It's almost time for the main day, so we thought it was time to share another festive recipe- and what we'll be having for our Christmas dinner.
This is the ultimate vegan nut roast, so you don't need to worry about trying to find a turkey this year either.
Thanks to the cranberries and cloves, it tastes extremely festive too- the perfect main for your plant based Christmas dinner, even if you don't follow a plant-based diet.
We of course plan on serving our nut roast with all the trimmings. And also hoping there's leftovers for the next day.
It's super easy to make and takes less time than the turkey, so you won't need to spend ages trying to time everything just right.
Each slice is also rich in protein and fiber from the lentils. It has also got a kick of healthy fats from omega-rich almond butter and walnuts to support energy release - and avoid the food coma. Mushrooms are also a great source of plant-based vitamin D2 to help with immunity and winter wellness.
If you have a food processor, we recommend using it with this recipe. It will save you loads of time. If you don't, you can of course still chop everything by hand.
To make the loaf, all you need to do it whizz the ingredients together in the mixer and fry off before patting it down into the load tin. Then roast in the oven for around 50 minutes and it's all done.
Nut Roast:
Serves: 4-6
Total time: 1 hour 15 minutes
Ingredients:
½ onion
1 Stalk celery
2 carrots
2 cloves of garlic
150g mushrooms, washed and stalks removed
½ tin brown or green lentils, drained
200g walnuts
50g dried cranberries
3 sprigs of thyme
4 sage leaves, chopped
3 tbsp almond butter
1 vegetable stock cube, dissolved in 50ml water
Method:
1. Preheat the oven to 350°F/180°C. Line a small loaf tin with baking paper or foil.
2. Add the walnuts to a food processor and pulse until finely chopped, or chop by hand.
3. Empty the food processor and add the celery, carrots, garlic cloves, onion and mushrooms. Pulse until finely chopped, or chop by hand.
4. Empty the veg mix into a frying pan with a drizzle of olive oil. Cook over medium heat for 5 minutes.
5. Add the walnuts, cranberries, lentils, almond butter, stock, sage and thyme leaves and cook for another 5 minutes. Season to taste.
6. Empty the mixture into the prepared loaf tin, press down with the back of the spoon as you go and firmly compact the mixture.
7. Cover the loaf tin with foil and bake for 30 minutes, then remove the foil and cook for a further 20 minutes until golden and firm.
8. Cool for 15 minutes before carefully removing, slicing and serving.
Nutritional Information
Per serving: 1/6th of the recipe
Calories: 320 kcalCarbohydrates: 13g
