish and as long as you balance out your ingredients, I’ve found you can create some really delicious variations.
I know some people say it’s totally cliche to give a vegetarian Nut Roast at Christmas, however, I think if you’re willing to put in a bit of effort in the presentation and use some really wonderful seasonal vegetables, you can create a delicious vegetarian option that will have the meat-eaters questioning the turkey on their plate!
Because of my recent convert to Nut Roast, I’ve chosen to create a very Christmassy version for Christmas Dinner. And, I’ve created a side dish at the bottom of this recipe that will accompany this nut roast perfectly.
Cranberry and Red Pepper Christmas Nut Roast
100g Chana Dal (or Lentils)
1 x Vegetable Stock Cube (Knorr as their’s are Gluten Free)- make up 225ml Stock
1 x Bay Leaf
1 x Red Onion
1 x Parnsip
3 x Medium Carrots
50g Chopped and Roasted Walnuts (roast in the oven at 220 C for 2 minutes)
1 x Tbsp Mixed Herbs
1 x Tbsp Lemon Juice
1 x egg
2 x Red Pepper de-seeded and chopped into thick strips
Spray Olive Oil
Salt and Pepper to Season
Ingredients (Tomato Sauce)
To Serve (suggestions…)
Brussel Sprouts (Keep a look out for my brussel sprouts recipe…)
Any other Christmassy vegetables of your choice…
Preheat oven to 220 C
1. Cook the Chana Dal for 30 minutes, drain, rinse then put back into the pan, pour over the stock (add a little extra boiling water if needed), drop in the bayleaf, cover the pan with a lid and cook for a further 15 minutes. Once cooked, remove from the heat and set aside (this will allow the lentils to absorb the rest of the liquid if they haven’t already during cooking! If the lentils stick to the bottom of the pan, don’t worry, just add a splash more of boiling water and stir it up… If you do burn the bottom, just leave it and use what you have or, cook up some more if you’ve really gone to town on the char-grilling of the lentils!)
2. Half way through this cooking time, peel and chop carrots and cook til soft (about 20 minutes).
3. Meanwhile, put the parsnips into to the frying pan and fry until browned – don’t put the pan on high and speed up the process or you’ll end up with burnt on the outside, raw on the inside parsnips, just cook slowly for 15 minutes and turn up the heat for the last 5.
4. Remove the parsnips from the pan and transfer to a dish, then fry the red onion and garlic in a few sprays of olive oil until just softened (5 minutes, tip into a bowl and set aside for later.
5. Drain the carrots and blend to a puree in a food blender.
6. As each ingredients is cooked, start to assemble all of the ingredients into a large mixing bowl, except for the egg, this must be done last so that it does not start cooking while you’re preparing everything else. When you have all of your ingredients ready, mix it all up, crack the egg over the top and check back through your list to make sure everything is added, including the herbs, seasoning, breadcrumbs and eggs, as well as the crushed and roasted walnuts. Make sure everything is combined thoroughly.
7. Transfer half of the mixture to an oil-sprayed loaf tin and smooth down the top. Layer on the chopped red pepper and sprinkle over the dried cranberries.8. Then, layer on the second half of the mixture and make sure the top is even by flattening with a spoon or spatula, cover with an oil sprayed piece of tin foil and bake for 30 minutes.9. After 30 minutes, remove the tin foil and bake for a further 30 minutes.
- 2 small pieces of courgette, 1 x tsp of Quark, a piece of pepper, a chunk of feta
- Gluten Free Chana Dal, Red Pepper, Red Onion and Cashew Nut Roast (rubellesmoon.wordpress.com)